It's so easy to host a low country shrimp boil with this tasty shrimp and sausage recipe. Corn and potatoes round out this incredibly flavorful Southern-style low country boil recipe that's perfect for entertaining.
What is a Low Country Boil?
Over the weekend, we had some neighbors over for a low country boil. For those down south, I am sure you are very familiar with this. If you live in NJ, you might not have heard of it before.
I first saw a low country boil on my friend Aggie's blog, Aggie's kitchen, and have wanted to make it ever since. A low country boil is a shrimp and sausage recipe along with potatoes and corn, all cooked in a big pot and spiced with some Old Bay seasoning.
After everything was cooked, it all went in a big disposable pan for serving, making for easy clean-up. Some people even line an outside table with paper and serve it right on top. This recipe is really great for a crowd!
Ingredients Needed for Low Country Shrimp Boil
- Beer – I added a 12oz. bottle of beer and it really bumped up the flavor of everything in the pot.
- Old Bay Seasoning – This classic seasoning is a combination of salty and slightly spicy. It's a traditional choice for shrimp and sausage recipes.
- Sausage – I used a combination of smoked turkey kielbasa, brats and spicy chorizio. They add so much flavor to the cooking water.
- Potatoes – Smaller potatoes work better. I used a combination of red, purple and yellow potatoes.
- Corn – Using little ears of corn is a fun way to add a veggie without having to cook in a seperate pot. I love that the corn cooks right along with the rest of the ingredients.
- Shrimp – Shrimp is the star of the show so you want a lot of good quality shrimp. I used large frozen shrimp, half with the shell off and half with the shell on. The shell on gives the shrimp good flavor but some people prefer shelled as they don't want to do the work. Make sure to defrost the shrimp under running cold water if using frozen ones.
Best Cooking Tips for this Shrimp and Sausage Recipe
- Use the largest stock pot you have or divide the ingredients between two pots. I use a big aluminum pot (above) that I bought for this recipe and when I make chili for a crowd.
- Cut larger corn into smaller pieces.
- Devein the shrimp and peel if desired.
- Cut sausage into large chunks.
- Cover the table with lots of newspaper so you can just roll it up and toss everything in the trash as the end of the meal.
- Provide melted salted butter or cocktail sauce for dipping.
- Add other kinds of shelfish to the pot.
- Use timers! Everything cooks in the same pot but needs to be added at different times. Use a timer to keep yourself on track.
- Serve with lots of paper towels!
Condiments to Serve with Low Country Boil
I can't make this shrimp and sausage recipe without serving some condiments on the side. I love a good cocktail sauce but my family prefers tartar sauce so I serve this dish with both. Melted butter is another favorite to serve on the side but of course this will add some extra calories to the dish.
Don't forget some cut lemons as they will add lots of flavor to the shrimp.
You can also sprinkle some extra Old Bay seasoning or chopped herbs over your low country boil before serving.
Salads to Serve with this Shrimp Boil
This is a full meal, but I like to serve a simple salad on the side. Here are some of my favorites:
- Blue Cheese Tomatoes with Microgreens
- Beet and Goat Cheese Salad with Toasted Walnuts
- Blueberry Caprese Salad
- Strawberry Avocado Salad with Fresh Mozzarella
- Paleo Broccoli Salad via Bloghettti
More Shrimp Recipes
- Greek Shrimp Skewers
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette
- Japanese Noodle Bowls with Shrimp
- Greek Shrimp with Tzatziki Sauce Recipe from FoodFanatic
The best thing about a low country shrimp boil is that they are fun. Relax and have a good time because this is good eating.
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Low Country Boil Recipe
- 12 ounces beer
- ¼ cup Old Bay seasoning
- ¼ lb assorted sausage per person cut into 1 inch pieces ( I used ½ Italian sausage and ½ smoked sausage)
- 3 small potatoes per person I used red and white
- 1 ear of corn per person cut in half
- ¼ to ½ lb shrimp per person I used frozen shell on
- lemons tartar sauce and cocktail sauce for serving
- Fill a very large pot halfway with water, beer and the Old Bay seasoning. Bring liquid to a boil.
- Add sausage and cook for 20 minutes on medium high heat.
- Add potatoes and cook for another 10 minutes.
- Add corn and cook for 8 more minutes.
- Finally add shrimp and cook for 3 to 5 minutes or until shrimp turn pink.
- Serve with lemons and cocktail and tartar sauce.
- This can be divided into more than one pot if your pot is not big enough.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
First Published August 2009 ; Updated September 2021