Cigar Asylum Cigar Forum - Low Country Boil

http://photos-g.ak.fbcdn.net/hphotos..._1252319_n.jpg

Did this at our family camping trip.

5 lbs of crab leggs
5 lbs of shrimp with shell on (heads off)
4 lbs of polish keilbasa (fresh, cooked on the grill)
4 lbs of Andouille sausage (smoked) if in Georgia, look for Patak Bavarian Meats. They have the best sausages!:banger
5 lbs of small red potatoes
2 large onions (quartered)
12 ears of corn (broke in half)
1 large rutabaga (cut in 1/2" peices)
1 can of old bay seasoning
1 can of Tony Chachere's Creole seasoning
1 cup sea salt
1 bx (2 bags) of cral coil seasoning

Get yerself a large pot. Mine is 60 qt. Add water to about 1/2 full.

Bring to a rolling boil and addall the seasonings. ( you may want to place the crab boil bags outsige the inner basket to keep it from breaking. or use liquid crab boil)

Add the potatoes and rutabaga.

after 10 minutes add the sausages, corn and onions

Let that boil for 5 minutes the add the crab leggs

after 3 minutes turn off the heat and add the shrimp.

Let it steam for 3 more minutes (5 if still frozen)

Remove from water and pig out.:dr

Traditionally, you would dump it all on a table covered with news paper but I used a large foil lined bucket.

16 of us eat our fill and had enough left for 6 more people.

Some like to add crawfish but I will leave that to the Cajuns.