Although there are many versions of this dish around, it has lots of other names and became far more well-known after is was featured on the cover of Gourmet Magazine in the 1980s.
A seafood boil is a perfect choice for a relaxed meal for a large crowd. The recipe below serves about six, but it’s easy to adjust. Just allow about 1/2 pound of shrimp and about 1/4 pound of sausage per person, and several potatoes and pieces of corn.
Make Your Own Savannah Seafood Boil:
Several bottles of beer and some water
1/2 cup of preferred seafood seasoning
Tabasco sauce to taste
15 new potatoes, unpeeled
4 ears of fresh corn, shucked, silk removed and broken into 2- or 3-inch pieces
1 (16-ounce) package smoked or Kielbasa sausage, cut into one-inch pieces, browned and then drained on paper towels
3 pounds of large fresh shrimp, in shells
Local blue crab or clusters
In a large pot, mix beer and water and season with your choice of seafood seasoning and Tabasco. Bring to a boil and add the potatoes. Cook for about 15 minutes. Add the corn and sausage. Cook for about 5 more minutes. Add the shrimp and cook just until they are pink, probably less than 5 minutes. Drain. Serve with lemon slices and cocktail sauce.
Now, you’re the envy of all of your friends.
