Low Country Boil

Joni Ellsworth

By
@AFoolsParadise

The Low Country Boil recipe has been rotating around the south for decades. There are many varieties of the boil, some even include crab claws and/or crawfish and oysters. This is our adaptation, and absolutely one of our favorite meals. Warning: this recipe is quite spicy (just they way we like it!) so if you don't care for the heat, change the shrimp/crab boil seasoning to the type in the removable mesh bag.


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

35 Min

Ingredients

3 oz
box of crab boil (for less spicy boil use the bag not the loose powder seasoning)
3 Tbsp
old bay seasoning
3 lb
small potatoes (new or red potatoes work best) scrubbed and unpeeled
4
ears of corn, shucked and cut into 3 inch pieces
2 lb
smoked sausage, cut into diagonal two inch pieces
2 lb
shrimp , preferably unpeeled (you can remove the shell if you prefer)
seafood or cocktail sauce (optional)

Directions Step-By-Step

1
In a large stockpot, bring a gallon of water to a boil.
2
Add shrimp/crab boil and Old Bay seasoning. Allow to simmer for 10 minutes.
3
Add potatoes, one at a time to keep the liquid boiling. Let simmer, uncovered for 10 minutes.
4
Add corn pieces, simmer uncovered for 5 minutes.
5
Add sausage and shrimp, allow to simmer uncovered for 3-5 minutes. Do not overcook the shrimp.
6
Transfer to a large platter and serve with cocktail or seafood sauce.

About this Recipe

Course/Dish: Other Main Dishes