Low Country Boil with Egg

TWO DAYS PRIOR TO SERVICE:

1. Place sausage, potatoes, and corn in the cooler to completely thaw.

Hold at 41°F or below.

2. Make Blackening Spice Blend.
3. Store Blackening Spice Blend, wrapped, labeled, and dated in dry storage.

Blackening Spice Blend can be made in bulk, stored in dry storage, and used as needed.

ONE DAY PRIOR TO SERVICE:

1. Make Cheddar Bay Drop Biscuits. Hold in dry storage, loosely covered, labeled, and dated.
2. Place the sausage, corn, and potatoes in a large mixing bowl.
3. In a separate mixing bowl, place drained hardboiled eggs.
4. Season both bowls with Blackening Spice Blend. Gently mix to distribute seasoning, coating all ingredients.
5. Place 1 sausage, 1 corn, 1 egg, and 4 potatoes in perforated steamer bags.
6. Seal bags and store, on speed rack, labeled and dated, in the cooler, overnight.

Hold at 41°F or below.

DAY OF SERVICE SHRIMP:

1. Place shrimp in 2 or 4-inch perforated pans.

Take care not to overcrowd pans or shrimp will overcook.

2. Place perforated pans with shrimp on sheet pans and hold in the cooler until needed.

Hold at 41°F or below.

DAY OF SERVICE LOW COUNTRY BOIL:

1. Bake drop biscuits at 225°F for 6 minutes. This step is important to ensure quality and texture.
2. Place low country boil bags in perforated pans and steam for 15-17 minutes.

Cook to 165°F or higher for 15 seconds.

3. Steam shrimp 4-5 minutes, stirring halfway through steaming.

Cook to 145°F or higher for 15 seconds.

Take care not to overcook shrimp or it will be rubbery.

4. Remove the shrimp from the steamer and sprinkle with Blackening Spice Blend.

Shrimp must be batch cooked throughout service to maintain quality.

TO SERVE:

1. Line boats with foil sheet and place 1 sausage, 1 corn, 1 egg, 4 potatoes, and 4 shrimp (3.5 ounces) in each boat.
2. Hot hold, covered, for service.

Cook to 135°F or higher.

3. Serving is 1 sausage link, 1 cobette, 4 potatoes, 1 egg, and 4 shrimp served with 1 drop biscuit.