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Low Country Boil (with a Cajun flair!)
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Chef :
Boca de FogoLow Country Boil (with a Cajun flair!)
I'm a huge fan of Crawfish Boils and love when they are in season from April to early July. But during the rest of the year I really miss it and the Low Country Boil seems to tide me over until April comes again. But I make it taste a lot like a Cajun Crawfish Boil using the same spices and oils. It comes out spicy (as it should) and is very tasty. Leftovers are just as good! #mycookbook
Cooking instructions
* Step 1
1. Spray slow cooker with cooking spray
* Step 2
2. Add water, garlic, and crawfish boil seasoning. Stir well.
* Step 3
3. Add potatoes, onion, celery, bay leaves, 1/2 lemon and 1/2 orange.
* Step 4
4. Cook on HIGH 2 ½ hours.
* Step 5
5. Add sausage and corn. Cook an additional hour.
* Step 6
6. Stir in shrimp gently and cook 15-20 minutes or until shrimp are pink.
* Step 7
7. Remove bay leaves before serving.
Note: if there is a photo you can click to enlarge it
Tag
uncooked large shrimp (I choose raw, deveined, shelled)
andouille sausage cut into 1-inch pieces
red potatoes, cut into quarters
Zatarans Crawfish and Shrimp boil seasoning powder
large ears of corn, cut into 3-inch chunks (or 3 small ears)
lemon, cut in half (squeeze about ½ the juice and then put the rest of the lemon in the pot.)
Orange, cut in half. (Squeeze about 1/2 of the Juice and then place in the pot.)
water
celery stalks, cut into 1 inch pieces
yellow onion, cut into quarters
large garlic cloves, roughly chopped
Bay leaves
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