Gogebic Country Boil
Prep time: 15 min | Cook time: 20 min | Total time: 35 min
Serves: Large group
This place-based, family meal submitted by Richard Low is the second runner-up in our 2016 member's recipe contest. Richard writes:
"Every year my family gathers up in the Northern Peninsula of Michigan at a set of cabins on Lake Gogebic. We fish, swim, play cards, go boating and enjoy the firework display... and I cook a variation of a Low Country Boil that I picked up during my time in South Carolina."
Richard's Upper Peninsula seafood boil includes wild Alaskan sablefish and spot shrimp. This is an easy way to cook for a large group, like Richard's family, who eats it off of packing paper on a picnic table.
- 1 can Old Bay Seasoning
- 8 lb red potatoes
- 5 pkg cooked Kielbasa sausage
- 12 ears of fresh corn
- 5-7 lb sablefish (black cod)
- 5-7 lb spot shrimp (prawns)
Peel and remove tails from shrimp. Slice sablefish fillets into 1-inch strips, leaving the skin on. Cut sausage into 1/2-inch pieces. Shuck corn and break in half.
Fill a very large pot 2/3 full of water (Richard uses a turkey deep fryer, which generally hold 30 quarts). Add entire can of Old Bay seasoning and bring water to boil. Add potatoes and sausage and cook for about 10 minutes.
Add corn and sablefish, cooking for an additional 5 minutes or until cooked.
Add shrimp once the sausage, corn, and sablefish are tender. Cook for about more 3-4 minutes, until shrimp are cooked (shrimp will turn opaque when done).
Drain and serve!