Low Country Boil
¼ Cup Olive Oil
1 Pound Smoked Andouille Sausage (Sliced 2 Inches Thick)
1 Tablespoon Garlic (Chopped)
4 To 6 Cups Vegetable Or Seafood Stock
2 Bay Leaves
2 Sprigs Thyme
Old Bay Or Crab Seasoning (To Taste)
8 Pieces Corn On The Cob (Cut About 3 Inches Long)
1 Pound Fresh Shrimp (Frozen Will Suffice If Fresh Is Not Available)
1 Dozen Fresh Whole Blue Crabs (Sub Jumbo Lump Crab If Fresh Is Not Available)
1 Lemon (Halved)
1 Cup Pickled Okra, Split Lengthwise (Optional Garnish)
Bring a pot of water to a boil. Add potatoes, and cook until just about done. Drain and set aside to cool.
In a large, heavy-bottomed pot, heat oil to medium-high and brown the sausage. Add garlic and cook until aromatic, about 45 seconds. Add white wine, and cook for 2 to 3 minutes until the alcohol evaporates from the wine. Add stock, bay leaves, thyme, Old Bay, and corn, and simmer for 5 minutes.
Add shrimp and blue crabs-if using lump crabmeat, hold off on adding crab-and simmer an additional 5 to 10 minutes or until cooked through. Stir, taste the broth, and season with lemon juice and more Old Bay as desired.