Low Country Boil

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My easy low country boil recipe will transport you to the Carolinas, without ever leaving the house! It includes classic Southern ingredients like Old Bay seasoning, plump shrimp, smoked sausage, potatoes and corn, all added to one big 'ol pot in stages. Everything cooks together in under 20 minutes, then the shrimp boil gets dumped out across a table covered with paper for a fast casual community dining experience!

Prep Time15

Cook Time20

Total Time35

Course: dinner, Main Course, Seafood

Cuisine: American, Southern

Servings: -12 servings

Calories: 593kcal

Author: Sommer Collier

Ingredients

16 cups water
3 pounds baby potatoes red skin is traditional
1 large onion peeled and cut into wedges
6-8 cloves garlic smashed
4 tablespoons Old Bay seasoning or your favorite Cajun seasoning
2 pounds kielbasa sausage cut into 1-2 inch segments
12 ounce lager beer optional!
6 corn cobs halved
2 pounds raw jumbo shrimp peeled
3 tablespoons fresh chopped parsley
Optional garnishes: crusty bread clarified butter, cocktail sauce , lemons, hot sauce

US Customary - Metric

Instructions

Set a large 12-quart pot over medium-high heat. (If you don't have a pot this size, set two 6 to 8-quart pots over medium-high heat, then add half the ingredients to each pot.)
Pour the water into the pot. Add the onion wedges and garlic cloves. If the potatoes are the size of the shrimp or smaller, place them in the pot whole. If they're larger than the shrimp, cut them in half before adding to the pot.
Next add the Old Bay seasoning, kielbasa sausage links, and beer.
Bring to a boil. Once boiling, allow the mixture to cook for 10-12 minutes.
Check a potato by inserting a fork in the center. If it's almost fork-tender, it's time to add the corn. Gently lower the corn cob halves into the liquid. Stir and continue to boil another 5 minutes.
Finally add the shrimp. Stir well and cook for 2-3 minutes, then turn off the heat and stir in the parsley.
When ready to serve, carefully pour the entire contents of the pot into a large colander to drain off the liquid. Then dump the colander out onto a paper lined table Alternately, you can use a large sieve or skimmer to remove all of the contents of the pot from the cooking liquid and place on the table.
Serve as-is, or garnish with extra Old Bay, lemon wedges, crusty bread, clarified butter, hot sauce, and/or cocktail sauce.

Video

Notes

Leftovers can be stored in airtight containers in the fridge for up to 3 days. I don't recommend freezing, as the shrimp can become rubbery and the potatoes grainy.

You can reheat the shrimp boil on low to medium heat on the stovetop or in a covered dish in the oven at 300°F with a splash of water or broth until just warmed through (10-15 minutes). You can also microwave in short intervals, stirring between each. But keep an eye out and avoid overheating so the shrimp stays tender and doesn't get tough!

Nutrition