Prep 30 mins
Cook 0 mins
This type of culinary style is known as low-country cuisine (or "cuisine of the water") because of the abundance of seafood and small fish caught off the coast of the Carolinas and Georgia. Try this recipe for a flavorful, memorable experience.
- 1⁄2 gallon water
- 1 tablespoon Old Bay Seasoning
- 8 garlic cloves, cut in halves
- 3 bay leaves
- cayenne, to taste (very potent, so start with a pinch and increase to desired taste)
- salt and pepper, to taste
- 1 1⁄2 lbs kielbasa or 1 1⁄2 lbs smoked sausage, sliced into 1-inch pieces
- 12 small new potatoes, washed
- 4 carrots, scraped and cut into fourths
- 4 ears corn, husks removed and cut into thirds
- 12 small white onions, peeled
- 3 lbs shrimp, in shells
- 1 lemon, sliced
- chopped fresh parsley (optional)
- Bring water to a boil in a large stockpot, and add the garlic and the seasonings to the water. Add Kielbasa, potatoes, and carrots. Bring to a boil and boil uncovered until vegetables are almost tender, about 5 minutes.
- Add corn and onions and boil 5 minutes longer.
- Add shrimp and lemon slices, and simmer until shrimp are done, about 3 to 4 minutes. Remove lemon slices. Garnish with parsley, if desired.
Delicious. My family lover every bit including the broth. Great flavor, used fresh corn.
what a awesome recipe!! I would not change a thing. I made this and my husband loved it as well as my 14 yr. old son!!!! We live at the beach and this is truly a low country special!!!!!!!
I love this recipe! I took advantage of the new potatoes just coming out in the stores and used baby carrots. I had to use the frozen mini ears of corn. I can't wait to make this for our first family barbecue this summer. I'll add some boneless chicken breast halves, then everyone can choose their favorites. Made for Alphabet Soup Game. Thanks for posting Al.