John Toth, The Darkroom Photography
Southern Soul Low Country Boil
Mark Hanna and the guys in the kitchen at Southern Soul Barbeque share a recipe for a fantastic Southern staple: the Low Country Boil and add their own Georgia twist.
Southern Soul Low Country Boil
Ingredients:
5 gal. water
1 stick salted butter
4 lbs red potatoes
10 ears sweet white corn, shucked, halved
2 sweet Vidalia onions, quartered
6 garlic cloves, peeled
6 oz. Southern Soul Crab Boil
3 bay leaves
3 lemons, halved
1 oz. whole black peppercorns
1 oz. whole red peppercorns
1 oz. sea salt
16 oz. tallboy Miller High Life beer
1 lb. Southern Soul house-boiled peanuts
3 lbs. Southern Soul smoked pork sausage
3 lbs. 16-20 count head-on Wild Georgia shrimp
5 Georgia blue crabs, backed out, cleaned & halved
Directions:
In a large stockpot over a high flame, boil water with crab boil, butter, lemons, onions, garlic, bay leaves, peppercorns, sea salt, peanuts, and beer for 15 minutes. Add potatoes and boil for 15 minutes. Add corn and boil for 15 minutes. Add sausage and crab and boil for 10 minutes. Cut off heat source. Add shrimp to pot. Let Low Country boil sit for 5 minutes. Strain. Dump the contents of the pot on newspaper or in a suitable serving container. Serve with Southern Soul cocktail sauce, lemons, melted butter, extra crab boil seasoning, and Southern Soul “Hot Red” cayenne pepper sauce.
Georgia bounty sources: Wild Georgia shrimp from Native Seafood. Georgia blue crabs from St. Simons Seafood. Potatoes and onions from Berry Farms, Vidalia. Corn from Poppell Farms, Odum. Georgia green peanuts from Hardy Farms, Hawkinsville, available from Uncle Don's Local Market. Southern Soul Crab Boil and Southern Soul Smoked Pork Sausage available at Southern Soul Barbeque.
