Are you looking for a simple but tasty meal for your upcoming gathering? Look no further, because a low country boil is a perfect choice.
About This Recipe
A low country boil is a delicious mixture of smoked sausage, shrimp, potatoes, and corn on the cob.
You may find variations of this meal. For example, some only include corn and shrimp, while others don’t want to add potatoes. You can prepare the recipe however you please; there are no strict rules.
This meal has always been a great option for entertaining a small or large crowd in the South.
If you want to try something traditional from the South, this is it. It is easy to prep, and both you and your guests will enjoy the incredible taste.
Frequently Asked Questions
What is the secret to a great low country boil?
It is helpful to set timers. Since all is made in one pot and different things cook at different times, it may be useful to alleviate the stress if your timer is set.
Where does this dish come from?
Gerhard Spieler, a famous historian from South Carolina, created a meal with shrimps and other ingredients he had around. Thus, the low country boil was born.
What do you need to cook it yourself?
To cook low country boil, you will need large pots, shrimp or crawfish, meat (smoked sausage), vegetables (fresh corn, red potatoes, onions), seasoning (crab boil or shrimp boil), and lemons (to squeeze into the boil itself).
What’s low country boil’s nutrition facts?
From a nutritional perspective, there are 607 calories per serving of low country boil, 29g total fat (9.6 saturated fat), and 39g protein.
- ½ Louisiana-style shrimp and crab boil seasonings
- 4 pounds red potatoes
- 3 sweet onions
- 2-3 fresh bay leaves
- 3 garlic bulbs
- 3 lemons
- 2 ½ pounds smoked pork sausages
- 8 ears of corn
- 4 pounds shrimp (medium size)
- ½ butter
- 1 hot sauce
- Bring a large stockpot of 6 quarts of water.
- Add the crab boil into the pot. Add bay leaves, potatoes, garlic, sausage, and 1 ½ lemon.
- Simmer for 10-15 minutes, until the potatoes are soft. Add the corn and cook for 10 minutes more.
- Add the shrimp to the hot sauce.
- Strain the liquid out of the stockpot, but keep ½ cup for the dipping sauce.
- Melt the butter, add the hot sauce, and the juice from the other lemons. Mix well and serve with cocktail sauce.
Ready to get cooking?