Low Country Boil


For the Low Country Boil

2 330 ml beers
6 cups water
1 kielbasa sausage, pre-cooked and sliced into 1.2 cm-thick rounds
10 small shrimp, de-veined, not peeled
1 ear frozen corn, thawed and sliced into 2.5 cm-thick rounds
8 baby red potatoes, quartered
2 lemons
¼ cup old bay
2 bay leaves
1 tablespoon salt
1 stick unsalted butter, melted
1 teaspoon garlic powder
loaf crusty bread, sliced


  1. Place roasting dish on grill with 2 mini woks inside it. Fill with beer, water, Old Bay, salt, pepper and one bay leaf per mini wok.
  2. Turn grill to high heat and bring to a boil.
  3. Once boiling, add equal amount of potatoes to each mini wok and cook 10 minutes. Repeat with corn and kielbasa and cook 5 minutes. Divide in half, add shrimp and cook 3 minutes, or until pink and opaque.
  4. Meanwhile, melt butter and stir-in garlic powder.
  5. After shrimp cooks, remove mini woks from roasting dish and dump liquid. Put shrimp in 2 brown paper bags (your plates for the evening), spoon melted butter on top and serve with cocktail sauce and crusty bread.