Mother’s Day Recipe: Low Country Boil
Mom’s day is coming up, and our Executive Chef Nick Alvarez shares a recipe that’s a real treat. This dish is sure to please not just mom, but the whole family. We also feature this item on our catering menu, so order it the next time you plan at event with us!
2 lbs. 13/15 shrimp, tail-on, peeled and deveined
1 lb. red fish fillets, large dice (seared with blackening seasoning)
2 tbsp. blackening seasoning
2 lbs. red bliss potatoes, quartered
2 lbs. yellow corn, shucked and quartered
1 lb. andouille sausage, ½ inch slice
1 tbsp. blended oil (90% canola, 10% extra virgin olive)
2 c. white wine
2 c. lemon juice
2 qt. vegetable stock
1 c. old bay
1 tbsp. paprika
1 tbsp. garlic powder
2 bay leaves
1 sprig thyme
½ lb. butter
Salt and pepper to taste
1 lemon, sliced and grilled
1 bunch parsley, minced
- Clean and prepare all proteins and vegetables ahead of time, cutting to desired size.
- In a large stock pot, sear the andouille sausage over medium heat until browned.
- Add white wine, lemon juice, vegetable stock, old bay, paprika, garlic powder, bay leaves, thyme sprig and butter to the stock pot and bring to a simmer.
- Working in batches, first cook potatoes and corn until tender, about 10 minutes.
- Then add cleaned shrimp and poach until pink and shrimp bodies have curled but are not tight, about 2 minutes.
- Adjust seasoning, stir in minced parsley, and garnish with slices of grilled lemon and blackened red fish (procedure for blackening red fish below).
Blackened Red Fish
- Coat large dice red fish in blackening seasoning and sear over medium high heat in a little bit of oil turning each piece as the sides are seared until cooked through, about 5 minutes depending on thickness of the filet.
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