The summer months are coming to a close and the crisp fall weather is on the horizon, but for our family, activities still pepper our calendars. Between birthdays, long holiday weekends and upcoming football rivalry weekends (Roll Tide!), we are always looking for great meals to feed a crowd, and this Low Country Shrimp Boil is just the thing.
If you are new to the Low Country Boil community, we welcome you to dive face first into a delicious Southern mix up! Corn-on-the-cob, shrimp (or crawfish), potatoes and kielbasa sausage – all slathered with pats of butter and doused in McCormick OLD BAY® Seasoning. It is so delicious you will certainly forget to take decent pictures throughout the process. It really doesn’t get much better than this, y’all!
My Low Country Boil recipe is easy, affordable and feeds so many people! All you do is time your ingredients, then dump the next one in right on top. The hardest thing about this recipe is not scalding your taste buds before it cools.
Tips on Serving a Low Country Boil
For a recipe as easy as this, the setup is just as simple. I’ve listed out a few helpful tips below, but I have faith you can make this easy-peasy without any help.
First, I would definitely recommend keeping this meal outside. It’s a little messy as you eat with your hands, but keeping it outdoors makes clean up a pinch! A tarp and newspaper are two excellent items to have on hand: layer the tarp on a long, fold-out table, then place newspaper on top. Place rolls of paper towels on the table for wiping hands – damp, paper towels are even more useful.
Project Stepmom Tip: Newspaper or butcher paper absorbs liquid as you dump the meal onto the table for serving, so this piece is key!
If you get rained out and need to serve indoors, extra-deep, disposable 9×13 inch aluminum pans will do just fine as serving dishes. This is not a fancy meal, so don’t stress the small stuff!
Second, get your ingredients all lined up in the order they are cooked. Your corn cobs and sausage should be cut accordingly, shrimp (or other creature) should be rinsed, lemons halved and potatoes should be scrubbed. If your gatherings get a little chaotic (yes, this house right here!), this will help tremendously.
Last but not least, make sure you have a pair of strong arms and water-proof pot holders to transfer the food onto whatever serving apparatus you may be using.
*Please be extremely careful when transferring the food from the boiling water to the table. Drain your boiler well! Be mindful of dripping, boiling water and little ones under your feet.*
My family and I have enjoyed this recipe for years! It is so easy to make and is always a crowd-pleaser. We hope you will enjoy this meal as much as we have.
If you have any suggestions or questions, drop me a line in the comments. Enjoy!
Low Country Seafood Boil
- 1 Box ZATARAIN'S® Crawfish, Shrimp and Crab Boil in a bag Use both bags!
- 2 Lemons Halved
- 2 Onions Halved
- 5 Pounds New Potatoes Whole
- 3 16 oz Pkg Kielbasa Sausage Cut into 1 inch pieces
- 8 Ears Corn Halved & Husked
- 5 Pounds Shrimp unpeeled!
- 1 Can Beer (optional)
- 1 Stick Butter
- McCormick OLD BAY® Seasoning
- Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning, lemons and onions and bring to a rolling boil.
- Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 -8 minutes.
- Add the corn, bring the water back to a boil and cook 5 minutes.
- Add sausage to the pot. Cook for 5 minutes, or until the potatoes are done.
- Turn off the heat. Add the shrimp, and cook until the shrimp turn pink, about 3 minutes. Be careful to not overcook the shrimp!
- Carefully drain the boiler or stockpot. Add several pats of butter and sprinkle with Old Bay. Serve on newspaper or a platter.
- Shrimp, Crab, Crawfish, Lobster can all be used in this recipe.
- If your shrimp is peeled before cooking, carefully monitor during cooking process so to not overcook.