Thursday, January 29, 2015

Whole Sha-Bang Sauce - Low Country Boil/Frogmore Stew

Whole Sha-Bang Sauce

3TB minced garlic
1 stick butter

1TB Cajun seasoning
1 1/2-2 TB Grandma's Chili Powder
1-2 tsp cayenne powder (1-2 TB if you want it extra spicy)
1TB paprika
1TB sweet paprika
1tsp dried basil
1tsp dried oregano
1/8 cup garlic powder
1TB lemon pepper
1/4 cup Worcestershire Sauce
1/3 cup water

1/3 cup fresh squeezed lemon juice

In a small sauce pan, melt butter over low heat and add garlic.  Simmer on low until garlic is soft, about 15-20 minutes.  After garlic is soft, add all other ingredients except lemon juice and simmer on low until well incorporated.  Take off heat and add fresh squeezed lemon juice.

Toss your recipe for Low Country Boil or Frogmore Stew already cooked in the sauce and serve.    Make extra sauce to serve on the side.  Corn is super yummy with this sauce on top. 

My original recipe used 2lbs shrimp, 2lbs kilbasa, 12 mini ears of corn, 3lbs potatoes, and 3-4 whole crabs with legs.  This was boiled in stages with Zatarian's crab boil.