Low Country Boil Kabobs


One of the many, many advantages of being married to a Southern man is that you learn about the complete fabulousness of something called Low Country Boil.  It’s also sometimes known as Frogmore Stew (based on the hometown of the National Guardsman that invented it).  The town of Frogmore was eliminated by the Postal Service and incorporated into the nearby Beaufort, and the name of the recipe officially changed to Low Country Boil.  This is your culinary history lesson of the day.

Anyway, the way this usually works is that you boil up baby potatoes with a seafood seasoning, and then add the sausage, the corn and then the shrimp as time rolls on so that everything is cooked up perfectly.  Then you drain the whole thing and dump it all onto a platter and let folks dig in…forks optional.  We always have this a few times during the summer, so when I saw this version that called for adding the grill into the mix, my antenna went up.  I always do love to shake up a recipe that I’ve made a hundred times before.

In this version, you still boil up the potatoes, but after they are done you thread them onto skewers with uncooked large shrimp, chunks of andouille sausage, and pieces of corn on the cob that you have cut into 1-2 inch sections.  Now, the most challenging part of this entire thing is getting the dang corn sections on to the skewers.  The center of corn cobs?  HARD.  So the Southern husband sprang into action…he took each one and hammered a nail into it and then pulled it out – making a perfect little hole for me to slip it right onto the skewer.  There is nothing that makes this man happier than the chance to use his workshop skills in the kitchen.

Once everything is on the skewer, you brush it with a mixture of melted butter and Old Bay seasoning.  Or, if you are like me and THOUGHT you had a container of Old Bay and then remembered too late that you threw it out in a frenzy of purging the spice cabinet of old spices, you can fake it by putting together the mixture I found by clicking here.

Now pop the skewers onto the grill for as long as it takes to cook the shrimp and lightly char the corn – 5-8 minutes should do it.  Now you not only have the wonderfulness of Low Country Boil, but with the added flavor of the grill. 

Life is very, very good.

Low Country Boil Kabobs
Ingredients
  • ½ pound baby potatoes
  • 2 ears of corn, cut into 1 inch sections
  • ½ pound cooked andouille sausage, cut into 1 inch rounds
  • ½ pound large shrimp, peeled and deviened
  • 4 tablespoons melted butter
  • 2 teaspoons Old Bay seasoning
Instructions
  1. 1. Boil potatoes in salted water for about 12 minutes or until tender. Drain and cool slightly.
  2. 2. Thread skewers with potatoes, shrimp, corn and sausage.
  3. 3. Combine melted butter and Old Bay and brush onto skewers. Grill on medium high for about 5-8 minutes or until shrimp is cooked and corn is lightly charred. Serve immediately.

Recipe from from Everyday Food

 

Yum

Comments

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  1. We love a Low Country Boil, but we call it Beaufort Stew. (And, we typically omit the potatoes because they can get mushy; I don't mind that, but since my husband usually manages the pot, he can do it his way. :) I had never heard why it was called Frogmore Stew – thanks for sharing! We're having friends visit from TX next month and are planning to have this one night … can't wait to share the story with them.

  2. *The Old Geezer says:

    Greetings from Southern California

    I am your newest follower.

    I invite you to visit and follow TOGB.

    Have a Nice Day :-)

    BTW, your kabobs look great!

  3. Rivki Locker (Ordinary Blogger) says:

    I've never even heard of a low country boil, let alone made one! This is intriguing, and I especially like the technique for getting a hole in the center of the corn cob. So helpful of your dear husband.

  4. Lopez Kilpatrick says:

    I laughed out loud on the part about the southern husband using workshop skills in the kitchen. My Mexican husband shares that trait. He once saw me blowing eggs for Easter, and said "there has GOT to be a better way" sure enough, a few eggy accidents later he determined that a drill press and the air compressor worked very nicely, although he did have to learn the hard way that 100 PSI plus a raw egg is NOT a good idea.

  5. FramedCooks says:

    Listen, if all it takes is power tools in the kitchen to make the world a happier place, I'm all for it. :)

  6. My husband and I love Low Country Boil and you have shown me a new wonderful twist to cooking this. Will definitely be on my menu for our next camping trip.Thanks .

  7. My family has been making this dish for generations it originates from Trinnidad. A National Gaurdsman brought it to the forefront in the USA but he did not invent the dish. Geechee (sp), tribal people were the first to make here in the USA, but the dish is from Trinidad.

    Read more at Jacksonville.com: http://jacksonville.com/entertainment/food-and-dining/2012-09-20/story/ju-homecoming-featuring-low-country-boil-500#ixzz2aYecBgQw

  8. I have been trying to find an easy way to slice the corn on the cob into 1 -2 inch sections…advice???

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