The Galley Gourmet: Low Country Boil~I grew up eating a variety of seafood boils. Shrimp in the Carolinas and crawfish in Louisiana. There isn't one that is alike in every way, but they are all mighty tasty.
Low Country Boil: 5 ears corn, break them in two 6 links good smoked sausage (beef or new potatoes, small to medium 6 lbs medium shrimp 2 teaspoons seasoned salt 1 pkg crab or shrimp boil 6 tablespoons old bay seasoning
We'd go crabbing and shrimping then make this one pot meal with a side of boiled crab, one of our favorite meals! Lowcountry boil but the part of South Carolina that I come from calls this Beaufort/Frogmore stew!