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Captain Parrot Head wrote:Anyone from Hoot Island have the recipe for the low country shrimp boil we had? Wanting to try and duplicate here in Illinois, but I am not sure about the seasoning (i.e. type, brand)

Any help would be appreciated
Thanks
Tom

check with gingerbreadman.... someone at the raleigh tailgate made a super low contry boil... i just don't remember who did it

txaggirl91 wrote:

Captain Parrot Head wrote:Anyone from Hoot Island have the recipe for the low country shrimp boil we had? Wanting to try and duplicate here in Illinois, but I am not sure about the seasoning (i.e. type, brand)

Any help would be appreciated
Thanks
Tom

check with gingerbreadman.... someone at the raleigh tailgate made a super low contry boil... i just don't remember who did it

Tarheel Tail-Gator is the man that knows about the low country boil we had in Raleigh. All I did for that was eat it!

Best thing I found to put into the Low Country Boil (and not to cook them in to the recipe) is my teeth.

I don't care who you are, thats funny

I think the recipe I use is on my laptop at work, I'll post up with it in the morning.

I was not at Hoot Island but here is a basic recipe......we did one last week that was great, we throw in some shrimp, scallops, crab legs, several varieties of sausage, of course potatoes and corn we always end up going to a two pot boil. I did not use the oil but I did add extra Tony Chachreas(sp) seasoning. Lots of onions and garlic cloves in the begining. We do not really follow the times on this recipe but it does give you an idea. Have fun ........ this is probably my favorite meal to cook, serve and eat!


Fill turkey fryer about 2/3 full of water. Bring to a boil and add 2 pkgs of Zatarain’s spice mix, 1/4 - 1/2 bottle Zatarain’s Shrimp and Crab oil, 1 cup of salt and garlic cloves. Boil for 15 minutes

Add potatoes, boil for 7-8 minutes

Corn goes in next for 5 minutes (if corn is frozen you might need to turn up the heat for a minute to get your water boiling again)

Add kielbasa, cook for 8 minutes

Add onions, and squeeze lemon juice into pot and then toss the lemons into the water, boil 3- 4 minutes

Add shrimp and cook 5 minutes or just until shrimp turns pink.

Turn off the heat, immediately pull basket from the water and let drain.

Pour contents of basket onto your freezer paper covered table

Serve with sliced baguette sprinkled down the table and bottles of squeeze butter, cocktail sauce and spicy mustard. Remember NO knives, forks, spoons or plates allowed! This is all finger food and condiments are squeezed directly onto the table! When finished just roll up the paper and give everyone a finger wipe!

That looks good - The variations are endless. Here's the recipe I generally use for 30 people.

Ingredients
2 boxes of Old Bay seasoning
10 pounds of red new potatoes
5 pounds kielbasa or smoked link sausage cut into 2-inch slices
12 ears of corn, halved (just buy the frozen bags)
10 pounds of crab legs
10 pounds of unpeeled large shrimp

Directions
Fill a large turkey fryer pot half way with water. Add Old Bay seasoning to taste. Bring to a boil.
Add potatoes to the strainer and return to a boil. Cook for 5 minutes.
Add sausage and return to a boil. Cook for 5 minutes.
Add corn and return to a boil. Cook for 5 minutes or until potatoes are tender.
Add crab legs and cook for 5 minutes.
Add shrimp and cook for 5 minutes or until shrimp turn pink.
Remove the strainer and dump all into big foil trays or a newspaper-covered table.

Mr Play wrote:That looks good - The variations are endless. Here's the recipe I generally use for 30 people.

Ingredients
2 boxes of Old Bay seasoning

Old Bay is definately my favorite but last week I could not find the boiling bags of Old Bay in Waco.
Do you use the bags or open seasoning?
I always use the bags and add a little extra seasoning.

Captain Parrot Head wrote:Anyone from Hoot Island have the recipe for the low country shrimp boil we had? Wanting to try and duplicate here in Illinois, but I am not sure about the seasoning (i.e. type, brand)

Any help would be appreciated
Thanks
Tom

I remember Phritz being the man there!

sharkdog wrote:

Captain Parrot Head wrote:Anyone from Hoot Island have the recipe for the low country shrimp boil we had? Wanting to try and duplicate here in Illinois, but I am not sure about the seasoning (i.e. type, brand)

Any help would be appreciated
Thanks
Tom

I remember Phritz being the man there!

He was the man. He IS and always will be the man!

Captain Parrot Head wrote:Anyone from Hoot Island have the recipe for the low country shrimp boil we had? Wanting to try and duplicate here in Illinois, but I am not sure about the seasoning (i.e. type, brand)

Any help would be appreciated
Thanks
Tom

Are you still coming to the Cincinnati concert ? And bringing your cooker ?
We've got people bringing shrimp, boil seasoning, potatoes, etc . ??????
If not, we'll just grill shrimp.

srkmrd wrote:Old Bay is definately my favorite but last week I could not find the boiling bags of Old Bay in Waco.
Do you use the bags or open seasoning?
I always use the bags and add a little extra seasoning.

