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.
The meal is very easy to make in very large quantities. It remains the top dish for any party. It is said that the dish was as a result of innovation by a National Guardsman who was concerned about how to feed 100 soldiers. In one pot, he combined corn, potatoes, shrimp, sausage, and spice that were the handiest ingredients. With minor adjustments to the ingredients and their quantities, it is possible to feed two to two hundred people.
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 factors such as the size of the crowd and the targeted taste determine the adjustments to be made. The limited stove space or the size of the pot may lead to alternations like boiling different parts separately. In order to get a 16 pound boil that is enough to feed a minimum of 30 people and a maximum of 40, the components can be distributed as follows.
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 cooking, the cooking pot is half stacked with water. It is left to boil before adding potatoes. This is then let to boil for fifteen minutes and then sausages are added. This further boil for five more minutes before the cons are dropped in. This again is let to boil for three more minutes before the shrimp is finally added and left to boil for the final two minutes. At this point, the shrimps should start to float or change to pink, an indication that the meal is ready to serve.
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.
The meal is very easy to make in very large quantities. It remains the top dish for any party. It is said that the dish was as a result of innovation by a National Guardsman who was concerned about how to feed 100 soldiers. In one pot, he combined corn, potatoes, shrimp, sausage, and spice that were the handiest ingredients. With minor adjustments to the ingredients and their quantities, it is possible to feed two to two hundred people.
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 factors such as the size of the crowd and the targeted taste determine the adjustments to be made. The limited stove space or the size of the pot may lead to alternations like boiling different parts separately. In order to get a 16 pound boil that is enough to feed a minimum of 30 people and a maximum of 40, the components can be distributed as follows.
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 cooking, the cooking pot is half stacked with water. It is left to boil before adding potatoes. This is then let to boil for fifteen minutes and then sausages are added. This further boil for five more minutes before the cons are dropped in. This again is let to boil for three more minutes before the shrimp is finally added and left to boil for the final two minutes. At this point, the shrimps should start to float or change to pink, an indication that the meal is ready to serve.
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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