For Southerners, the excuses to gather around food and socialize can be endless. The ones lucky enough to be close to the coasts find it more enjoyable to include some sea foods on the menu. During the winters, the Oyster Roast never misses on the table. However, in the warmer months, the rules are different. The low country boils quickly overtake all other delicacies as the perennial favorite.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main ingredients are the potatoes, the sausage, corns, and shrimp. Some seasoning is done to make the meal perfect for the occasion. If the crowd is large, adjustments are done on quantities. However, it is a wide open meal that allows interpretation in different ways. The components can be boiled separately, additional ingredients can be introduced, or others omitted altogether.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
5 pounds of shell shrimps (without removing shells), 3 pounds of corn (don't expel corns from the cob), 5 pounds of potatoes, and 3 pounds of sausages. The corns and potatoes are cut into parts or thirds and the frankfurters are cut into 2-3 inch pieces.
When it comes to cooking, the cooking pot is half filled with water. Some seasoning can be added to taste. This varies from one person to the other. Once the water has boiled, the potatoes are first added. After fifteen minutes cooking, the sausage is then added and cooked for an extra five minutes. At this point, the corn is added, cooked for about 3 minutes and then shrimp is added. This is followed by two minutes cooking. At this point, shrimp start floating and turn pink.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main ingredients are the potatoes, the sausage, corns, and shrimp. Some seasoning is done to make the meal perfect for the occasion. If the crowd is large, adjustments are done on quantities. However, it is a wide open meal that allows interpretation in different ways. The components can be boiled separately, additional ingredients can be introduced, or others omitted altogether.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
5 pounds of shell shrimps (without removing shells), 3 pounds of corn (don't expel corns from the cob), 5 pounds of potatoes, and 3 pounds of sausages. The corns and potatoes are cut into parts or thirds and the frankfurters are cut into 2-3 inch pieces.
When it comes to cooking, the cooking pot is half filled with water. Some seasoning can be added to taste. This varies from one person to the other. Once the water has boiled, the potatoes are first added. After fifteen minutes cooking, the sausage is then added and cooked for an extra five minutes. At this point, the corn is added, cooked for about 3 minutes and then shrimp is added. This is followed by two minutes cooking. At this point, shrimp start floating and turn pink.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
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