Slow Low Country Boil

This was my first post to Instagram Friday night. I know, I know, not too long ago I was just on this very blog proclaiming to boycott the (not so) newest social media trend. Then... I caved.

I will quickly be one to laugh at the Key Clubbers when they take pics of their food at convention or on other adventures. It's as if "they's not use to such fancy eatin' ." So, it's a little ironic that I post a meal pic. However, I told Jason that I was documenting the dinner meal I cooked so if he were to so foolishly suggest that I never cook, I could produce evidence otherwise. Of course, we are near approaching a week since the displayed meal and I have yet to crack an egg since then.

The cheddar biscuits are from a Red Lobster box mix. The recipes for Slow Low Country Boil and Coca-Cola Cake (a Cracker Barrel knock-off recipe) are posted below.

Slow Low Country Boil (a crockpot meal)



Ingredients

4 quarts cold water
1/4 cup Old Bay or other spicy seasoning
1 tablespoon kosher salt, plus more, to taste
4 celery stalks, cut into 1-inch pieces
1 yellow onion, diced
1 head garlic, halved
2 1/2 pounds small red potatoes
4 ears corn, shucked, each cut into 4 pieces
2 pounds smoked sausage, cut into 1 1/2-inch slices
2 pounds medium shrimp, in the shell, deveined
(halved lemons for garnish, optional)


Directions

In a slow cooker combine the water, Old Bay seasoning, salt, celery, onion, garlic and potatoes and cook on low heat until the potatoes are tender when pierced with a knife, 4-6 hours.

Add the corn and sausage to the crock pot and simmer until the corn is tender, 1-2 more hours.

Add the shrimp and simmer until opaque, 20 to 30 minutes more. Taste the broth and adjust the seasonings with salt and pepper, if necessary.

Serve immediately.


Notes

This made a massive amount of food! Our family of 3.5 hearty eaters got two full meals from it! Also, we have a pretty large crockpot, which could only hold 4 quarts of water. So, following each step I have to remove a few cups of water to fit more food in the pot, and it all worked out deliciously fine. The pic may make the meal appear a bit bland, but after swimming in an Old Bay broth for two hours (there is no substitute for this Eastern Shore girl!), all the contents were very flavorful (and cooked just right using the low end of all the time estimates provided). Happy Eats!


Recipe found at cdkitchen.

Chicken Paprikash

Ingredients:

• 2 - 2.5 lbs of meaty chicken pieces (breasts, thighs, drumsticks)
• 1 Tbsp cooking oil
• Salt & Pepper
• 1 large chopped onion (1 cup)
• 3-4 tsp Paprika
• 3/4 cup chicken broth
• 1/4 cup dry white wine (or white cooking wine)
• 8 ounces sour cream
• 2 Tbsp all-purpose flour

Directions:

1. Skin chicken. Rinse chicken and pat dry. In a 12-inch skillet, cook chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Sprinkle with salt & pepper. Remove chicken from skillet and set aside.

2. Add onion and paprika to skillet; cook until onion is tender. Return chicken to skillet, turning pieces to coat with paprika mixture. Add broth and wine to skillet. Bring to boiling then reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Transfer chicken to a serving platter and keep warm.

3. For sauce, skim fat from pan juices. Measure 1 1/2 cups of juice, adding water if necessary. In a mixing bowl, stir together sour cream and flour; gradually stir into pan juices. Pour into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

4. Spoon some of the sauce over chicken. Serve with hot cooked noodles or rice.