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.
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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 this classic Southern recipe. 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.
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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.
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. You can learn more about how to choose shrimp at the grocery store in my garlic shrimp post.
- 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: Corn adds sweetness and a built-in side dish.
- Old Bay Seasoning: The one, the only.
- Lemons: The lemons will perfume the shrimp boil stock, adding light and bright flavor.
- 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: Use a lighter beer, anything from a lager to an amber. DON'T use brown ale or stout.
- Kosher salt
How to make a Low Country Boil
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.
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!
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.
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 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!
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.
FAQ
Plan on about ¼ pound of shrimp per person, so if you're making it for 4 people, you'll need 2 pounds of shrimp, if you're making a low country boil for 20 people, you'll need 5 pounds of shrimp.
Yes you can! This is a common addition or substitution. Crab claws or crab legs work best.
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!
Recipe
Low Country Boil
Equipment
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
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!
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