How to Throw the Perfect Low Country Boil for 50 People!

Camping
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Planning a low country boil for a large crowd can be a fun and rewarding experience! Here’s a step-by-step guide to help you create a memorable outdoor feast for about 50 people.

Ingredients Needed

  1. Shrimp - Approximately 15-20 pounds, depending on your crowd’s appetite.
  2. Sausage - Around 5-10 pounds of your favorite sausage (Andouille works great!).
  3. Corn - 10-15 ears, cut in half to serve more people.
  4. Potatoes - 15-20 pounds of small red potatoes are perfect.
  5. Spices - Use about a cup of crab boil seasoning (like Old Bay).
  6. Lemons - At least 5-10 for that zesty flavor!
  7. Water - Enough to fill your pot (at least a couple gallons).

Preparation Steps

  1. Set Up - Choose a spacious outdoor area with a sturdy table and a large pot. A propane burner is ideal for cooking!
  2. Boil Water - Fill your pot with water and add the spices and lemons. Bring it to a rolling boil.
  3. Cook Ingredients - Add the potatoes first and cook for about 10-15 minutes, then add the sausage, followed by corn, and finally the shrimp. Cooking times will vary, so keep an eye on the shrimp; they cook quickly!
  4. Serve - Once everything is cooked, drain and spread it out on a table covered in newspaper for a rustic feel. Let guests help themselves!

Tips for Success

  • Beverages: Have plenty of drinks on hand to keep everyone hydrated.
  • Seating: Arrange for enough seating to keep folks comfortable.
  • Cleanup: Prepare for the aftermath; a lot of seafood boils can get messy!

With these tips, you’re all set for a fantastic low country boil that your guests will rave about. Enjoy your outdoor cooking adventure!

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Throwing a Low Country Boil for 50 people is all about the right ingredients! Make sure to include shrimp, crab, and just the right type of sausage for flavor. Those are your stars!

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Great point! Don’t forget to add corn and potatoes to enhance the meal. They soak up the spices nicely and balance the seafood flavors.

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What about the seasoning? Old Bay is a classic, but some people like to get creative with Cajun spices. Any recommendations for large batches?

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I swear by a mix of Old Bay and Zatarain’s for the perfect kick! Just adjust according to taste, especially for a crowd of 50.

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When preparing the seafood, make sure everything is super fresh. Check local markets for the best options and ask them when the catch came in!

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Spot on! And don’t forget to clean everything properly. Nothing ruins a good meal like sandy shrimp!

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I always worry about cooking times with such large quantities. Any tips on how to ensure everything cooks evenly for a big group?

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Prep your ingredients in batches! Start with the potatoes and sausages, and then add the seafood in stages for even cooking.

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Are drinks included in this boil? People get thirsty while enjoying seafood, after all! Any specific suggestions?

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Definitely have some cold beer on hand! And sweet tea is a must in the South—perfect for cooling down after a spicy bite!

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Don’t forget about vegetarian guests! Offering a veggie boil alongside the seafood can be a great addition.

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So true! Also, the leftovers can be fun to turn into a seafood chowder! Just saying, leftovers can be a bonus!

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To accommodate 50 people, you’ll want at least a 60-quart pot. This ensures there’s enough space for shrimp, potatoes, and sausage while allowing them to cook evenly.

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Good point, burnsandrew! I’ve found using a propane burner outside is the best for such big batches. It heats up quickly and keeps the kitchen cool.

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I totally agree with you both! Timing is crucial. Start the potatoes first, then add your sausage and finally the shrimp to ensure everything is cooked perfectly.

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Don’t forget about the seasoning! A good blend of Old Bay and salt elevates the flavor. You can add more during the boil based on personal taste.

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I like to add corn in the last 10 minutes. It absorbs the flavors and doesn’t get mushy. Plus, it looks great on the table!

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While the corn is a great idea, I have to say, timing can be tricky. I once overcooked my shrimp. Anyone else have tips on avoiding that?

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Definitely keep an eye on the shrimp! They usually only need about 2-3 minutes once added. Take them out as soon as they turn pink.