Low Country Boil


August 26, 2017

Low Country Boil - the perfect outdoor one pot shared meal guests will love. Include plenty of warm melty real butter for dipping and dripping. Best served on newspaper covered picnic table (but you may serve it on a large baking sheet). Don't forget the napkins!
Watch Becky prepare it on Studio 5

  • Yields: 5-6 servings


2 pounds small new potatoes (10-12)

3 ears fresh corn

1 pound cooked smoked sausage

2 pounds large raw shrimp

1 gallon water

2-4 tablespoons Old Bay Seasoning, to taste*

3-4 lemons

1 small onion, optional

¼-¾ cup butter, melted

Snipped fresh parsley

Cocktail sauce (see recipe below)

Hot sauce


Clean potatoes, don’t peel; husk corn and remove silk, cut or break each cob into 2-3 pieces; thaw shrimp, if frozen, devein, rinse (shells may be removed, if desired); cut sausage into 1-inch pieces.

Place water in a large pot, add Old Bay (or crab/shrimp boil seasoning) to taste. Cut 1 lemon in quarters and drop in pot; peel onion, leave whole and add to the pot; add potatoes, bring to a boil, reduce heat and gently boil 10 minutes; add corn and sausage, gently boil 5 more minutes; add shrimp and simmer 5 minutes longer.

Drain. Traditionally drained Low Country boil is poured out on a picnic table covered with newspaper and eaten with the hands. May also place drained Low Country Boil on a large baking sheet in the center of the table. Drizzle with ¼-cup melted butter, sprinkle with additional Old Bay and snipped fresh parsley. Slice remaining lemons into wedges, squeeze some lemon over boil, place remaining slices on the boil for family and guests to use. Serve with crusty garlic bread and cocktail sauce and or hot sauce and plenty of melted butter.

Quick Cocktail Sauce:
1 cup ketchup
1 tablespoon Old Bay Seasoning, to taste
1 tablespoon prepared horseradish, to taste
1 tablespoon lemon juice
Combine all ingredients, taste and adjust seasoning. Refrigerate to blend flavors4-5.

What is Low Country Boil?
I love recipes that not only taste great, but have a story. Where or when “Low Country Boil” first got started is unknown. One story is a National Guard cook, while stationed at Beaufort South Carolina, threw together a one-pot stew to feed a lot of the hungry soldiers. Another story claims the recipe came from local shrimpers who used whatever they had on hand to make a quick meal. It’s the Southeastern equivalent to a New England Clambake. Most often credit for Low Country Boil goes to South Carolina and Georgia.

Other names for Low Country Boil include Frogmore Stew (no frogs… named after the town of Frogmore), Tidewater Boil, and Beaufort Boil

Classically this one-pot feast includes fresh corn on the cob, new potatoes, smoked sausage and the requisite shrimp. Some recipes include crawfish (not for me) and soft shell clams. Everything is boiled in one pot, perfectly seasoned and timed - so potatoes are tender and shrimp is not tough! Pretty simple, pretty fun, and pretty delicious.


0 Reviews


All fields are required to submit a review.