Low Country Boil (With A Cajun Flair!) Recipe by Boca de Fogo
 Boca de Fogo @bocadefogo Flowery Branch, Georgia, United States I'm a huge fan of Crawfish Boils and love when they are in season from April to early July. But during the rest of the year I really miss it and the Low Country Boil seems to tide me over until April comes again. But I make it taste a lot like a Cajun Crawfish Boil using the same spices and oils. It comes out spicy (as it should) and is very tasty. Leftovers are just as good! #mycookbook I'm a huge fan of Crawfish Boils and love when they are in season from April to early July. But during the rest of the year I really miss it and the Low Country Boil seems to tide me over until April comes again. But I make it taste a lot like a Cajun Crawfish Boil using the same spices and oils. It comes out spicy (as it should) and is very tasty. Leftovers are just as good! #mycookbook Low Country Boil (with a Cajun flair!) Share its first Cooksnap! I'm a huge fan of Crawfish Boils and love when they are in season from April to early July. But during the rest of the year I really miss it and the Low Country Boil seems to tide me over until April comes again. But I make it taste a lot like a Cajun Crawfish Boil using the same spices and oils. It comes out spicy (as it should) and is very tasty. Leftovers are just as good! #mycookbook I'm a huge fan of Crawfish Boils and love when they are in season from April to early July. But during the rest of the year I really miss it and the Low Country Boil seems to tide me over until April comes again. But I make it taste a lot like a Cajun Crawfish Boil using the same spices and oils. It comes out spicy (as it should) and is very tasty. Leftovers are just as good! #mycookbook Ingredients 4 servings 1 lb uncooked large shrimp (I choose raw, deveined, shelled) 1 lb andouille sausage cut into 1-inch pieces 1 lb red potatoes cut into quarters 3 tbsp Zatarans Crawfish and Shrimp boil seasoning powder 2 large ears of corn, cut into 3-inch chunks (or 3 small ears) 1 lemon, cut in half (squeeze about ½ the juice and then put the rest of the lemon in the pot.) 1 Orange, cut in half. (Squeeze about 1/2 of the Juice and then place in the pot.) 6 cups water 2 celery stalks, cut into 1-inch pieces 1 yellow onion, cut into quarters 3 large garlic cloves, roughly chopped 4 bay leaves 1 lb uncooked large shrimp (I choose raw, deveined, shelled) 1 lb andouille sausage cut into 1-inch pieces 1 lb red potatoes cut into quarters 3 tbsp Zatarans Crawfish and Shrimp boil seasoning powder 2 large ears of corn, cut into 3-inch chunks (or 3 small ears) 1 lemon, cut in half (squeeze about ½ the juice and then put the rest of the lemon in the pot.) 1 Orange, cut in half. (Squeeze about 1/2 of the Juice and then place in the pot.) 6 cups water 2 celery stalks, cut into 1-inch pieces 1 yellow onion, cut into quarters 3 large garlic cloves, roughly chopped 4 bay leaves Cooking Instructions 1 1. Spray slow cooker with cooking spray 2 2. Add water, garlic, and crawfish boil seasoning. Stir well. 3 3. Add potatoes, onion, celery, bay leaves, 1/2 lemon and 1/2 orange. 4 4. Cook on HIGH 2 ½ hours. 5 5. Add sausage and corn. Cook an additional hour. 6 6. Stir in shrimp gently and cook 15-20 minutes or until shrimp are pink. 7 7. Remove bay leaves before serving. 1 1. Spray slow cooker with cooking spray 1 1. Spray slow cooker with cooking spray 2 2. Add water, garlic, and crawfish boil seasoning. Stir well. 2 2. Add water, garlic, and crawfish boil seasoning. Stir well. 3 3. Add potatoes, onion, celery, bay leaves, 1/2 lemon and 1/2 orange. 3 3. Add potatoes, onion, celery, bay leaves, 1/2 lemon and 1/2 orange. 4 4. Cook on HIGH 2 ½ hours. 4 4. Cook on HIGH 2 ½ hours. 5 5. Add sausage and corn. Cook an additional hour. 5 5. Add sausage and corn. Cook an additional hour. 6 6. Stir in shrimp gently and cook 15-20 minutes or until shrimp are pink. 6 6. Stir in shrimp gently and cook 15-20 minutes or until shrimp are pink. 7 7. Remove bay leaves before serving. 7 7. Remove bay leaves before serving. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on December 14, 2018 19:50 Flowery Branch, Georgia, United States I LOVE to cook and create. I tend to be heavy on spice and the savory dishes and I love making hot sauces and salsas which are now part of our new quick-service Mexican kitchen and taco truck business. Marinading and smoking meats is also one of my favorite hobbies as well. Comments Similar Recipes Southern Country Boil Southern Country Boil This is my version of this recipe. Make this for a large family or crowd and its sure to please. Note: if your serving little ones, it can be on the spicy side. nicolewolf Chef Mike’s Crawfish Boil Chef Mike’s Crawfish Boil I am a huge fan of crawfish boils and have attended many...MANY...in my time in the South. I am happy to share what I consider the best recipe/process I’ve witnessed and now make myself in crawfish season from April-July. (Adjust ingredients according to the amount of CRAWFISH eaters...those who don’t care for crawfish but still attend your boil will eat all the sausage corn and potatoes!!! 