LOW COUNTRY BOIL

As crazy as it sounds, when I get time off from touring on the bus, one of my favorite things to do is spend a week in a camper. My folks always took us camping as a family, and a few years back they bought a camper. Then over the years all our family ended up with campers. All totaled we’ve got fourteen folks in four campers. When we go down to a campground on a lake in South Carolina for a week each summer, we line all the campers up in a row and have the best time bopping back and forth between them and the communal fire ring.

My mama is always in charge of breakfast because she’s the earliest riser. We’ll pack a shore lunch for a midday break from inner-tubing and waterskiing. Then when we’re all back at home base and the sun is thinking about setting, all the men put on a Low Country boil. There are a lot of games and hijinks while the big pot boils and slowly fills with all the ingredients.

A Low Country boil builds up as it cooks. First the hot peppers, celery, onion, and seasonings go in the pot. Once those flavors have infused the water, the slow-to-cook potatoes are added. Next comes smoked sausage and corn on the cob. Then, last but not least, the shrimp are added to the well-seasoned liquid to cook for just a couple of minutes. The whole shebang gets a luscious roll in butter and another shot of spice and it’s dumped out right down the middle of the table for everyone to elbow up and dig right in! Now, that, my friend, is living!

Makes 6 servings

2 LARGE JALAPEÑOS, QUARTERED LENGTHWISE

3 CELERY STALKS, CUT INTO THIRDS

1 LARGE ONION, CUT INTO 8 PIECES

5 GARLIC CLOVES, SMASHED

2 TABLESPOONS OLD BAY SEASONING, PLUS MORE FOR SERVING

1 POUND NEW POTATOES

1 POUND SMOKED PORK SAUSAGE, CUT INTO 2-INCH PIECES

2 EARS OF CORN, SHUCKED AND QUARTERED

1 POUND LARGE (16/20 COUNT) SHELL-ON SHRIMP

4 TABLESPOONS (½ STICK) BUTTER

2 TABLESPOONS HOT SAUCE

2 TABLESPOONS CHOPPED FRESH PARSLEY

1. Combine the jalapeños, celery, onion, garlic, 1 tablespoon of the Old Bay, and 10 cups water in a large pot. Bring to a boil over high heat. Add the potatoes and cook for 5 minutes. Reduce the heat to medium, add the sausage to the pot, and cook for 15 minutes. Add the corn and cook until the potatoes are cooked through, about 10 minutes. Stir in the shrimp and cook until the shrimp are opaque throughout, about 2 minutes.

2. Reserving 1 cup of the cooking liquid, drain the shrimp mixture. Set the shrimp mixture aside.

3. Using the same pot, combine the butter, the remaining 1 tablespoon Old Bay, the hot sauce, parsley, and reserved cooking liquid and set over medium heat. When the butter is melted, return the shrimp mixture to the pot and stir well to coat all the ingredients with the butter sauce.

4. Dump the Low Country boil onto a table lined with butcher paper or newspaper. Serve with more Old Bay if desired.

SOUTHERN SIMPLE: To make your own spice blend for a Low Country boil, combine 3 tablespoons paprika, 2 tablespoons kosher salt, 2 tablespoons garlic powder, 1 tablespoon onion powder, 2 teaspoons cayenne pepper, 1 teaspoon dill seeds, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon freshly ground black pepper. Start with that and play with it until you get it just how you like it. Store the mix in an airtight container.

SOUTHERN MOTHER: To aid in the cleanup following a Low Country boil, I pick up a disposable plastic party tablecloth from the dollar store, then I lay butcher paper or newspaper on top. When the carnage is over, the whole lot can be rolled up and thrown away.