A Lowcountry Boil is a classic Southern recipe famous along the South Carolina coast. This combination of shrimp, sausage, corn and potatoes is ideal for a backyard party with friends!
Course: Main Course
Cuisine: American, Southern
Keyword: boil, corn, lowcountry, sausage, shrimp
2Tbspwhole black peppercorns
1cupcrab and shrimp boil seasoningsee note
4poundssmall red potatoes~1½” in diameter (see note)
3poundssmoked sausagecut into ¾” pieces
2large yellow onionspeeled and quartered
10ears cornshucked and cut in half
4poundslarge31-35 count shrimp, unpeeled
cocktail saucefor dipping
Using a large stockpot, add 7-8 quarts of water. (See note.)
Add lemons, garlic, bay leaves, salt, peppercorns and shrimp boil seasoning. Cover and bring mixture to a rolling boil over medium-high heat.
Add potatoes; return mixture to a boil. Cover and cook for 5 minutes.
Add sausage and onions; return mixture to a boil. Cover and cook for 6-8 more minutes.
Add corn; return mixture to a boil. Cover and cook for 5-6 more minutes. At this point, test the potatoes to make sure they are fork tender.
Add shrimp, stir and cook for 1-2 minutes, or until shrimp have turned pink.
Carefully drain water using a large colander or use a hand-held strainer to transfer food onto a paper-lined table.
Serve with cocktail sauce for dipping.
This recipe makes enough to feed a crowd. I recommend using an outdoor rig with propane burner and 7-gallon stainless steel pot – similar to what you might see for frying a turkey. These are often sold as a kit, and I’ve found that they are readily available in most larger stores that sell grills. You could certainly make a smaller version of this recipe using a large stock pot indoors, but you will need to reduce the quantities in the recipe – I’d estimate start with about 20% of the ingredients listed.A number of companies make crab and shrimp boil seasoning. Old Bay is a classic for Low Country Boils, but Zatarain’s makes a tasty version that’ll lend a spicier Cajun flare to your boil.If your red potatoes are too large, just cut them in half or quarters before adding them to the pot.