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).
Low Country Boil
(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 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
Lauren Warnecke 
You must be logged in to post a comment.