Low Country Boil

My sister asked me about this recipe today so I thought I would share. This was our Labor Day feast in September. It serves a crowd so scale it back if you are a smaller group. We used the burner for a turkey fryer and a large pot to make it work; definitely something you want to cook outside when the weather is nice enough to to not cool your pan as you cook. 

Low Country Boil

Prep 25 minutes ∙ Cook 1 hr 30 mins ∙ Makes 10-12 ∙ Difficulty Medium ∙ Source Shannon Stacey


  • 1 large sweet yellow onion, cut in half and then in wedges
  • 6 cloves garlic heads
  • 4 thyme sprigs
  • 3 fresh bay leaves
  • Black pepper, freshly ground
  • Kosher salt, to taste
  • 4-6 bottles lager or brown beer (just to cover potatoes)
  • 2 pounds baby redskin potatoes
  • ½ cup chives, thinly sliced
  • 2½ pounds andouille sausage, cut into 3-inch pieces
  • 6-8 ears corn, shucked and cut in half
  • 1 cup parsley, roughly chopped
  • 40-48 littleneck clams (4/person), scrubbed and rinsed
  • ½ cup thinly sliced (about 3) scallions, green and white parts
  • 2 pounds large shrimp
  • 1-2 tsp. Old Bay seasoning (stir into raw shrimp)


In a very large stockpot, stir together the potatoes, onions, chives, bay leaves, thyme, garlic, salt, and pepper and cover with the beer. Cover the pot and heat to a boil and then simmer until the potatoes are almost tender, 20 to 30 minutes depending on the size.

Add the sausage, nestling each piece into the broth. Top with the clams and green onions, then the corn with the parsley. Cover and cook until the clams begin to open, 15-20 minutes. 5 minutes after adding the clams, add the shrimp. Remove from heat when the clams have opened and the shrimp are done.

Serve with grilled garlic-buttered sourdough bread.

Cooler Weather

Late fall, when it begins to really cool off is always the time that my appetite goes to soups, stews, and crock pot recipes. One of my favorites is jambalaya, it may not be a traditional recipe, but I really enjoy this crock pot recipe. Today it gave me the time to pay attention to my son and his new girlfriend in the famility room while I made pies, one for dessert, one for a friend’s birthday tomorrow, and a third just in case we need more.

The only work of the jambalaya is chopping the vegetables,

and the kielbasa.


Once these cook down,


stir in the shrimp and parsley and you are done.

I prefer this as a weekend meal since it isn’t good if it’s in the crock pot for 9 hours (my minimum time away from home on a workday; and I’m not actually fond of eating at 5:30). The recipe is very amenable to to changes based your preferences; I am a bit heavy handed with the shrimp and kielbasa, I have also used andouille…play with it so that it matches your taste preferences.



cook 4-9 hours ∙ makes Serves 8 ∙ difficulty Easy


  • 1 onion, large, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 28 ounces diced tomatoes, undrained
  • 1½ pounds smoked kielbasa, halved and sliced
  • ½ tsp thyme, dried
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper sauce
  • 1½ pounds shrimp, peeled and deveined
  • 1 Tbsp parsley, chopped
  • 4 cups hot cooked rice


In 3½- to 6-quart slow cooker, mix all ingredients except shrimp, parsley, and rice.

Cover; cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours).

Stir in shrimp and parsley. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.


Spicy and smoky, andouille sausage is traditionally used for this dish. If you’re in a more mellow mode, leftover ham works just as well.

Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.

I have discussed my apple pie before with my mother’s crust recipe, my own recipe is slightly different. For my mom, “easy as pie” is a meaningful phrase. Sadly, for me, not so much. My hands are very dry and I cannot “feel” the crust as she describes. So after playing with a number of recipes, I modified hers to include both butter and Crisco. This gives it the desirable flakiness associated with a Crisco crust and the manageability of a butter crust. It can be mixed in a food processor…easy.


Pie Crust

prep 30 minutes to 4 hours ∙ makes 1 double crust ∙ difficulty Easy ∙ source Shannon Stacey


  • ¾ tsp salt
  • 2 cups flour
  • 5½ Tbsp Crisco, +1 tsp., chilled
  • 5½ Tbsp butter, +1 tsp., chilled
  • ¼ cup water, ice-cold


Mix flour and salt together in a food processor. Add half of the Crisco and half of the butter and process until just combined. Add remaining Crisco and butter and mix until crumbly. Add water slowly while pulsing the processor. Pour out dough onto a very lightly floured board and shape into a disk. Split into two pieces (slightly larger for the top crust) and shape into 5-6″ disks. Wrap each disk in saran wrap and chill for at least 30 minutes.
Use as directed in pie recipe.


This recipe easily scales from 1 to 3 double crusts.