😡) Oh, and don’t forget to smear the garlic on the potatoes with a squeeze of lemon or orange!! Yummmm!! Boca de Fogo Cajun scallop chowder Cajun scallop chowder This Cajun-inspired soup is a delicious alternative to your usual creamy chowder. The spice is warm and distinct but not overwhelming. Thanks to gimmesomeoven.com from whom I adapted the Cajun seasoning recipe. A little tip if using frozen scallops: to reduce any fishiness, defrost your scallops in a bowl of milk overnight in the fridge, then rinse them with cold water before cooking. Robert Gonzal Cajun Seafood 🍤 Cajun Seafood 🍤 This is one of my favorite dish that I learned last week.. it will truly give you a satisfying taste of spiciness and full or taste of seafood soaked in garlic, onion and butter 🥰 Egyptpino 🇪🇬❤️🇵🇭 Southern Country Boil Southern Country Boil This is my version of this recipe. Make this for a large family or crowd and its sure to please. Note: if your serving little ones, it can be on the spicy side. nicolewolf Southern Country Boil Southern Country Boil This is my version of this recipe. Make this for a large family or crowd and its sure to please. Note: if your serving little ones, it can be on the spicy side. nicolewolf Chef Mike’s Crawfish Boil Chef Mike’s Crawfish Boil I am a huge fan of crawfish boils and have attended many...MANY...in my time in the South. I am happy to share what I consider the best recipe/process I’ve witnessed and now make myself in crawfish season from April-July. (Adjust ingredients according to the amount of CRAWFISH eaters...those who don’t care for crawfish but still attend your boil will eat all the sausage corn and potatoes!!! 😡) Oh, and don’t forget to smear the garlic on the potatoes with a squeeze of lemon or orange!! Yummmm!! Boca de Fogo Chef Mike’s Crawfish Boil Chef Mike’s Crawfish Boil I am a huge fan of crawfish boils and have attended many...MANY...in my time in the South. I am happy to share what I consider the best recipe/process I’ve witnessed and now make myself in crawfish season from April-July. (Adjust ingredients according to the amount of CRAWFISH eaters...those who don’t care for crawfish but still attend your boil will eat all the sausage corn and potatoes!!! 😡) Oh, and don’t forget to smear the garlic on the potatoes with a squeeze of lemon or orange!! Yummmm!! Boca de Fogo Cajun scallop chowder Cajun scallop chowder This Cajun-inspired soup is a delicious alternative to your usual creamy chowder. The spice is warm and distinct but not overwhelming. Thanks to gimmesomeoven.com from whom I adapted the Cajun seasoning recipe. A little tip if using frozen scallops: to reduce any fishiness, defrost your scallops in a bowl of milk overnight in the fridge, then rinse them with cold water before cooking. Robert Gonzal Cajun scallop chowder Cajun scallop chowder This Cajun-inspired soup is a delicious alternative to your usual creamy chowder. The spice is warm and distinct but not overwhelming. Thanks to gimmesomeoven.com from whom I adapted the Cajun seasoning recipe. A little tip if using frozen scallops: to reduce any fishiness, defrost your scallops in a bowl of milk overnight in the fridge, then rinse them with cold water before cooking. Robert Gonzal Cajun Seafood 🍤 Cajun Seafood 🍤 This is one of my favorite dish that I learned last week.. it will truly give you a satisfying taste of spiciness and full or taste of seafood soaked in garlic, onion and butter 🥰 Egyptpino 🇪🇬❤️🇵🇭 Cajun Seafood 🍤 Cajun Seafood 🍤 This is one of my favorite dish that I learned last week.. it will truly give you a satisfying taste of spiciness and full or taste of seafood soaked in garlic, onion and butter 🥰 Egyptpino 🇪🇬❤️🇵🇭 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mom’s Famous Bean Dip Mexican Wedding Balls 3 Meat Gumbo Lemon meringue pie #america Croutons Mom’s Famous Bean Dip Mexican Wedding Balls 3 Meat Gumbo Lemon meringue pie #america Croutons Easy Christmas Cake #ChristmasBaking #Mombasa Noodles jollof Egusi Vegetable rice Dannarogo Couscous with steam spinach Yam and egg sauce Sinasir Toasted cake Watermelon, Coconut and Rose Popsicles #Coconut Tamarind Contest Easy Christmas Cake #ChristmasBaking #Mombasa Noodles jollof Egusi Vegetable rice Dannarogo Couscous with steam spinach Yam and egg sauce Sinasir Toasted cake Watermelon, Coconut and Rose Popsicles #Coconut Tamarind Contest Cookpad Premium Find the most popular recipes on the top of your search results.