Low Country Boil w/Hushpuppies

By á-25087

You can change the amount of any of the foods or even change some of the ingredients to suit your taste. Add a lobster, a crab or two, or throw in some more veggies--- just remember to add them according to cooking times. Overdone seafood and raw potatoes are not good eatin'.

Ingredients

• Hushpuppies:
• 1 (12-ounce) beer
• 1 large sweet onion, thinly sliced
• 2 quarts water
• 2 bay leaves
• 1 lemon halved
• 2 Tablespoons Old Bay seasoning
• 1/2 teaspoon kosher salt
• 2 pounds small red new potatoes
• 14-16 ounces kielbasa sausage
• 14-16 ounces andouille sausage
• 8 ears of corn, halved or cut into rounds
• 2 pounds large shrimp, shell on
• 2 dozen clams
• 1 2/3 cups cornmeal, finely ground
• 1/3 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground cayenne pepper, or more to taste (optional)
• 2 extra large eggs, lightly beaten
• 1 cup buttermilk
• 2 green onions, trimmed and finely chopped
• Vegetable oil for frying
• Tabasco to serve

Preparation

Step 1

In a very large dutch oven or stock pot, bring the beer, onion, water, bay leaves, lemon, Old Bay seasoning, and salt to a boil. Reduce the heat to a medium simmer and add the potatoes. Cover and cook for 10 minutes. Add the sausage and corn and cook for another 10 minutes, or until the potatoes can easily be pierced with a knife, the corn is cooked, and the sausage is warmed through. Add the shrimp and the clams, cover and cook until the shrimp are pink and the clams have opened, another 3-4 minutes. Using a slotted spoon, transfer the onions, potatoes, sausage, corn, shrimp, and clams to a large platter. Ladle the broth over the meat and vegetables



*Hushpuppies:*

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, pepper, salt, and cayenne. Add the eggs, buttermilk, and green onion. Whisk to combine. Allow the mixture to rest for 5 minutes.

In a heavy bottom fry pot, add 1 1/2 inches of oil and heat to 365º F. Using a 1-ounce ice cream scoop (about 2 tablespoons), gently drop the batter into the hot oil. Fry several hushpuppies at a time without overcrowding, turning them with a slotted spoon until golden brown on both sides, about 1 1/2 to 2 minutes total. Transfer to a wire rack set over a rimmed baking sheet and keep warm in a 200° F oven. Repeat with the remaining batter, maintaining oil temperature. Serve immediately with hot sauce.