Low-Country Boil Skewers

I adore Low-Country Boils.  Having said that I can count on one hand how many times I’ve had the pleasure of enjoying them.  When I have, it has been at a neighborhood gathering or a backyard get together where there was a crowd to feed.  Today I came up with a fun way to prepare it for two (or for twenty-two).

I’m quite fond of eating food from a stick.  Makes me feel like a kid visiting the county fair.  Instead of cotton candy and corn dogs, I personally would love to stumble upon the Low-Country Boil Food Truck.  Which reminds me…I wonder what Fabulous Fair Food Creations will debut during this year’s fair season.  Stay tuned for an update of my favorites from last year.

For our Low-Country Boil Skewers I followed the basic method of boiling the ingredients in layers, potatoes first, then adding sausage, then corn, and finishing with the shrimp.  I simply used Old Bay Seasoning in the water, but have read variations that call for beer, lemon juice, vinegar, peppercorns…  How you infuse flavor is up to you, but Old Bay is a classic Low-Country flavor.

Once the ingredients were done, I allowed them to cool slightly so I could assemble them on skewers.  One of the nice things about the skewers is you could assemble them ahead of time and then as we did, flash grill them on each side for a minute or so before serving.  If you’re like me and thought Low-Country Boils were reserved for big crowds….think again.  We just had a two person party that was mighty tasty (and cleanup was a breeze).

Low Country Boil Skewers

Libby with Lemony Thyme

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Cook Time 25 minutes mins

Total Time 25 minutes mins

Servings 2

Ingredients

  

For low country boil…

• 3 quarts water
• 3 Tbl. Old Bay seasoning
• 4 baby red new potatoes
• 1 smoked sausage such a Andouille, cut into 1 1/2″ pieces
• 1 small ear corn cut into 4 pcs.
• 1/2 lb. shrimp peeled & deveined tails left on

For remoulade sauce…

• 1/2 cup mayonnaise
• 1/4 cup chili sauce or ketchup
• 2 Tbl. prepared horseradish
• 1 tsp. red wine vinegar

Instructions

 

• Soak bamboo skewers in water for at least 30 minutes.
• Bring water and Old Bay seasoning to a boil. Add potatoes and boil for 10 minutes, add sausage and boil for another 5 minutes, add corn and boil for an additional 5 minutes, add shrimp and boil for 2 minutes or just until shrimp turn pink.
• Drain and allow to cool slightly. Slice potatoes in half. Assemble skewers, alternating with each component. Just before serving, lightly oil a grill pan or BBQ grill grates and heat to medium high. Grill skewers for one minute per side. Combine Remoulade Sauce ingredients and serve.

Notes

Ingredients listed are for 4 skewers (2 per person). Increase accordingly depending on how many you are serving.
I used small red potatoes, adjust cooking time if you are using larger potatoes.

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Greek Chicken Meatballs {and a Meze Platter} Asian Salmon Meatballs Over Cauliflower Fried Rice