CHARLESTON LOW COUNTRY BOIL RECIPES

Steps:

• Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
• Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
• Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
• Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
• Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
• Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

Steps:

• Preheat oven to 375 degrees.
• Cut bacon into 1/2-inch pieces then cook over medium heat in a large skillet until browned and crispy. Remove bacon to a small bowl with a slotted spoon, leaving the drippings in the pan.
• Add onion, green pepper and celery then sauté in bacon drippings for 5 minutes.
• Add garlic, butter and uncooked rice to vegetables then continue cooking and stirring for about 5 minutes or until rice starts to become slightly golden in color.
• Add reserved cooked bacon pieces, tomatoes (with juice), salt, pepper and water then stir well. Bring mixture to a boil then pour into a greased shallow 2-quart baking dish.
• Cover dish TIGHTLY with 2 layers of aluminum foil then bake at 375 degrees for 45 minutes. Get the dish into the oven immediately so the boiling mixture doesn’t have time to cool too much.
• Remove dish from oven, carefully remove foil then fluff rice with a fork. If the rice still needs to cook a bit (it likely will – if not, replace foil and skip to the next step), replace foil then return dish to oven to cook for an additional 15 minutes.
• Remove dish from oven and let rest, covered, for 15 minutes. Fluff rice with a fork then serve.