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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Low Country Boil

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


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



  • 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


  • 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.


  • 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