You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.
Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.
- 5 lb. shell-on shrimp (16 - 20 count)
- 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
- 6 ears corn, shucked and cut into thirds
- 5 lb. small red potatoes
- 1 to 2 pkg. shrimp boil seasoning, depending on taste
- 2 lemons, sliced
- In a large stockpot, bring water to a boil with seasoning, and lemons.
- When the water is boiling add the potatoes and sausage and cook for 20 minutes.
- Add the corn and cook for 10 minutes.
- Add the shrimp and cook for 2 minutes.
- Drain and serve with cocktail sauce, butter, and sour cream.
