Sunday, July 5, 2009

A Low Country Boil...

My family can't have a group gathering on holidays, birthdays or vacations without throwing together a Low Country Boil. It always serves a lot of people and it has something for everyone. We all love it and I've been known to down size it so that it will serve just two or three on a weeknight.

What is known as the lowcountry region stretches from the coastal plains of the Carolinas to the Georgia border. Being a location heavy of seafood, produce, grits and rice the people were, and still are, known for their combinations of local shrimp, crabs, oysters and fish cooked together with what is plentiful at the time.

This low country boil is a combination of shrimp, smoked sausage, corn, potatoes, onions and if available crabs. Great to take to the beach and really easy to create for a crowd. Lowcountry boil can be served on newspaper for easy clean up. The only rule of thumb here is the bigger the crowd, the bigger the pot. It doesn't have a exact measurement of anything since it is based on whatever you have or want so this is as close to what my family throws together and it is a solid hit everytime.

Our Lowcountry Boil

Note: Items are layered in pot and not stirred throughout. Put lid on pot as the steam rising from the bottom of pot is steaming all the flavors together and cooking them as the are added.
4 pounds small red potatoes washed but left whole
6 or 8 whole medium Vidalia or Sweet onions peeled but left whole
6 quarts water
1 small bag of crab boil seasoning optional but better with it.
4 tablespoons Old Bay seasoning (double if no crab boil)
3 pounds kielbasa or smoked link sausage, cut into 6 inch pieces
6 ears of corn, halved
5 pounds large fresh shrimp, (peeled and deveined optional)we cook ours with the peel on for added flavor.
Melted Butter and Cocktail sauce on the side.

Add potatoes and onions to large tall pot, then add 6 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn on top of the potatos and onions, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; If adding crabs add now for 10 minutes then add the shrimp and cook 3 to 4 minutes or until shrimp turn pink. Drain and dump the pot out onto the middle of a paper covered table or into a few large bowls and serve with bowls of cocktail sauce an bowls of melted butter.

Open a cold beer or pour a glass of sweet tea and dig into the pile. You eat it all with your hands and laugh and enjoy!


  1. I have had this before and it is so great! Makes me hungry.

  2. Ummm... okay. Will you come cook for me?