Low Country Boil on the High Plains

Of the many good moments I’ve had here in Wyoming, perhaps one of the best was this meal.  In honor of Father’s Day and Julie’s birthday, our excellent home stay family (and, coincidently, very good friends) created a full-on New England boil.  The last time I had a boil was circa 1989 when a bunch of relatives shipped live Maine lobsters for a family reunion to California.  In Wyoming a boil is less seafood-y for obvious reasons – quality seafood is not easily found smack dab in the middle of the country.  Confidentially this was better (sorry, Grammy).

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(recipe courtesy of Mandy Love)

  • 3 halved lemons
  • 1/2 tin Old Bay
  • 3 bottles of dark beer
  • Small potatoes
  • Kielbasa
  • pearl onions
  • Corn cobs, halved
  • Crab legs
  • Artichokes
  • Shrimp (deveined, uncooked)
  • Mussels

Instructions:

In a massive stock pot, fill about 1/2 or 2/3 with water and add lemons, Old Bay, and Beer to the pot.  Bring to a boil.

The aftermath...
The aftermath…

The quantities of each of the ingredients is somewhat up to you, and how much room you have in the pot.

Cooking times are as follows:

  • Potatoes, Kielbasa and onions: 10 minutes
  • Corn, Crab, Artichokes: 5 minutes
  • Shrimp and mussels: 4-5 minutes

Drain, dump, and dig in.  The only thing that makes this more delicious is a dipping bowl of melted butter

Published by

Lauren

Lauren Warnecke is a freelance writer and editor, focused on dance and cultural criticism in Chicago and across the Midwest. Lauren is the dance critic for the Chicago Tribune, editor of See Chicago Dance, and founder/editor of Art Intercepts, with bylines in Chicago Magazine, Milwaukee Magazine, St. Louis Magazine and Dance Media publications, among others. Holding degrees in dance and kinesiology, Lauren is an instructor of dance and exercise science at Loyola University Chicago.