Texas Pete® Spicy Low Country Boil
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Cooking tools:
- Cast iron skillet
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Ladle
- Baking sheet
- Parchment paper
- Oven
- Soup bowl
- Spatula
- Measuring spoon
Ingredients
- 1/4 C Olive oil
- 2 Yellow onions, extra large diced
- 4 Red bell peppers, extra large diced
- 30 cloves Garlic, large cloves sliced into thick rings
- 64 oz. Seafood stock
- 2 Tbsp Old Bay®, dry seasoning
- 8 large Red bliss potatoes, quartered
- 2 lbs. Smoked country sausage, cut into 1 inch thick rings
- 2 C Corn kernels, frozen
- 1 C Texas Pete® Original Hot Sauce
- 2 Lemons, juice fresh squeezed
- 2 lbs. Shrimp, peeled, deveined, kept whole, (16-20 size)
- Salt
- pepper
- Tye Dye Coleslaw, see recipe
- 2 large loaves Country Bread, sliced 1 inch thick (about 20 slices)
- 2 sticks Butter, salted, whipped
- 2 Tbsp. CHA! by Texas Pete®
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