EAGLE'S LOW COUNTRY BOIL

Serves 6 people

2 lbs shrimp, unpeeled. We prefer using larger size shrimp, 16-20 per lb.

2 lbs. smoked kielbasa cut into large chunks. We like Hillshire Turkey.

1 extra large or two medium yellow onions cut into chunks.

3 small red potatoes per person

1-2 ears fresh shucked corn per person. Break or cut each ear into thirds.

1 large red bell pepper. Remove seeds and cut into chunks.

1 whole peeled garlic clove

1/4 cup Old Bay seasoning

Two bay leaves

2 tsp kosher salt

FYI: If you like your boil a little spicier, add a couple of shakes of red pepper flakes at the beginning of the cooking process.

 

Put 4 quarts cold water, Old Bay Seasoning, garlic clove, salt and bay leaves into a large stockpot. Add onions, red bell pepper and potatoes. Bring to a boil, then turn down to a simmer and cook until potatoes not quite done. Add kielbasa and corn and cook for another 10 minutes. Add shrimp and simmer until opaque, about 3-4 minutes. Taste broth and if necessary, adjust the seasonings with a little extra salt. Note: Liquid is NOT served. Dump all ingredients out into large colander or use a large slotted spoon or scoop to remove ingredients from the broth and place in large bowl. We prepare each person's serving in individual deep soup or pasta bowls and include approximately 2-3 potatoes, 2-3 chunks of corn, several pieces of kielbasa and some shrimp. If you like cocktail sauce with your shrimp, put in a separate dish on the side. This boil is great served with warm fresh crusty French bread and butter, a green salad with simple vinaigrette dressing and a crisp cold white wine such as Sauvignon Blanc or Sancerre.