By Jewel City Seafood
HQ 86 | SUMMER 2014
Jewel City Seafood, a staple of downtown Huntington, is the go-to for fresh, authentic seafood. Just in time for summer and perfect for gatherings is the restaurant’s Low Country Shrimp Boil. Low Country is the coastal region of South Carolina and Georgia, and is very rich in tidal flats and estuaries allowing for a vibrant seafood industry. The boils consist of all shellfish, corn, potatoes, peppers, onions, spices and more. The cuisine in Low Country is similar to that of New Orleans with a spicy African twist. The Low Country Boil is comparable to New England Clam Bake and Louisiana Crawfish Boil, all of which have the same items, such as shellfish, sausage, taters and corn. Jewel City Seafood’s Steamer Pots are fashioned after these three dishes.
Ingredients
4 qts. water
2 bottles beer*
2 lemons, quartered
2 onions, quartered
2 green peppers, quartered
2 oz. special seasoning (Jewel City uses Old Bay)
2 bay leaves
1 to 2 lbs. new potatoes, quartered
1 lb. Andouille or Kielbasa sausage cut in chunks
4 ears fresh corn on the cob
1 lb. Snow crab
1 lb. mussels*
1 lb. whole crawfish*
1 lb. fresh scallops*
1 ½ – 2 lbs. shrimp, head off, shells on
* Denotes optional ingredient
Directions 1. Combine first six ingredients. Cook at a rolling boil for 15 minutes. 2. Lower to medium boil and add sausage. Cook for 15-20 minutes. 3. Add potatoes, and cook another 15-20 minutes. 4. Add corn, and cook another 15-20 minutes. 5. Add frozen seafood, and cook for 5 minutes. 6. Bring back to a rolling boil, then add shrimp and any fresh shellfish. Cook 1-3 minutes. 7. Drain and serve.
Serves 4 to 6 people.
