My Georgia family calls it "Lowcountry Boil," my South Carolina family - "Frogmore Stew"...either way it's a downright delicious feast and just about the simplest supper for a crowd. Lay down the newspaper and pull out Valine's! We love serving it outside and straight from the table. You won't be disappointed! It is a true southern treat!
1/4 cup cajun seasoning
2 limes halved and juiced
1 pound smoked sausage
1 pound red potatoes
6 ears corn, halved
2 pounds shrimp in shells
Old Bay Seasoning
Valine’s Famous Cocktail Sauce
Fill a 10 to 12 quart pot half full with water. Add cajun seasoning, lime juice, limes, beers and bring water to a boil. Add potatoes and boil 10 minutes. Add fresh corn and boil 5 minutes, or 10 minutes for frozen corn. dd sausage and boil 5 minutes. Drop the shrimp in uncovered for 2-3 minutes or until the shells begin to separate from the shrimp; do not overcook. Drain and serve from a large bowl or dump mixture onto newspaper spread on a table.
Garnish with Old Bay Seasoning and serve with Valine’s Famous Cocktail Sauce.
Valine’s Tip: Don’t allow the shrimp to sit too long in the water, because they will over cook. When available, we also include crab legs in our boils and can added at the same time as the shrimp.