8.01.2014

Low Country Boil In A Bowl

It's been pretty hot here these last few days and I've been trying to stick to my healthy eating.......but just the thought of turning on the stove......
WHEW!!!!!

Now that I'm down to my last serving of Salmon Chowder, I've decided to carry myself through the rest of the sweltering week with a big ole pot of Low Country Boil In A Bowl!! 

Spicy, savory, packed with seafood.......and tastes WONDERFUL both  hot & cold!!!


Low Country Bowl In A Bowl
  • 8 ounces (about 8 slices) bacon, chopped 
  • 2 tablespoons butter 
  • onion, chopped 
  • orange or red bell pepper, chopped
  • garlic cloves, minced
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon coarsely ground black pepper
  • 6 cups chicken or vegetable broth 
  • 1 1/2 pounds (about 4 medium) Yukon gold potatoes, cubed
  • 1/2 to 1 piece of canned chipotle chile* in adobo, minced 
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 1/2 pounds peeled and deveined shrimp 
  • 1-2 pounds crawfish 
  • 1 pkg. Andouille Sausage, sliced
  • Garnish: fresh parsley leaves 
  • *1/2-1 tablespoon Old Bay Seasoning & 1 Bay Leaf may be used instead of chile

Directions

Cook Time: 
Prep Time: 
  1. 1. Cook bacon in a large (8-quart) soup pot over medium heat, stirring occasionally, until crisp. Remove bacon from pot with a slotted spoon, reserving 1 teaspoon drippings in pot; set bacon aside.
  2. 2. Add butter to bacon drippings in pot, and melt butter over medium heat. Add onion and next 4 ingredients; cook 10 minutes, stirring frequently.
  3. 3. Stir in broth, potatoes, and chile* (start with 1/2 chile). Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in corn, crawfish & sausage; cook 5-8 minutes. 
  4. 4. Add shrimp; cook 3-5 minutes or until shrimp are just cooked through. Stir in reserved bacon. Adjust seasonings, if necessary. Garnish, if desired. Remove bay leaf before serving. 
(*Adapted from recipe by Julia Dowling Rutland, Coastal Living 
November 2012)

That's it!! Serve piping hot or let sit a day in the fridge for the flavors to meld. The seafood and sausage are also good in salads, on sandwiches, or over scrambled eggs!!



This should hold us until it cools down enough to turn the oven on again......



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