Justin Wilson Low Country Boil Recipe =LINK=

How to Make Justin Wilson's Low Country Boil

If you're looking for a hearty and delicious meal that can feed a crowd, you might want to try Justin Wilson's low country boil recipe. This dish is a classic Southern comfort food that features shrimp, corn, potatoes, sausage, and spices cooked in a large pot of boiling water. It's easy to make and fun to eat with your hands.

Justin Wilson was a famous Cajun chef and humorist who hosted several cooking shows on PBS. He was known for his signature phrase \"I gar-on-tee!\" and his colorful stories and jokes. He also wrote several cookbooks, including Justin Wilson's Homegrown Louisiana Cookin', where you can find his low country boil recipe.

Here are the ingredients and steps you need to make Justin Wilson's low country boil:

4 quarts of water

1/4 cup of salt

2 tablespoons of cayenne pepper

2 tablespoons of black pepper

2 tablespoons of garlic powder

2 tablespoons of onion powder

2 bay leaves

4 lemons, halved

2 pounds of small red potatoes

4 ears of corn, shucked and cut into thirds

2 pounds of smoked sausage, cut into 2-inch pieces

4 pounds of large shrimp, peeled and deveined

Chopped parsley and hot sauce for serving

In a large stockpot, bring the water, salt, cayenne pepper, black pepper, garlic powder, onion powder, bay leaves, and lemons to a boil over high heat.

Add the potatoes and cook for 15 minutes, or until fork-tender.

Add the corn and sausage and cook for another 10 minutes.

Add the shrimp and cook for 3 to 5 minutes, or until pink and curled.

Drain the pot and discard the lemons and bay leaves.

Dump the contents of the pot onto a large platter or newspaper-covered table.

Sprinkle with parsley and serve with hot sauce if desired.

Low country boil is a traditional dish that originated in the coastal regions of South Carolina and Georgia. It is also known as Frogmore stew, Beaufort boil, or seafood boil. The name comes from the low-lying areas of land near the sea, where seafood is abundant and easy to catch.

The dish is typically served at large gatherings, such as family reunions, picnics, or parties. It is a casual and communal meal that encourages people to dig in and enjoy the food and company. Some people like to add other ingredients to the boil, such as crab, crawfish, mussels, or clams.

Justin Wilson's low country boil recipe is a simple and flavorful way to prepare this dish. He adds a generous amount of Cajun spices and lemons to the water, which infuse the seafood and vegetables with a zesty and spicy taste. He also uses smoked sausage, which adds a smoky and savory dimension to the dish.

To serve Justin Wilson's low country boil, you can either dump the contents of the pot onto a large platter or a newspaper-covered table. This way, everyone can help themselves and enjoy the feast. You can also provide some bowls, plates, napkins, and utensils for convenience. Some people like to serve the dish with melted butter, cocktail sauce, or vinegar for dipping.

Low country boil is a filling and satisfying meal that can be enjoyed all year round. It is especially popular in the summer, when fresh seafood and corn are in season. It is also a great way to celebrate special occasions, such as birthdays, holidays, or anniversaries. You can make it as spicy or mild as you like, depending on your preference.

If you have any leftovers from the low country boil, you can store them in an airtight container in the refrigerator for up to three days. You can reheat them in the microwave or on the stovetop, or use them to make other dishes, such as salads, soups, or sandwiches. You can also freeze the leftovers for up to three months and thaw them before reheating. a474f39169