The Best Low Country Boil

by | Oct 11, 2018 | Recipe, Tips & Recipes

The Best Low Country Boil

Okay, we’re just going to say it. If you haven’t had a low country boil, you aren’t living. There’s something about eating food with your hands that’s been dumped onto a newspaper-covered table that makes you feel alive.

Let’s have a quick history lesson, shall we? Back in the day, this seafood-laden feast was called “Frogmore Stew,” referencing a small area of South Carolina. But, don’t worry, no frogs here… yet. There’s a lot of debate on the origin of this dish, but most agree that it came from local shrimpers who were making best of what they had to put in a stew for their crew. (Say that five times fast). Similar to a Louisiana-style crawfish boil, this is a blessed mix of boiled shrimp, potatoes, corn, onions and spicy andouille sausage.

The secret ingredient to our low country boil is our Bayou Bay Crab Boil — it’s laced with just enough cayenne to get approval from Forrest Gump and Bubba himself. (RIP)

Grab a jar here and let’s get cooking.

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Low Country Boil

  • Author: Alex Palmerton
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x
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Description

One of our favorite seafood recipes. This Low Country Boil recipe is one of our favorite ways to feed a crowd.

Scale

Ingredients

  • 1 lemon, quartered
  • 2 pounds small potatoes
  • 1 pound smoked sausage, cut into 2 in. pieces
  • 1 sweet onion, peeled and quartered
  • 4 ears of corn, shucked and halved
  • 2 pounds of large fresh shrimp, peeled
  • ½ c. of The Spice Guy Bayou Bay Crab Boil blend
  • Optional: cocktail sauce, extra lemon and melted butter

Instructions

  • Fill large stock pot with 4-6 quarts of water. Add lemon and Bayou Crab Boil blend and bring to a boil.
  • Add potatoes, return to boil and cook for 5 minutes.
  • Add sausage and onions, return to boil and cook 5 more minutes.
  • Add corn, return to boil and cook until potatoes and corn are cooked.
  • Add shrimp and cook, stirring gently until shrimp turn pink. (About 3 more minutes)
  • Drain in colander and serve on newspaper with optional sauces — cocktail, melted butter and lemon wedges.

Notes

  • This recipe is traditionally dumped and served on newspaper and eaten with your hands. Although it’s highly recommended, if you can’t handle it, you can skip it.

Keywords: low country boil, shrimp, seafood recipes, seafood, shrimp recipes, bayou crab boil