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. Ā 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. Ā The last time I had a boil was circa 1989 whenĀ a bunch of relativesĀ shipped live Maine lobsters for a family reunion to California.Ā  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. Ā 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. Ā 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. Ā The only thing that makes this more delicious is a dipping bowl of melted butter