Best 7 Low Country Boil Pie Recipes

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

DAVE'S LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
• Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

LOW-COUNTRY BOIL

Steps:

• Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
• Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

LOW COUNTRY BOIL PIE

Steps:

• If using a ready-made crust, proceed to step 5, rolling out crust with a dusting of corn meal and blind baking.
• To make all-butter crust, cut the butter into small pieces and chill in the freezer for 10 minutes. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface. Gently fold the dough a few times so that any dry bits are incorporated. Form into a loose disk, wrap in plastic and refrigerate for at least 20 minutes. If using a ready-made crust, skip to the next step.
• Dust a work surface with corn meal and roll out crust and fit it into a 9-inch pie pan. Dock the dough ( prick all over the surface with the tines of a fork) and refrigerate it for 30 minutes. Preheat the oven to 350 degrees F.
• Crumple a 9" square of parchment and then spread it flat. Line the crust with the parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
• For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
• Meanwhile, peel the potato and dice into 1/2 inch cubes. Place it in a small saucepan filled with water and boil until it is just barely fork-tender, 6 - 8 minutes. Cool slightly. To the cooked grits, add the potatoes, the Cheddar, bell pepper, jalapeno, corn, and andouille, stirring gently to combine well. Test the seasoning and add salt to taste.
• In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Lay the shrimp on the pie crust, distributing evenly. Pour the grit and egg mixture into the crust over the shrimp. Smooth the top and bake the pie at 350º F for 35 to 40 minutes, or until the custard is set. Cool slightly before cutting into wedges.

LOW COUNTRY BOIL

Steps:

• Place all the crab boil mix ingredients, except the salt and lemon into a spice grinder and pulse several times.
• Fill a large pot with enough water to cover all ingredients. Use 1/2 tablespoon of this mixture plus 1/2 lemon wrapped in cheesecloth per quart of water used for low country boil. Add the boil mix, salt, lemon, and potatoes, and heat until boiling. Adjust the boil seasonings, to taste.
• Once boiling, add the sausage. Cook over medium heat for 15 minutes. Add corn and cook for 10 additional minutes. Add shrimp and cook no more than 3 minutes. Drain and serve.
• Serving Suggestion: Biscuits or Hot bread .

LOW COUNTRY BOIL

Steps:

• Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil. Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Remove with a slotted spoon or drain in a large colander and serve on a large platter or on newspaper.

EASY TO REMEMBER LOW COUNTRY BOIL

Steps:

• Place your pot and strainer on the burner and fire it off. Add the salt and Old Bay.
• Let the water come to a hard boil.
• Add potatoes and onions. Wait 10 minutes.
• Add sausage. Wait 10 minutes.
• Add corn. Wait 10 minutes.
• Add shrimp. Wait 2 minutes then turn off the heat. Wait 2 more minutes.
• Immediately remove the strainer from the pot! If you don't, the shrimp will be tough. (Not good at all).
• If you need more room in the pot for having more guests cook all everything except the shrimp. Take that strainer out and put your spare strainer in and then cook the shrimp just like the above recipe.