I made some fun stuff for @tonychacheres Creole spice! This spice has been a staple in my kitchen forever and it goes well on literally EVERY DAMN THING. Look for a new recipe and video here every month from May to July.
My southern roots run deep and I have a ton of family in the Lowcountry of South Carolina, the seafood-rich region north and south of Charleston. Much like a good old Louisiana crawfish boil, the region has its own boil designed for large events and gatherings. This very communal meal is sometimes called Frogmore Stew because it originated in the community of Frogmore in Beaufort County, SC.
A traditional Lowcountry Shrimp boil, includes only four ingredients - potatoes, corn on the cob, kielbasa, and fresh local shrimp. For this boil I use ample amounts of Tony Chachere’s Supreme Crab Boil seasoning. And true to form, this meal is served outdoors, on a paper-covered table to guests standing and eating.
Makes enough to satisfy 6-8 hungry guests
5-6 lbs - super-fresh shrimp, unpeeled with tail on
2lbs - small red potatoes, scrubbed clean
4 ears - corn on cob, shucked and cut in quarters
1.5lbs - good smoked kielbasa, sliced into 1/8” thick discs
16oz - Tony Chachere’s Supreme Crab Boil Seasoning
2.5gal - water
FOR THE TABLE
soft butter
cocktail sauce
Prep a table outside with either newspaper or rolled out kraft paper.
In a very large stock pot (preferably one with a strainer insert) add the water and Tony Chachere’s Supreme Crab Boil Seasoning. When water is boiling add first (and only!) the potatoes. After 10 minutes add the kielbasa. After 5 more minutes add the corn. Then after 5 minutes finally add the shrimp and cook for only 2-3 minutes.
While the pot is boiling place soft wads of butter directly onto the table so guests can butter their potatoes and corn, and dump cocktail sauce onto the table as well for dipping the shrimp. When you are finished simply wrap up the paper and throw in trash, so easy!
PRO TIP #1 - if you have any potatoes left over, smash them and fry up in some hot oil. Season with Tony Chachere’s Original Creole Seasoning.
PRO TIP #2 - chop fine any leftover kielbasa and shrimp and toss with lemon juice, hot sauce, and mayo for a darn tasty shrimp dip