This looks allot like what is called a Low Country Boil [Frogmore stew] here in South Carolina, and other southern states.Someone on football board ask me about how I do a cream can lunch. Forgot who it was,
Basically these are the contents, except I use baby carrots, less potatoes and load up on sausage
It is. Just put in what ever your favorite foods and seasonings are,This looks allot like what is called a Low Country Boil [Frogmore stew] here in South Carolina, and other southern states.
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- 2 quarts water
- 1 bottle (12 ounces) beer
- 2 tablespoons seafood seasoning
- 1-1/2 teaspoons salt
- 4 medium red potatoes, cut into wedges
- 1 medium sweet onion, cut into wedges
- 4 medium ears sweet corn, cut in half
- 1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
- 3 tablespoons olive oil
- 6 large garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 pound uncooked large shrimp, deveined
- 1 pound uncooked snow crab legs
- Optional condiments: seafood cocktail sauce, lemon wedges and melted butter
I'm the one who asked about how to do a cream can lunch. Thanks for the great information.
I'm going to get into this. Where can one buy a good cream can? Suggestions?