Low Country Boil Meatloaf and Loaded Potato Salad.

[kilo charlie]

Smoked Low Country Boil Meatloaf and Loaded Potato Salad.

Started with a pile of ingredients.

Chopped Shrimp, Crawfish Tails, Andouille Sausage, Lump Crab Meat, Shredded Shrimp and Fine Crab Meat.

All the things in the pool.

Added, Egg, Milk and Breadcrumbs as a binder.

Formed into a loaf pan and put into the freezer for 90 minutes.

All the ingredients for the Loaded Potato Salad.

All mixed together

Into the pellet smoker at 350F

50 minutes later its 160F IT

Plated

Close ups

 

[cpaysonc]

Cool take on a classic! Looks great!

 

[kilo charlie]

Cool take on a classic! Looks great!

Thank you!

 

[SmokinEdge]

Bet that was delicious. Nice work

 

[jcam222]

Man oh man I'll bet that's tasty! Really cool loaf idea

 

[kilo charlie]

Bet that was delicious. Nice work

Absolutely delicious! Perfect spice level for me. Thank you!

 

[kilo charlie]

Man oh man I'll bet that's tasty! Really cool loaf idea

Very tasty! Thank you!

 

[indaswamp]

Heck yeah! That looks really good! Great pics of the process...congrats on making the spinner!

 

[BrianGSDTexoma]

Oh Man that looks and sounds good!

 

[BugHunter]

Does look excellent

 

[kilo charlie]

Heck yeah! That looks really good! Great pics of the process...congrats on making the spinner!

Thank you!

 

[kilo charlie]

Oh Man that looks and sounds good!

Thank you!

 

[kilo charlie]

Does look excellent

Thank you!

 

[BugHunter]

Where'd you get the inspiration for that, or did you just have an epiphany after seeing a whole bunch of good stuff in the fridge n freezer?

 

[kilo charlie]

Where'd you get the inspiration for that, or did you just have an epiphany after seeing a whole bunch of good stuff in the fridge n freezer?

I'm kinda obsessed with the flavors of the shrimp and crawfish and sausage etc and have transformed it into many variations including tacos and pizza and skewers and burgers and  twice baked potatoes and even did an outlandish one for a Throwdown here.

I have recently started making meat loafs and thought why not try one with the LCB ingredients and it worked out pretty dang good!

 

[BugHunter]

I'm kinda obsessed with the flavors of the shrimp and crawfish and sausage etc and have transformed it into many variations including tacos and pizza and skewers and burgers and  twice baked potatoes and even did an outlandish one for a Throwdown here.

I have recently started making meat loafs and thought why not try one with the LCB ingredients and it worked out pretty dang good!

Ah,
Central PA native here and I don't ever recall hearing about a Low Country Boil before. My guess from the theme of ingredients is that it's not native to Iowa either, sounds more like New Orleans, etc. Been using Cooks Illustrated, America's Test Kitchen since the 90s (well, atk in the 2000s) and never heard of it. Just looked and they just did an article and recipe in June of 2025, no other mention of it. So, clearly a regional thing we'd never heard of here. They say it's traditional in SC, but who knows where it began. Gotta be one of those crawdad-crusher states started it.

 

[kilo charlie]

Ah,
Central PA native here and I don't ever recall hearing about a Low Country Boil before. My guess from the theme of ingredients is that it's not native to Iowa either, sounds more like New Orleans, etc. Been using Cooks Illustrated, America's Test Kitchen since the 90s (well, atk in the 2000s) and never heard of it. Just looked and they just did an article and recipe in June of 2025, no other mention of it. So, clearly a regional thing we'd never heard of here. They say it's traditional in SC, but who knows where it began. Gotta be one of those crawdad-crusher states started it.

The way I learned many years ago was it's made in a large pot outside such a a turkey fryer etc and you start by boiling potatoes since they take the longest then add in sausage, corn, whole crawfish and lastly shrimp since they only take about 3 min in boiling water. The water is heavily seasoned and you can throw in onions and garlic for flavor. Ive seen people add lemons and or oranges as well. The whole pot (minus the water) is then dumped on a lined table and people just grab what they wanted.

I started making smaller versions for myself on the kitchen stove in a large stock pot and using baby potatoes since they only need 15 min to cook. Its also the same amount of time an egg takes to hard boil so why not throw in a few of those too? Crab legs are a great option as well.

Its a great get your hands and face dirty meal since you're eating everything with your hands. I make a Cajun seasoned butter to pour over everything after I dump it out of the pot.

The whole concept goes by many names and I just use the one I learned in the beginning.

 

[BugHunter]

That's exactly the process they describe on Cooks Illustrated and ATK. They say it was also called a Frogmore Stew. Sorta resembles a Paella which I've had before, but that was served as a stew in a bowl. In my experience it was primarily seafoods.

That's cool you adapted it to a meatloaf and did the smoking. Ingenious. Always learning about new foods from afar.

Last year ATK sent me a test recipe (I've been a recipe tester there for some time) for "Stuffed Merlitons". I thought, huh? Never heard of em... Here it's a fruit that resembles a squash, about the size of an acorn squash, real dense, very hard to grow and grows only in the deep south. Our growing season is too short here. 140 days I think they say. Anyway, local Wegmans market ordered me a case and I set out to make these. WOW, no wonder we've never heard of these things, the southerner's gobble em all up before they can make it north! lol. I had never even seen them in a market before this. Chayote Squash is what they're called. Entire family loved these things. I'll be ordering another case or two this season as well. Another of those items that might be better leftover than the first time.

 

[Jim_C]

A creative meatloaf. A lot of seafood flavors. Looks great, and I bet the smoke to it a level higher. Nice work.

 

[Jim_C]

I had never even seen them in a market before this. Chayote Squash is what they're called. Entire family loved these things. I'll be ordering another case or two this season as well. Another of those items that might be better leftover than the first time.

Chayote are readily available here in the SF Bay Area. Pretty much all of the Chinese and Mexican markets have them, but the local Safeway also carries Chayote. They are not as cheap as they once were. Used to be .25 cents each. Now they're $1.50 each.

My mother-in-law lived in Watsonville, CA, on the coast, and she had a huge plant. It covered the entire side, and roof, of the shed. I'd go up there two or three times during the summer and fall to pick. She didn't have enough neighbors to give all that Chayote away.

We add Chayote to Chinese soups. It's hard to overcook them and they add a pleasant crunch. The flavor is fairly neutral. I've seen recipes in cookbooks for stuffing them, but have not tried it yet.