I used both back home in SC. Out here all I've seen is the boxes that you pour in.

sharkdog wrote:

Captain Parrot Head wrote:Anyone from Hoot Island have the recipe for the low country shrimp boil we had? Wanting to try and duplicate here in Illinois, but I am not sure about the seasoning (i.e. type, brand)

Any help would be appreciated
Thanks
Tom

I remember Phritz being the man there!

He cooked his cajun ass off with a ton of crawfish that year.

If only I could cook MY ass off....literally! But somehow, cooking seems to make it bigger!!

phjrsaunt wrote:If only I could cook MY ass off....literally! But somehow, cooking seems to make it bigger!!

I feel your pain.

PHritz is the crawdad man, for sure .... he worked like a dog that day!

Mr Play wrote:

srkmrd wrote:Old Bay is definately my favorite but last week I could not find the boiling bags of Old Bay in Waco.
Do you use the bags or open seasoning?
I always use the bags and add a little extra seasoning.

I used both back home in SC. Out here all I've seen is the boxes that you pour in.

Thanks for the info..I may have to look for it online
they used to have them here.....guess not anymore. I may have to try the pour in kind ... Old Bay is the best. Zatarains and Louisiana Brands both have to bags, so that is what I have used lately....
For a twist a friend added mushrooms and carrots to a boil a month or so ago.....it was interesting

srkmrd wrote:

Mr Play wrote:

srkmrd wrote:Old Bay is definately my favorite but last week I could not find the boiling bags of Old Bay in Waco.
Do you use the bags or open seasoning?
I always use the bags and add a little extra seasoning.

I used both back home in SC. Out here all I've seen is the boxes that you pour in.

Thanks for the info..I may have to look for it online
they used to have them here.....guess not anymore. I may have to try the pour in kind ... Old Bay is the best. Zatarains and Louisiana Brands both have to bags, so that is what I have used lately....
For a twist a friend added mushrooms and carrots to a boil a month or so ago.....it was interesting

My Cajun phriends use Zatarains' bags ... and then quarter lemons and onions and add them to the mix ... mushrooms? Can't imagine. Carrots ... yeah ... that might be good. The sweet would cut the heat ...

citcat wrote:

Captain Parrot Head wrote:Anyone from Hoot Island have the recipe for the low country shrimp boil we had? Wanting to try and duplicate here in Illinois, but I am not sure about the seasoning (i.e. type, brand)

Any help would be appreciated
Thanks
Tom

Are you still coming to the Cincinnati concert ? And bringing your cooker ?
We've got people bringing shrimp, boil seasoning, potatoes, etc . ??????
If not, we'll just grill shrimp.

YES, I want to do a couple of test runs first

Thanks everyone for the help

frognot wrote:Here's a recipe form my Cajun buddy JD.

Crawfish Boil Recipe
Ingredients:
30 pounds live crawfish (one sack)*
2 cups salt for purging
2 (3 ounce) boxes crawfish or crab or shrimp boil seasoning or 2 cups liquid crab boil
20 small onions, peeled
Smoked sausage, cut up into large pieces
Whole mushrooms
5 pounds small red or new potatoes, unpeeled
10 to 15 ears of freshcorn on the cob, shucked and broken in halves
Whole mushrooms
* Crawfish season is from late February to mid-May. If buying crawfish in advance, keep live crawfish at 36-46 degrees for approximately 3 days with wet burlap sacks, towels, etc. on top. Let crawfish return to room temperature before using.
If you have not already done so, drink a cold beer.

Purging the Crawfish: The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Placing them in a plastic children's pool, large tub, or a large ice chest - rinse them in enough changes of water for the water to run reasonably clear. Then add more water to cover the crawfish and add 2 cups of salt. This forces them to purge themselves of impurities. Stir for 3 minutes, then rinse crawfish. After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking. NOTE: Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil.
In a large (18- to 20-gallon) pot over high heat, add enough water to fill a little more than halfway. Add crawfish or crab boil seasoning. Cover pot and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well.
Using a large wire basket that fits into the pot, add onions, sausage, mushrooms, and potatoes. Maintain a boil and cook 10 minutes or until potatoes are tender. Add crawfish to the wire basket, stirring them a bit; cook an additional 4 to 5 minutes (being careful not to overcook the crawfish). Remove wire basket from pot.
To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper. Spill the contents of the basket (onions, potatoes, sausage, mushrooms, and crawfish) along the length of the newspaper-covered table. They are best served hot.
Makes 10 servings.

before you purge ask your seafood supplier..
no need to do it if it's been done...