Best Low Country Boil Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
397 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Best Low Country Boil Recipe
Description
This recipe begins by boiling water seasoned with Old Bay, quartered lemons, smashed garlic, potatoes, and onions. After the potatoes soften, corn and sausage are added, followed shortly by shrimp which cooks quickly until pink and opaque. Once cooked, the ingredients are drained and arranged on a platter or traditional newspaper setup, turning off heat and reserving some broth for serving if desired.
The technique layers ingredients by cooking time to ensure all components are cooked properly without overcooking shrimp. The Old Bay seasoning infuses the broth and food with a familiar, bold crab boil flavor. The lemon adds acidity and brightness while the butter and parsley provide finishing richness and color.
According to notes, cutting larger potatoes into smaller pieces helps them cook in line with other ingredients. Shrimp should be added last since it cooks quickly, preventing overcooking and rubbery texture. The dish is meant to be eaten communally, often spread over newspaper for casual serving.
Ingredients
- 1/2 cup Old Bay seasoning (or seafood boil seasoning)
- 2-3 lemon quartered, plural
- 1 lb baby potato
- 1 yellow onion cut into 1-inch chunks, large
- 6 cloves garlic (smashed)
- 1 lb smoked sausage (cut into 1/4-inch pieces)
- 4 corn husked and cut into pieces, ears
- 2 lb Shrimp frozen or thawed, large
Optional for Serving
- butter
- parsley chopped
Instructions
- Fill a large pot with about 4 quarts of water. Add old bay seasoning, quartered lemons, smashed garlic, potatoes, and onions. Then bring to a boil.
- Boil for about 10 minutes or until potatoes are just beginning to become tender.
- Add the corn and sausage. Cook for 4-5 more minutes.
- Add the shrimp and cook for about 2 minutes until the shrimp becomes pink and opaque.
- Turn off the heat and reserve 1 cup of the broth.
- Drain the liquid, and transfer the shrimp and vegetables to a platter or dump onto newspaper.
- Serve with reserved broth, optional melted butter, and chopped parsly.
Notes
- Cut large potatoes into smaller pieces to ensure even and timely cooking.
- Add shrimp last to avoid overcooking as they only need 1-2 minutes to become opaque.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 326mg | 109% |
| Sodium | 1375mg | 57% |
| Potassium | 654mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 35mg | 39% |
| Calcium | 233mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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