With Summer coming to a close, I always like to get friends together to celebrate the end of another great season. It’s hard to believe that Labor Day Weekend is right around the corner. Times flies, doesn’t it?

Hosting a “Low Country Boil” is a great way to casually entertain during the hot summer months. While it is typically seen as a Fourth of July or Memorial Day meal, I think it serves as a perfect Labor Day Weekend festivity.

The “Low Country Boil” originated in the 1960s. When Frogmore Stew was first cooked in the 1960s, Frogmore was a little hamlet on St. Helena Island, near Beaufort, South Carolina. Unfortunately, much to the annoyance and dismay of the local residents, the name Frogmore was abolished in the 1980s by the postal service. That changed the name of the popular dish to Lowcountry Boil or Beaufort Stew-except. I’ve been told that the residents of Frogmore have kept the name Frogmore Stew.

What I love most about this amazing meal is that it requires one pot, everything is ready at the same time, and cleanup is a breeze! My hubby and I love to entertain this way and all our friends enjoy the results.   Regional variations dictate the kinds of seafood that is used, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw). Preparation can be done in advance and to accompany the “boil” I usually serve some marinated slaw and lots of ice cold beverages.

For dessert, carve a watermelon and I can promise a good time will be had by all!

Ingredients

• 3 lbs red new potatoes (washed thoroughly)
• 6  smoked sausage links, cut into 4-inch lengths (I use Hillshire Farms HOT)
• 6 ears corn ( I break in half to make it easier to eat)
• 3 pounds fresh large shrimp, unpeeled
• I bag of shrimp or crab boil seasoning (Zatarain’s and Old Bay are easy to find)
• 3 limes, quartered

Directions

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil seasoning to taste and bring to a boil. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and limes and cook for no more than 3 minutes. Drain and serve with cocktail sauce or melted butter.

I hope you enjoy it as much as we do! What are some of your favorite Summer meals?

By Allison Summey (Sales Manager – Glenwood) – Guest Blogger