The past weekend we hosted some of our best friends for the 4th of July, and we had quite a fantastic time. Savannah is, by nature, a party town, and we did ol’ girl justice. And then some.
Everyone arrived Thursday night, which I assumed would be our “laid back” night where we would go to bed early in preparation for the next day’s festivities.
Not so much.
We stayed out past 3AM — which I never do because I am a
grandma old soul — at a local dive bar singing to the jukebox and playing “darts.” And by darts I mean I threw some darts at the wall, none of which hit or stayed on the dart board. Now that is talent.
Our weekend was extremely celebratory, to say the least, and I absolutely loved it.
No perfect weekend is complete without the ultimate denouement, and ours was wrapped perfectly, or I should say boiled perfectly, in the form of a Lowcountry Boil. With Chef Wilson at the helm, all of us washed and chopped and peeled and then threw the ingredients into a few big pots and voila! We made a Lowcountry Boil, made all the more authentic by the camaraderie and drunkenness that went in to it.
This is the type of picture you get when you are trying to balance the camera in one hand and a gin and tonic in the other. But you get the idea.
The spread. It was nothing fancy, just simple and fun.
The photos leave a bit to be desired I’ll admit, but what’s a gal to do when she’s had a few too many but wants to document the deliciousness in front of her? She takes the pictures anyway, dammit.
The recipe for our Lowcountry Boil is below, I hope you’ll make it this weekend just as overserved as we were.
4 pounds small red potatoes
Pot of water
1 bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, leave peel on
2 Vidalia onions, quartered
Bring a large pot of salted water to a rolling boil. Put the crab boil seasoning in the water. Once the water is boiling, throw the potatoes in. Then wait a little bit, (don’t you like how exact I am?) then throw the onions in. Then the sausage and corn.
Once the potatoes are soft and the onions are translucent, drop in the shrimp and let them cook until they are pink and opaque, about 2 to 3 minutes. Drain thoroughly (this step will require two hands, so set your drink down please) and then put into a serving dish. Add a generous helping of Old Bay to the LC Boil and toss so that each part is thoroughly covered. Serve with cocktail sauce.
Serves 12 people