To the Southerners, there are cultures that keep gaining prominence as the time passes by. One of these is the party culture. In the winters, the dinner table is dominated by seafood like the Oyster Roast. With the decrease in seafood supply in warmer seasons, the social events turn to the low country boils. The boils have gained prominence to the extent that tourists gather from far and wide just to gather around the table, mingle and enjoy this delicacy.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main parts of this boil are the potatoes, sausages, the shrimp and the corn. The seasoning varies from one cooking pot to the other, depending on the chef of the day. With a larger crowd, adjustments are made and a few additions and omissions here and there is all that is required to make the feast a memorable one.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
The variables such as the expected taste and the size of the gathering all contributes to minor adjustments such as what is to be added, who be omitted, the seasoning to be used and the quantities of ingredients. For a 16 pound boil, it is easy to feed and entertain 30 to 40 people.
The ingredients can be distributed as follows, 5 pounds of shrimp with shells, 3 pounds of sausage, 5 pounds of whole potatoes, and 3 pounds of corn on the cobs. The con is divided into thirds, quarters, or halves. The potatoes are cut into quarters and the sausages into 2-3 inches long pieces.
When cooking, the cooking pot is half stacked with water. It is left to boil before adding potatoes. This is then let to boil for fifteen minutes and then sausages are added. This further boil for five more minutes before the cons are dropped in. This again is let to boil for three more minutes before the shrimp is finally added and left to boil for the final two minutes. At this point, the shrimps should start to float or change to pink, an indication that the meal is ready to serve.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main parts of this boil are the potatoes, sausages, the shrimp and the corn. The seasoning varies from one cooking pot to the other, depending on the chef of the day. With a larger crowd, adjustments are made and a few additions and omissions here and there is all that is required to make the feast a memorable one.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
The variables such as the expected taste and the size of the gathering all contributes to minor adjustments such as what is to be added, who be omitted, the seasoning to be used and the quantities of ingredients. For a 16 pound boil, it is easy to feed and entertain 30 to 40 people.
The ingredients can be distributed as follows, 5 pounds of shrimp with shells, 3 pounds of sausage, 5 pounds of whole potatoes, and 3 pounds of corn on the cobs. The con is divided into thirds, quarters, or halves. The potatoes are cut into quarters and the sausages into 2-3 inches long pieces.
When cooking, the cooking pot is half stacked with water. It is left to boil before adding potatoes. This is then let to boil for fifteen minutes and then sausages are added. This further boil for five more minutes before the cons are dropped in. This again is let to boil for three more minutes before the shrimp is finally added and left to boil for the final two minutes. At this point, the shrimps should start to float or change to pink, an indication that the meal is ready to serve.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
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