Low Country Boil

• 2 quarts water
• 1 bottle (12 ounces) beer
• 2 tablespoons seafood seasoning
• 1-1/2 teaspoons salt
• 4 medium red potatoes, cut into wedges
• 1 medium sweet onion, cut into wedges
• 4 medium ears sweet corn, cut in half
• 1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
• 3 tablespoons olive oil
• 6 large garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1 pound uncooked large shrimp, deveined
• 1 pound uncooked snow crab legs
• Optional condiments: seafood cocktail sauce, lemon wedges and melted butter

1. In a stockpot, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer 10-12 minutes longer or until potatoes and corn are tender.
2. Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
3. Stir the shrimp, crab legs and garlic mixture into the stockpot; cook for 4-6 minutes or until shrimp and crab turn pink. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

water, beer, seafood seasoning, salt, red potatoes, sweet onion, ears sweet corn, kielbasa, olive oil, garlic, ground cumin, fresh cilantro, paprika, pepper, shrimp, snow crab, cocktail sauce

Taken from www.tasteofhome.com/recipes/low-country-boil/ (may not work)