Low Country Boil
User Reviews
5
Low Country Boil
Description
The recipe starts by seasoning quartered baby red potatoes with olive oil and Old Bay seasoning, then baking them at 425°F. Fresh or thawed frozen corn cobs are added alongside the potatoes and brushed with butter and more seasoning. After more baking, slices of cooked andouille or kielbasa sausage and jumbo raw shrimp are arranged around the vegetables. The shrimp are brushed with melted butter and additional Old Bay seasoning before the entire pan finishes roasting.
This process allows the potatoes to soften and caramelize, the corn to roast with a buttery seasoned coating, the sausage to warm through, and the shrimp to cook quickly while absorbing the surrounding flavors. The dish is garnished with sliced green onions for a fresh note.
Low Country Boil can be served as a casual family dinner or for gatherings, with the mix of smoky sausage, sweet corn, spiced shrimp, and tender potatoes forming a hearty plate. When fresh corn is not available, thawed frozen mini corn on the cob works as a substitute to maintain traditional flavors.
Ingredients
- 12 ounces baby red potatoes quartered (or halved if they’re very small potatoes
- 1 tablespoon Old Bay seasoning divided
- 2 tablespoons olive oil
- 7 ounces andouille sausage sliced into rounds, fully cooked or kielbasa sausage
- 3 corn on the cob cut in half, fresh or frozen, ears
- 1 lb. Shrimp peeled and deveined, raw, jumbo
- 2 tablespoons butter melted
- green onion for garnish, sliced
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil and spray with nonstick cooking spray.
- Place the potatoes in a large zip-top plastic bag or bowl.
- In a small bowl, whisk together 2 teaspoons of Old Bay seasoning and 2 tablespoons of olive oil.
- Pour the oil mixture over the potatoes. Gently toss to coat the potatoes. Spread the seasoned potatoes onto the prepared baking sheet.
- Bake for 10 minutes, stirring with a spatula halfway through.
- Remove the pan from the oven. Stir the potatoes again. Arrange the corn cobs in a single layer around the potatoes. Brush the corn with about 1 tablespoon of melted butter and season with a dusting of Old Bay.
- Return the pan to the oven and continue baking for another 10 minutes. Remove the pan from the oven. Stir the potatoes and corn.
- Arrange the sliced sausage and the shrimp around the potatoes and corn on the tray. Brush the shrimp with the remaining butter and sprinkle with Old Bay.
- Return the pan to the oven and continue baking for another 10 minutes, or until the potatoes are crispy and the shrimp is pink and opaque. Garnish with sliced green onions just before serving.
Notes
- If fresh corn is out of season, frozen mini corn on the cob can be thawed and used to maintain flavor and ease of preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 531kcal | 27% |
| Carbohydrates | 29.8g | 10% |
| Protein | 33.8g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 209mg | 70% |
| Sodium | 1110mg | 46% |
| Fiber | 4.4g | 18% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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