Low Country Boil Pie Recipes

Steps:

• Fill a large pot with water, then add the crab boil seasoning (depending on the size of pot, you may need to adjust the seasoning to your taste) and lemons and bring to a boil (this can be done on a grill or indoors). Add the potatoes, kielbasa and onions and cook until the potatoes are tender, about 15 minutes. Add the corn and cook an additional 5 minutes. Add the shrimp and cook until just cooked through, 2 to 3 minutes.
• Drain and serve immediately with the melted butter and cornbread.

Steps:

• Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.

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.

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!

Steps:

• Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately.
• Serve with plenty of napkins.

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.

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.

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.