Paula's deliciously easy July 4th feast

Celebrate the USA with festive favorites from beloved Southern chef Paula Deen

- 

Southern Low Country Boil

Crab boil seasoning stirred into the cooking liquid is the secret ingredient in Paula’s spiced-right main

2 tsp. crab boil seasoning per quart of water, or to taste

12 red new potatoes, cut in half if large

6 (4") links smoked sausage, such as andouille

6 ears corn, shucked, cut in half or thirds

3 lbs. unpeeled fresh shrimp

Chopped fresh parsley (optional)

Warm crusty bread

• Fill large pot with enough water to cover corn, sausage, potatoes and shrimp (we suggest at least 6 qts. water). Add crab boil seasoning; over medium-high heat, bring cooking liquid to a boil.

• Add potatoes and smoked sausage; on medium heat, cook 20 min. Add corn and cook 10 min. Add fresh shrimp and cook for no more than 3 min. Drain. Transfer to serving platter. If desired, sprinkle with chopped fresh parsley. Serve with warm crusty bread on the side.

Servings: 12. Active time: 10 min. Total time: 45 min.

Cousin Johnnie's White Sangria

Orange liqueur and brandy add a citrusy kick to this summertime refresher

1 (750 ml.) btle. dry white wine, such as Pinot Grigio

¾ cup orange liqueur

¾ cup brandy

1 Tbs. sugar

¾ lb. unpeeled, pitted, sliced or cubed peaches (white or yellow; about 2 cups)

1 (1 liter) btle. ginger ale, chilled Straws (optional)

• In 2-qt. pitcher, combine white wine, orange liqueur, brandy and sugar; stir until sugar is dissolved. Add peaches; cover and chill 1 hr.