Low Country Boil Recipe
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A Low Country Boil is a simple but oh so tasty meal that is perfect for serving at a large gathering or a small intimate affair.
Growing up in South Carolina we regularly enjoyed a Low Country Boil, the delicious combination of shrimp, corn on the cob, smoked sausage, and often new potatoes, all boiled together with a medley of tasty crab boil seasonings. It wasn’t until I grew up that I realized that it had a name, or a few names depending on where you are from, like Beaufort Stew, Frogmore Stew, or just simple Shrimp Boil just to name a few. Some variations only include the shrimp and corn, while most have the addition of smoked sausage, and others add new potatoes. Of course, we don’t discriminate. We like to add it all!
There have been countless occasions over the years where we’ve served or been served a Low Country Boil at a large gathering. Whether celebrating a wedding, tailgating, or a neighborhood get together a Low Country Boil has always been the quintessential meal for entertaining a crowd in the South. What little prep is needed can be done a day ahead and then boiled up in a relatively short period of time. Such an easy meal. Finish it up with a skillet Blueberry Cobbler for a casual yet elegant meal!
Low Country Boil Recipe Tips:
- The addition of potatoes does help extend the meal servings quite a bit, plus they really do soak up the seasonings. So delish!
- As far as the seasonings go, we’ve always used the little prepackaged Old Bay or Zatarain’s crab boil seasoning bags (little mesh pouches full of seasonings). Of course, you can always make your own seasoning packs if you’re in the mood.
- Once the Low Country Boil is done, drain and spread the goodness right down the middle of a table (clean and covered with newspaper or a plastic tablecloth) or transfer to large platters and/or bowls. We like to serve it with cocktail sauce and saltine crackers.
- We usually cook this in larger amounts outdoors using a gas cooker/fryer, which we just so happen to have on hand for frying up turkeys. The large colander basket that comes with most outdoor cooker large stock pots is handy dandy when draining a large amount.
- Leftovers (if there are any!) refrigerate well and can be enjoyed cold or reheated. You could also heat up some broth, cut up the leftovers and toss them in to make a hearty stew.
Low Country Boil Recipe
- 1 (3-ounce) package crab boil seasoning in a bag* (like Zatarain’s or Old Bay)
- 2 pounds new potatoes, cut in half
- 1 pound smoked sausage, cut into approx. 1-2 inch pieces
- 6 ears corn on the cob, shucked and cut into approx 2-inch pieces (frozen may be used)
- 1 pound uncooked large shrimp, unpeeled
- In a large stockpot, bring 7-8 quarts of water and the crab boil seasoning bag to a boil.
- Add potatoes and smoked sausage; bring back to a boil and cook for 10 minutes.
- Add corn, bring back to a boil; cook for an additional 10 minutes, until potatoes are fork tender.
- Add shrimp and cook for 2 minutes, until done. Remove from heat, drain.
- Serve with cocktail sauce or other favorite seafood condiments.
*If seasoning bags/pouches cannot be found use 1/3 cup of loose crab boil seasonings.
Ingredient amounts are not set in stone and can be approximated/adjusted to preference.