• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Seafood Recipes » Low Country Boil

    Low Country Boil

    Published: Aug 29, 2022 · Modified: Jan 22, 2023 · by Debra with Leave a Comment · 1437 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    A low country boil is a Carolina staple that's easy to make, and it's fun to customize the seasoning to your taste. It's a simple one pot meal that feeds a crowd in about 30 minutes.

    A low country boil spread out on newspaper and on plates, surrounded by a glass of rosé, a glass of beer, a beer can and a bottle of hot sauce.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    A low country boil is a must-do whenever my North and South Carolina family gathers at the beach. What could be better than throwing everything in a pot, seasoning it with some Old Bay and other accoutrements, and throwing it all on some newspaper spread out on the table for easy cleanup?

    But you don't have to be at the beach to make one. It tastes good everywhere! Whether you are making a low country boil for 2 or for 20, this recipe is here for you, with easily adjustable measurements.

    Jump to:
    • What is a low country boil?
    • Ingredients you'll need
    • Recommended tools and equipment
    • How to make a Low Country Boil
    • How to serve a low country boil
    • Tips for success
    • Low country boil recipe variations
    • How to store and reheat a low country boil
    • Can you freeze a low country boil?
    • More shrimp recipes
    • Recipe

    What is a low country boil?

    A low country boil is a Southern-style seafood boil with shrimp, sometimes crab, potatoes, sometimes sausage, corn on the cob and various herbs, spices and aromatics.

    It's named after the South Carolina lowcountry, which is on the southern coast and so-called because it sits closer to sea level than the rest of the state. The region and its cuisine are shaped by the traditions of the Gullah-Geechee people, descendants of enslaved people from West and Central Africa.

    Fresh corn, lemons, red potatoes, slices of kielbasa, garlic, salt, old bay, a can of beer and a bowl of shrimp.

    Ingredients you'll need

    This is how my family makes a low country boil. There are endless recipe variations, see tips below for some other seasoning ideas.

    • Shrimp in the shell: Use 21-30 sized shrimp, they're not too big and not too small so they'll cook quickly. You want the shell on so you can have the fun of peeling at the table.
    • Potatoes: Small new potatoes, red or yellow.
    • Kielbasa or other smoked sausage: Or you can leave this out if you prefer a pescatarian version.
    • Corn on the cob
    • Old Bay Seasoning: The one, the only.
    • Lemons
    • Garlic: I like to break the head apart, but leave the skin on the cloves. Then you can pick up a clove, squeeze it out of its skin and spread that melty garlic all over the potatoes.
    • Beer
    • Salt

    Recommended tools and equipment

    • Large stock pot: This is the MOST important piece of equipment needed to make a low country boil. You need a BIG stock pot, maybe two depending on how many people you are feeding.
    • Colander: To drain everything before serving.
    • Chef's knife and cutting board: To cut the lemons.

    How to make a Low Country Boil

    A knife on a cutting board with lemon wedges and pieces of corn on the cob.

    Step 1: Slice the lemons and corn

    Use a good chef's knife and slice the lemons into wedges. Shuck the corn and then break or slice each ear into two or three pieces.

    Step 2: Bring water with seasonings to a boil

    Fill a large stock pot with water, beer, old bay, lemon wedges and salt. Bring to a boil.

    Step 3: Add potatoes, sausage, and corn

    Add potatoes and cook for about 15 minutes. Add smoked sausage and corn and cook for another 10 minutes.

    Meanwhile, spread out newspaper on a big dining table.

    A strainer full of steaming shrimp, potatoes, and corn being lifted out of a pot of low country boil..

    Step 4: Add shrimp

    Finally, add the shrimp and cook for 2-3 minutes, just until they are cooked through and opaque. Don't overcook them!

    Step 5: Drain the low country boil and serve!

    Immediately drain the mixture in a colander and transfer to the newspaper. Serve with melted butter, hot sauce, cocktail sauce, or all three!

    alt=""

    How to serve a low country boil

    This is the fun part! A low country boil is traditionally served on newspaper that's been laid out over an outdoor table. (Or indoor if you prefer.) Once the liquid is drained off, dump everything in the middle of the table.

    You technically don't even need plates or forks. Just let everyone eat with their hands and dip everything into the bowls of melted butter. But of course, napkins are a must! For easy cleanup, leave all the shells and corn cobs on the table, then roll up the newspaper and take it to the trash!

    Tips for success

    • Shrimp cook FAST! They will cook in 2-3 minutes (unless you are using really big ones). Don't let them get rubbery by staying in the water too long!
    • Depending on how many people you are feeding, you may need to use two pots. Don't get yourself in an overflow situation.
    • This low country boil recipe serves 4, but I've measured these ingredients so that it's easy to scale the recipe up or down according to how many people you are cooking for.

