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Low Country Boil

First up, a little housekeeping this morning.  I’m not sure if you noticed, but I’ve officially been WordPressed!  I’m excited to finally make the transition and start to learn my way around.  You may still notice a few bumps here and there, but trust me when I tell you I am working on them non-stop and hopefully I’ll get everything back to the way it was within the next week or two.

Second, there’s another change in the air for Mommie Cooks.  I know I had a face lift done (no not me silly, the blog) a few months back, but despite all the beauty you see on the outside, there have been an awful lot of headaches going on behind the scenes with my ability to post.  I’m hoping a new design with a reputable blog designer will not only professionalize the site a bit more, but also fix some of the many headaches I’ve had to deal with since adopting the initial design.

I’ve also been toying with the possibility of adding a full blown forum for food bloggers onto the site in addition to the blog.  It’s just in the thinking stages so far and I’m still not sure it will happen, but I’m curious to all my fellow food blog followers; if I were to add a community like that, would you be interested in joining and participating?  And to my non-food blogger followers, have no fears!  If a forum ever does come to fruition, the blog will still go on as it has to this point.  The community would merely be an addition.

Enough idle chatter, let’s get down to the reason we’re all here, the Low Country Boil!

I know I said I was going to do part II of the Bison Review this week, but honestly, it’s been a long week.  I really needed an easy meal to post up and this one was it.   There are a mere five ingredients to this recipe (one being the other package of bison sausage, I can always meet you halfway), but I’m telling ya, you don’t need any more than that.

Low Country Boil is quintessential deep south cooking.  I first tried it when my mom made it for me after moving down to South Carolina and loved it.  It’s great for a casual dinner with friends or just for a nice weeknight meal.  If you’re up for some true Southern cooking, come join me in a plate of Low Country Boil.

Ingredients Needed:

6 Quarts of Water
2 Bags of Crab Boil
7 Large Red Potatoes, Quartered
1 Pd of Sausage, Cut into Thirds
1 Pd of Shrimp
5 Ears of Corn, Halved

First up, grab a large pot, fill it up with the water, drop in your two bags of  crab boil, and get it boiling.

Add your quartered potatoes to the boiling water and set your oven timer for 15 minutes.

When the timer goes off,  throw your cut sausage in and reset the time for 5 minutes.  When it dings once again, throw your corn into the boiling water and set the timer for 6 minutes.

And last but certainly not least, when the ringer dings on the corn, throw in your shrimp and set the time for three minutes.  When the timer goes off, remove your pot of goodness from the stove, drain it, and serve.

See, I told you it was quick and easy!  And I promise it’s delicious as well.  So grab your butter, salt, pepper and cocktail sauce and let’s serve ourselves up a heaping serving!

Thanks again to everyone for your patience as I work through the changes happening with Mommie cooks.  I love each and every one of my readers that takes the time to stop by and visit; without you all here, this blog wouldn’t be what it is!

I’ve got a real doozie of a recipe tomorrow for Family Friendly Friday’s so be sure to stop by and see what’s cooking!

Low Country Boil

Ingredients:

6 Quarts of Water
2 Bags of Crab Boil
7 Large Red Potatoes, Quartered
1 Pd of Sausage, Cut into Thirds
1 Pd of Shrimp
5 Ears of Corn, Halved

Directions:

First up, grab a large pot, fill it up with the water, drop in your two bags of crab boil, and get it boiling.

Add your quartered potatoes to the boiling water and set your oven timer for 15 minutes.

When the timer goes off, throw your cut sausage in and reset the time for 5 minutes. When it dings once again, throw your corn into the boiling water and set the timer for 6 minutes

And last but certainly not least, when the ringer dings on the corn, throw in your shrimp and set the time for three minutes. When the timer goes off, remove your pot of goodness from the stove, drain it, and serve.