Hop to It: Lowcountry Boil Edition

Sometimes all it takes is one small change to breathe new life into a beloved dish. For my stovetop Lowcountry boil, that change was beer—specifically, a good hearty beer, rather than the chicken broth. The hoppy bitterness of the brew added a surprising depth to the broth made from the seared smoked sausage, onion and garlic.  It enhanced the spice of Old Bay and balanced the sweetness of the corn, potato and shrimp. It’s a simple swap, but one that brings big flavor. This feeds  around 4 people.

You will need:

Light olive oil

4 peeled garlic cloves ( I use more of course)

1 small sweet onion, quartered

4 links Kielbasa, cut in 1/3rds

1 lb P&D shrimp

2 ears of corn, each cut in half

4 cups new potatoes cut in half

1 cup beer

1 cup water

Old Bay

Butter

In a large stock, coat bottom with oil, add garlic cloves and onion, dust with a little Old Bay ( about a tsp).  Stir for a few minutes then add Kielbasa browning a bit on each side.  Add beer and scrape up any bits, stir well. Next add water and give it a good stir.  Simmer, covered on low for 30 minutes, then add potato’s and corn.  Place cover back on, and cook for another 10 minutes.  The potato’s should be easy to pierce with a fork.  Add shrimp, cover and cook for 3 minutes. Give it all a big stir and sprinkle with a generous helping of Old Bay.  We like a lot.    Spoon into large bowls and top with a pat of butter.