Low Country Boil

Low Country boil i i
Courtesy of Amy Morgan
Low Country boil
Courtesy of Amy Morgan

Submitted by Amy Morgan of Germantown, Md. (by way of, among many other places, Augusta, Ga.)

When I was growing up in Georgia-lina, my family ate this dish all the time. Now that I'm in the D.C. area, far from family, I like to make it with my husband when we aren't able to go "home" for the holidays. It's like whipping up a little plateful of home. It's also more healthful than a lot of holiday dishes, and easy to tweak to the tastes — and the size — of your dinner crowd.


Our version of Low Country Boil is a big ol' pot of peel-and-eat shrimp ("scrumps"), smoked sausage pieces, corn on the cob and sometimes also new potatoes, boiled until tender with plenty of Old Bay seasoning and a dash of vinegar, served hot on a spread of newspapers, with a big crusty loaf of bread and butter. Mmm, y'all!

— Amy Morgan is a digital editor at NPR

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