In the Kitchen: Making a delicious Southern dish

TALLAHASSEE, Fla. (WCTV) -Keiser University’s Chef James Taylor joined our Brianna Shaw and Rob Nucatola in the studio to showcase a fantastic Southern Dish.

Chef Taylor’s class is working on different regional American dishes, and this week’s showcase dish is a ‘Carolina Low-Country Shrimp Boil’. We have the recipe below so you can make it at home.

Ingredients:

• 4 cups - Tomato Juice
• 4 - Bay Leaves
• 2 - Lemons, Halved and Sliced
• 1 - Orange, Halved and Sliced
• 3/4 cup - Old Bay Seasoning
• 1/4 cup - Sea Salt, Fine
• 2 lbs- Fingerling Potatoes, halved lengthwise
• 6 ears - Corn, shucked & cut into 2″ pieces
• 1 lb - Andouille Smoked Sausage
• 4 lbs- Shrimp, Head-on, Medium size
• 4 Tbsp - Parsley, flat-leaf, chopped

Directions:

1. In a large stock pot, combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 1.5 gallons of water; bring to a boil. Cook until potatoes are tender, 5-7 minutes.
2. Add corn, sausage, and parsley. Cook until corn is tender, 4-6 minutes. Reduce heat to a simmer, then add shrimp and cook until bright pink, 3-5 minutes.
3. When the shrimp are done, carefully strain the pot and transfer the contents to a newspaper-lined table or a large serving platter. Garnish with additional Old Bay Seasoning to serve.

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