To the Southerners, there are cultures that keep gaining prominence as the time passes by. One of these is the party culture. In the winters, the dinner table is dominated by seafood like the Oyster Roast. With the decrease in seafood supply in warmer seasons, the social events turn to the low country boils. The boils have gained prominence to the extent that tourists gather from far and wide just to gather around the table, mingle and enjoy this delicacy.
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.
This boil is always open to interpretation and you are in a position to add or omit any ingredient that you deem fit. It is also very easy since all the necessary ingredients can be prepared in advance. This allows you to throw in each portion at the right time. With limited stove space or even a small number of cooking pots, it is still flexible as the meal can be prepared in batches.
The secret about the low country boil is the fun that comes with it. Perhaps, this is why it remains the most sought after alternative for parties. People get loosened up by engaging in fun eating that involves cracking crab legs, eating the corn on the cob, or even peeling shrimp.
The variables such as the expected taste and the size of the gathering all contributes to minor adjustments such as what is to be added, who be omitted, the seasoning to be used and the quantities of ingredients. For a 16 pound boil, it is easy to feed and entertain 30 to 40 people.
Five pounds of shell shrimps with shells on, three pounds of corn with cob, five pounds of whole new potatoes, and three pounds of sausages. The potatoes and corns are cut into 1/2 or 1/3 and the sausages are cut into 2-3 inch pieces.
Regarding the matter of cooking, the cooking pot is half loaded with water. Some flavoring can be added to taste. This fluctuates from one individual to the next. When the water has heated up, the potatoes are added. After boiling for 15 minutes, add sausages and then boil for another 5 minutes before adding corns. This then follows with a 3 minute boiling and then adds shrimp. At this point, check the pot after two minutes to see if the shrimp has turned to pink or is floating which is an indication that the meal is ready.
Although each of the ingredients can be boiled separately, it becomes harder to prepare and the shared flavor is lost. Adding crab legs to the mix make it even better. However, it is just an example of several additions and omissions that can be made to make the boil more appealing to the target crowd. Snacks like boiled peanuts and side dishes like green cabbage slaw or just a simple apple is enough.
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.
This boil is always open to interpretation and you are in a position to add or omit any ingredient that you deem fit. It is also very easy since all the necessary ingredients can be prepared in advance. This allows you to throw in each portion at the right time. With limited stove space or even a small number of cooking pots, it is still flexible as the meal can be prepared in batches.
The secret about the low country boil is the fun that comes with it. Perhaps, this is why it remains the most sought after alternative for parties. People get loosened up by engaging in fun eating that involves cracking crab legs, eating the corn on the cob, or even peeling shrimp.
The variables such as the expected taste and the size of the gathering all contributes to minor adjustments such as what is to be added, who be omitted, the seasoning to be used and the quantities of ingredients. For a 16 pound boil, it is easy to feed and entertain 30 to 40 people.
Five pounds of shell shrimps with shells on, three pounds of corn with cob, five pounds of whole new potatoes, and three pounds of sausages. The potatoes and corns are cut into 1/2 or 1/3 and the sausages are cut into 2-3 inch pieces.
Regarding the matter of cooking, the cooking pot is half loaded with water. Some flavoring can be added to taste. This fluctuates from one individual to the next. When the water has heated up, the potatoes are added. After boiling for 15 minutes, add sausages and then boil for another 5 minutes before adding corns. This then follows with a 3 minute boiling and then adds shrimp. At this point, check the pot after two minutes to see if the shrimp has turned to pink or is floating which is an indication that the meal is ready.
Although each of the ingredients can be boiled separately, it becomes harder to prepare and the shared flavor is lost. Adding crab legs to the mix make it even better. However, it is just an example of several additions and omissions that can be made to make the boil more appealing to the target crowd. Snacks like boiled peanuts and side dishes like green cabbage slaw or just a simple apple is enough.
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