Low Country Trout Boil

[Tom Linderholm]

I saw Deitz talking about a fish boil recipe. I had a pretty good one so I thought I would throw it up.

Here Goes:

Low Country Boil

½ lb. sausage (andouille or similar) per person

3/4 lb. Of 1" cubed Lake Trout per person

2 ears of fresh sweet corn per person

2 yellow #2 onions per person

2 potatoes (Yukon or red) per person

½ stick butter per person

Zatarain’s Crab/Shrimp Boil Seasoning

2 oz. cayenne pepper

2 lemons per pot

aluminum turkey pans

butter

salt/pepper

freezer paper

salt/pepper

rolls of paper towels

new landing net (for removing food from pots)

mini paddle (for stirring pots)

2 - 60 (1-120) quart kettles

propane burners

2-60 qt. pots ½ full of water. Bring water to a boil. Add 2 lemons per pot. Add ½ package of Zatarain’s seasoning and 1 oz. cayenne per pot. Divided potatoes, spear to avoid explosion, add to pots, 10 minutes later add skinned, whole onions, 10 min. later add corn (break each ear in half), (check potatoes at this time, if too done, turn down heat) – 10 min. later and add sausage (broken into 2” pieces), 4-5 minutes later add Trout, 1 minute later turn off heat, 2 minutes later remove all food from water with new, clean landing net. Place food in turkey pans.

Tables should be covered with freezer wrap. Place pans on tables.

Put sticks of butter, salt and pepper on tables. EAT! No plates, no silverware. Rolls of paper towels on tables. BEER! (Corona is good)

This is a fun deal for a large group. I owe thanks to a co worker for the recipe.

ENJOY!

[Quickstrike]

sounds fun and delicious!

[Paul Waldowski]

Cheffrey,

I have done something very similar to that for years. I did it for a couple of the L.E.T.S events. I used shrimp instead of trout and also used a new laundry tub to pour everything into after it was drained. It was ALWAYS a huge hit.

[Havin' Fun]

I had it twice Paul. OUTSTANDING!!!

[Tom Linderholm]

Either way Paul I really can't see how you can go wrong with a fish boil. Next time you have one let me know and I will bring some LS Laker meat.

[troutchaser]

When you cube the trout how do you keep it from falling apart when you handle it after it is cooked? Do you just fillet the trout and leave the skin on, or can it take being moved from pot to net to table without falling apart? This sounds like an awesome recipe, and I can't wait to try it on everyone at our first big summer bash.

Thanks

[Tom Linderholm]

Skin off, last thing you want to do is chew on a piece of skin. As long as the trout doesn't get severely overcooked it will hold pretty good form. We have done som Boulliabase at the restaurant and it has always held together for us. Be careful on the spice last time we did this one of the gals that was with was just tossing the cayenne in. Whoo Hoo that cleared the head out.

[troutchaser]

Thanks for the info. We are having a get together the 4th of July weekend and this will be on the menu.

[Havin' Fun]

In Door Co. most of the fish boils that are done professionally will cut the fish into sections, leaving the meat on the bone while cooking. This help the fish from falling apart. Oh, you can't forget the melted butter!!! Certainly one of my favorite meals. Tullibee or Whitefish are also used often. In fact fresh whitefish is used today because you can no longer commercially harvest lakers in lake Michigan.