My parents were in town from Tennessee visiting this past weekend. It was their first visit since Jevan and I got married over two years ago. This time we didn't have a list of projects for my dad to play Mr. Fix-It. Instead we did a good amount of catching up. I also realized the project list could be a solid reason it's been two years since their last visit. Sorry Dad.
Since we had a lack of 'projects' to keep everyone busy our conversations took on a reoccurring theme. Food. We tend to drink, eat, relax and repeat when around one another. While eating and drinking we usually talk about something great we previously ate/drank or what we should eat/drink next. This is my kind of hanging out. At some point, the conversation at the coffee shop we were eating and drinking at evolved. It evolved to a low country boil. And, how we should make our way to the store to pick up supplies.
Since a LCB usually involves a large amount of food, we had to round up some friends willing to eat and drink with us. Half of the people Jevan and I invited had never heard of a low country boil. A couple called it a broil, another asked what the hell is low country and why do you want to boil it? Most just asked what they should bring. I like those friends. Because this question inevitably involves a preferable response. See below if you are curious.
For those of you unfamiliar with a Low Country Boil, it's pretty simple. Find a really large stock pot. One with a lid and ideally it has a basket. We were fortunate to borrow one at the last minute from our friends Erica and Pete, who also had family in town, thanks you two. Their kit involves a stand up burner that can hook to a propane tank. This way it's possible to cook outside. Because cooking outside is really what a boil is all about.
Low Country Boils originate from the coastal areas of Georgia and the Carolinas. They are meant for simple, easy, living. These days, they are perfect where ever you happen to be. As long as it's warm enough to be outside. Traditional ingredients are also simple; shrimp, sausage, corn and potatoes. Other than that, what you put in the pot is entirely up to you.
LOW COUNTRY BOILyield: serves 15ish5 quarts water
4 pounds Yukon gold baby potatoes. smaller is better for bite sized eating1 (3-ounce) bag of crab boil seasoning. I used Zataran's Seafood BoilTabasco Cayenne PepperSaltPepper3 pounds kielbasa cut into 1½-inch pieces, we used Cajun andouille bison sausage10 ears of corn, halved3 pounds large fresh shrimp, peeled and deveined3 pounds of fresh scallopsAdd water to the pot. Cover pot and bring to a rolling boil. Add spices, Tabasco, potatoes and cook 5 minutes. Add sausage and corn, return to a boil. Cook until potatoes are tender. About 10 minutes. Add shrimp and scallops. Cook 3 to 4 minutes or until shrimp turn pink. Remove basket from water, drain and spread on a table for all to enjoy. 
Serve with:
Catherine's Pomegranate Margs (I'll get a recipe on this, because you really NEED it)
Deviled Eggs
Corn Fritters with Arugula and Warm Tomato Salad
Strawberry Tart - this time I didn't screw it up. I put the berries on just before serving.
Mom's Nanner Pudding (recipe to come at some point) this is banana pudding for those of you unaware of my family's cryptic language.
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