12 or more baby red potatoes (one quart dry measure)
3 to 6 ears fresh corn on the cob
2 large onions, cut into wedges
1 lb. smoked Kielbasa or smoked beef sausage cut into 1/2 inch width diagonal pieces
2 lbs. shrimp, shells on (optional-shells off if you desire)
3 quarts water
2 (12 oz.) bottles beer (your choice) optional
1/2 cup Old Bay seasoning or Zatarain's Crawfish, Shrimp & Crab Boil in bag (3oz.)
2 tablespoons sea salt

Fill a large stock pot with enough water to cover all of the ingredients.  Add the crab boil seasoning and salt bringing to a boil.  When the water boils, add all ingredients except the shrimp.  Cook on medium heat for 20 minutes.  Add shrimp and cook for no longer than 3 minutes until shrimp are pink.  Do not overcook shrimp.  Using a large slotted spoon, remove shrimp mixture from pot or drain using a colander and plate and serve with slaw,  hushpuppies and/or garlic bread and shrimp cocktail sauce.  A glass of chilled ice tea complements this Eastern NC low country boil meal!

YIELD:  4 to 6 servings

Recipe from Joye Waddell of Polkton, NC March 2009 and prepared by Bill aka Mickey Porter on 04-19-09.

A few sequence pixs below taken while preparing this Low Country Boil recipe.  Click on thumbnails for a larger view:

Note:  I cut the shrimp amount in half (1 lb.) since just my bride and myself enjoying this low country boil meal.
 
OPTIONAL SEASONING RECIPE

INGREDIENTS:

1/4 cup pickling spices
1/4 cup sea salt
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
2 tablespoons hot red pepper flakes
1 tablespoon celery seeds
1 tablespoon minced dried chives
2 teaspoons ground ginger
2 teaspoons dried oregano
5 bay leaves

Add all of the ingredients to the bowl of a food processor fitted with the metal blade.  Pulsing, process until the mixture forms a coarse powder.

YIELDS: 1 cup

For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water or half water and half beer.  For lobster or crab, use 1 part distilled white wine to 3 parts water.  Add the seafood and cook for 2 minutes, or until just cooked through.  Remove the seafood and serve or chill.

LEAVING ON A SPIRITUAL NOTE