Low Country Boil

Joni Ellsworth


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.

★★★★★ 5 votes
20 Min
35 Min


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
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)


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

About Low Country Boil

Course/Dish: Other Main Dishes