This one-pot dish is loaded with smoked sausage, plump shrimp, summer corn, and tender potatoes. Try it for your next get-together.
Originating in the beautiful South Carolina Low Country, this seafood dish is a combination of shrimp, sausage, corn, and potatoes. A seafood boil is also tied to Louisiana, often with more spice and crawfish, while the further east coast variety may tend to be a bit milder and involve more shrimp. I love a good Low Country Boil because it is so easy for a big crowd of people, and makes a great beach vacation dinner with a fresh catch right off the boat.
A spread of Low Country Boil is typically served right on top of a layer of the local newspaper with a side of cocktail sauce if you please. It is also great with a little melted butter and hot sauce.
Whatever sauce you choose, keep in mind that this recipe can be a bit messy — I stand by using newspaper to line the tables and for you to go with the freshest seafood option you can get.
Low Country Boil
ingredients:
- 1/2 cup shrimp and crab boil seasoning (such as Old Bay)
- 4 pounds medium red potatoes
- 2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
- 8 ears of corn, cut in half
- 4 pounds medium shrimp
instructions:
How to cook Low Country Boil
- Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
- Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve.
Low Country Boil is just the most classic family style meal. I would love to know anything special you add to your country boil. Let me know in the comments below!
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