Low Country Boil Twice Smoked Potatoes
The most basic Low Country Boil is Potatoes, Corn, Shrimp and Sausage ... so why not change things up a bit?
I started off by firing up the Pit Boss KC Combo to 400F and then grabbed a couple large Russet Potatoes. After washing them off, they were rubbed with a bit of Olive Oil and Kosher salt and went for about 1 hour in the smoker.
Meanwhile, I mixed up two batches of "Cajun" Seasoning that includes Smoked Paprika, Cayenne Pepper, dried Parsley, Kosher Salt, Black Pepper and granulated Garlic.
The first, and larger batch in the photo above was mixed with a stick of unsalted room temperature butter. The second smaller batch was mixed with a cup of sour cream.
After that, I sliced up some Chicken Andouille Sausage and added that to a foil covered 1/4 sheet pan. I added 1/2 cup of canned corn and a dozen shrimp. Small amounts of the seasoned butter were added to the top.
With the Potatoes on their last 15 minutes, the sheet pan was added to the smoker.
Once done, everything is pulled off together and the shrimp, sausage and corn rest while the potatoes are transformed. This step happens fast and no photos were taken.
The tops of the potatoes were sliced off and the insides scooped out into a bowl, leaving about 1/4 around the edges.
To the potato bowl I added a few spoonfuls of the seasoned sour cream and made mashed potatoes. To that, I chopped up a few slices of the sausage, a few chopped up shrimp, a few spoonfuls of the corn and some shredded Colby Jack cheese. That was all mixed together and then spooned back into the potato shells.
The potatoes were then put in a sheet pan and back into the smoker for another 10 to 15 minutes until its all heated through and the cheese has melted.
A close up as they're finished!
A bit of fresh Parsley to top it off and it's time to eat!
Plated
Thank you in advance for looking!
The most basic Low Country Boil is Potatoes, Corn, Shrimp and Sausage ... so why not change things up a bit?
I started off by firing up the Pit Boss KC Combo to 400F and then grabbed a couple large Russet Potatoes. After washing them off, they were rubbed with a bit of Olive Oil and Kosher salt and went for about 1 hour in the smoker.
Meanwhile, I mixed up two batches of "Cajun" Seasoning that includes Smoked Paprika, Cayenne Pepper, dried Parsley, Kosher Salt, Black Pepper and granulated Garlic.
The first, and larger batch in the photo above was mixed with a stick of unsalted room temperature butter. The second smaller batch was mixed with a cup of sour cream.
After that, I sliced up some Chicken Andouille Sausage and added that to a foil covered 1/4 sheet pan. I added 1/2 cup of canned corn and a dozen shrimp. Small amounts of the seasoned butter were added to the top.
With the Potatoes on their last 15 minutes, the sheet pan was added to the smoker.
Once done, everything is pulled off together and the shrimp, sausage and corn rest while the potatoes are transformed. This step happens fast and no photos were taken.
The tops of the potatoes were sliced off and the insides scooped out into a bowl, leaving about 1/4 around the edges.
To the potato bowl I added a few spoonfuls of the seasoned sour cream and made mashed potatoes. To that, I chopped up a few slices of the sausage, a few chopped up shrimp, a few spoonfuls of the corn and some shredded Colby Jack cheese. That was all mixed together and then spooned back into the potato shells.
The potatoes were then put in a sheet pan and back into the smoker for another 10 to 15 minutes until its all heated through and the cheese has melted.
A close up as they're finished!
A bit of fresh Parsley to top it off and it's time to eat!
Plated
Thank you in advance for looking!