    Low country boil recipe variations

    There are endless flavor variations for a low country boil. Try the flavors and combinations that you like based on what you have on hand.

    • I like to use a crisp, Mexican beer like Pacifico, but you could use an American pale ale, too!
    • Try swapping the beer for white wine.
    • You could add clam juice for even more seafood flavor.
    • Add onions or spicy peppers to the aromatics.
    • Don't like kielbasa? Try andouille.

    How to store and reheat a low country boil

    Discard the lemons, then store in an airtight container in the refrigerator for up to 3 days. I don't recommend reheating the shrimp. They will get overcooked and rubbery. Serve them chilled as peel and eat shrimp!

    To reheat the other ingredients, put them in the microwave, or in a covered skillet with a little water in the bottom of the pan to steam them.

    Can you freeze a low country boil?

    You can freeze your low country boil leftovers, but you'll need to separate the shrimp from the other ingredients and discard the lemons.

    To freeze, leave the shells on the shrimp and store them separately because you won't be reheating them. Keep all ingredients airtight containers or reusable silicone freezer bags. Thaw in the refrigerator before serving, serve the shrimp cold from the refrigerator and reheat the other ingredients as indicated above.

    More shrimp recipes

    • Summer Shrimp Scampi with Tomatoes, Corn, and Fresh Basil is a fun twist shrimp and grits, another classic southern recipe!
    • Cilantro Lime Shrimp with Tequila Butter: Because your dinner should have liquor in it!
    • Garlic Shrimp is a staple in any good tapas bar in Spain.

    Recipe

    A low country boil spread out on newspaper.

    Low Country Boil

    A low country boil is a Carolina staple that's easy to make, and it's fun to customize the seasoning to your taste. It's a simple one pot meal that feeds a crowd in about 30 minutes.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: southern food
    Diet: Gluten Free, Low Lactose
    Keyword: low country boil, shrimp boil
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 823kcal

    Equipment

    • large stock pot
    • colander
    • chef's knife

    Ingredients

    • 2 pounds shrimp 21-30 count with shell and tail on
    • 2 pounds potatoes small red, yellow or gold potatoes
    • 4 ears corn on the cob
    • 1.5 pounds kielbasa or other smoked sausage
    • 5 quarts water
    • 24 ounces beer from two cans or bottles
    • 1 head garlic broken apart with skins left on cloves
    • 2 lemons plus more for serving
    • 2 tablespoon Old Bay seasoning
    • kosher salt to taste it should taste like pasta water
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Slice the lemons into wedges. Shuck the corn and then break or slice each ear into two or three pieces.
    • Spread out newspaper on a big dining table.
    • Fill a large stock pot with water, beer, old bay, lemon wedges and salt. Bring to a boil.
    • Add potatoes and cook for about 15 minutes. Add smoked sausage and corn and cook for another 10 minutes.
    • Finally, add the shrimp and cook for 2-3 minutes, just until they are cooked through and opaque. Don't overcook them!
    • Immediately drain the mixture in a colander and transfer to the newspaper. Serve with melted butter, hot sauce, cocktail sauce, or all three!

    Notes

    • When salting your boiling liquid, add your seafood boil seasoning first, then salt it until it "tastes like the sea" as you would pasta water.
    • Shrimp cook FAST! They will cook in 2-3 minutes (unless you are using really big ones). Don't let them get rubbery by staying in the water too long!
    • Depending on how many people you are feeding, you may need to use two pots. Don't get yourself in an overflow situation.
    • This recipe serves 4, but I've measured these ingredients so that it's easy to scale the recipe up or down according to how many people you have.
    • Be sure to read the post above for some ideas for flavor variations and substitutions!
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 823kcal | Carbohydrates: 63g | Protein: 32g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 1578mg | Potassium: 1643mg | Fiber: 7g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 55mg | Calcium: 118mg | Iron: 6mg

    More Seafood Recipes

    • Cilantro Lime Shrimp with Tequila Butter
    • Salmon with White Wine Sauce, Peas and Radishes
    • Salmon with Tomatoes and Basil Yogurt Sauce
    • Summer Shrimp Scampi with Tomatoes, Corn, and Fresh Basil

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Ukranian Cabbage Rolls (Holubtsi)
    • Fresh Cranberry Relish
    • Tricolore Salad
    • Pomegranate & Red Wine Braised Short Ribs

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Basler Brunsli
    • Cranberry Pecan Dark Chocolate Bark
    • Dill Pickle Dip
    • Goat Cheese Mashed Potatoes

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog