Information
15min
35min
12
This Michigan riff on South Carolina's Low Country boil was created by Richard Low, a runner-up in our 2016 member's recipe contest.
Richard's Upper Peninsula seafood boil includes wild Alaskan sablefish (black cod) and spot shrimp. This is an easy way to cook for a large group, like Richard's family, who eats it off of packing paper on a picnic table.
Ingredients
- 1 can Old Bay Seasoning
- 8 pounds red potatoes
- 5 packages cooked Kielbasa sausage
- 12 ears of fresh corn
- 5-7 pounds sablefish (black cod)
- 5-7 pounds spot shrimp
Directions
Peel and remove tails from shrimp. Slice sablefish fillets into 1-inch strips, leaving the skin on. Cut sausage into 1/2-inch pieces. Shuck corn and break in half.
Fill a very large pot 2/3 full of water (Richard uses a turkey deep fryer, which generally hold 30 quarts). Add entire can of Old Bay seasoning and bring water to boil. Add potatoes and sausage and cook for about 10 minutes.
Add corn and sablefish, cooking for an additional 5 minutes or until cooked.
Add shrimp once the sausage, corn, and sablefish are tender. Cook for about more 3-4 minutes, until shrimp are cooked (shrimp will turn opaque when done).
Drain and serve!
Richard Low
Richard Low was a runner-up in our 2016 member's recipe contest. "Every year my family gathers up in the Northern Peninsula of Michigan at a set of cabins on Lake Gogebic. We fish, swim, play cards, go boating and enjoy the firework display... and I cook a variation of a Low Country Boil that I picked up during my time in South Carolina."
