Lowcountry Boil

Posted: May 6

Time: 50 minutes

Yield: 10 servings

recipe image

A most satisfying meal after a day in the sun! Named for the shrimp for which the Lowcountry is so famous, Lowcountry Boil is a savory dinner brimming with tasty traditions. The shrimp adds a note of sweetness to the salty meatiness of sausage and hearty potatoes. With the tang and heat of Cajun-style seasonings, this dish has all the warmth of a peaceful summer day in every bite. You can even eat Lowcountry boil with your hands, and you may be so impatient to try it you’ll do just that!


• 1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning • 4 pounds medium potatoes, peeled and chopped • 2 medium sweet onions, peeled and quartered • 2 1/2 pounds smoked pork sausage links, cured and sliced • 8 ears of corn, shucked and cut into thirds • 4 pounds medium shrimp, shelled and deveined


Step 1

Fill a large 7-gallon stockpot halfway with water.

Step 2

Add the shrimp and crab boil seasoning and bring to a boil.

Step 3

Add the potatoes and cook for 5 minutes. Add the onions and sausage and continue to cook for about 15 minutes.

Step 4

Add the corn and cook until the potatoes are fully cooked, about 10 minutes.

Step 5

Add the shrimp and boil until they are pink and fully cooked through, about 2 minutes.

Step 6

Drain the liquid and serve hot on newspaper over an outdoor table or on a serving platter for the full Lowcountry Boil feel.

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