So we are going to do something a little different, we are going to give everyone an idea of what is tradition here in the Low Country and what we did on our first Christmas Eve here. The Low Country Seafood Boil is a staple in this area of the Country and we made a run at it. It’s actually quite simple to make at home all you need is a large stock pot, large metal spoon approximately half a pot of water along with your ingredients. Old Bay, Salt, Pepper, McCormick Seafood Boil, Lemon, Minced Garlic, 12 Small Red Potatoes, 4 Ears Sweet Corn, 1 Pack Andouille Sausage, 1lb Brown Shrimp, 1lb Snow Crab Legs, 2 Small Lobster Tails. It’s such a simple recipe bringing the stock pot to a boil and adding the 2 McCormick boil pouches, 3 tablespoons salt and 1 pepper. After approximately 10 minutes of boiling add in 2 tablespoons of garlic, slice 1 lemon into quarters and add it as well along with 3 tablespoons of old bay. Let this boil around 10 minutes then add the potatoes. They cook faster if halved but whole is fine to. Slice the Andouille into pieces and pre cook on the stove while your waiting for the potatoes. After about 10 minutes of boiling add the corn and allow it to boil around 5 minutes. Add cooked Andouille and allow another 5 minutes of boiling. Then add the lobster and crab legs at the same time and allow another 8 minutes of boiling before lastly adding the shrimp and boiling another 5 minutes. Then spoon out into a large pan you can garnish with Parsley and Lemon as well or sprinkle more old bay on. This recipe is great for the summer or winter.