Real Recipes From Real Home Cooks ®

low country boil

(5 ratings)
Recipe by
Joni Ellsworth
Red Oak, TX

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 ratings)
yield 4 -6
prep time 20 Min
cook time 35 Min
method No-Cook or Other

Ingredients For low country boil

  • 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)

How To Make low country boil

  • 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.