Texas Pete® Spicy Low Country Boil


    • 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 and pepper to taste
    • Tye Dye Coleslaw, see recipe

    Country Bread with CHA! Butter

    • 2 large loaves Country Bread, sliced 1 inch thick (about 20 slices)
    • 2 sticks Butter, salted, whipped
    • 2 Tbsp. CHA! by Texas Pete®
    • Salt and pepper to taste


    YIELD: 20 servings
    PORTION (Serving Size):

    1. The Tye Die Coleslaw can be made one day ahead.  See recipe for Tie Die Coleslaw.
    2. Place a large soup pot on high heat and add the olive oil. Once heated, add the diced yellow onions and the diced red bell peppers. Cook for 2-3 minutes, stirring often.  Next, add the sliced garlic and cook for 1-2 more minutes.  Add the seafood stock, crab boil seasoning, potatoes and smoked country sausage at the same time and bring to a simmer.  Once the seafood broth has come to a boil, turn to low heat and simmer until the potatoes and sausage are fully cooked, approximately 20-30 minutes. 
    3. Once the potatoes and sausage are cooked, add the corn, Texas Pete® Original Hot Sauce, lemon juice and the shrimp and cook for approximately 7-10 minutes or until the shrimp are fully cooked.  Remove from heat and season with salt and pepper. 
    4. The Tye Die Coleslaw can be made one day ahead.  See recipe for Tie Die Coleslaw.
    5. Slice the country bread into 1 inch thick slices and place them on a parchment-lined sheet tray.
    6. Mix the whipped butter with the CHA! by Texas Pete® and season with a pinch of salt and pepper. 
    7. Smear the spicy butter on the sliced bread and place under the broiler in the oven until golden brown and toasted.
    8. Carefully ladle the low country boil into soup bowls or cast iron skillets and serve with the spicy toasted country bread and some Coleslaw. 

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