Low Country Boil Recipe

Prepare ingredients

Rinse shrimp and pat dry; leave shells on for more flavor (or remove if preferred). Scrub potatoes and cut into halves or quarters to produce uniform pieces. Cut corn into halves or thirds. Slice andouille sausage into 1/2" rounds. Mince garlic, chop parsley, and halve a lemon.

In a large stockpot (6–8 qt), bring 4 quarts of water to a rolling boil over high heat.

Add 3 tablespoons kosher salt, 4 tablespoons Old Bay (or Creole seasoning), 2 bay leaves, 1 teaspoon whole black peppercorns and the halved lemon (squeeze one half into the pot as you add it, then drop both halves in). Stir to dissolve and bloom the spices for 2 minutes.

Add the Yukon Gold potatoes to the pot. Return to a boil and cook until potatoes are almost tender, about 10–12 minutes depending on size. Test with a fork; it should pierce with slight resistance.

Add the corn and andouille sausage to the pot. Continue boiling 5–7 minutes, until corn is bright and tender and sausage is heated through.

Add the spiced shrimp to the pot during the last 2–3 minutes of cooking. Shrimp cook quickly—once they turn pink and curl slightly, they are done. Do not overcook.

While the boil finishes, melt 8 tablespoons unsalted butter in a small saucepan or skillet over medium-low heat.

Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 1.5 teaspoons Cajun/Creole seasoning, 1 teaspoon smoked paprika, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce (if using), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Warm for another 30 seconds to bloom the spices.

Remove from heat and stir in 2 tablespoons chopped fresh parsley. Keep warm.

Turn off heat. Use a large slotted spoon or drain basket to transfer the potatoes, corn, sausage and shrimp to a large serving pan or paper-lined table if serving family-style. Reserve about 1/2 cup of the seasoned cooking liquid.

Pour the warm house spiced butter dressing evenly over the cooked ingredients. Toss gently to coat. If you want slightly saucier results, drizzle in reserved cooking liquid little by little until desired consistency is reached.

Garnish with additional chopped parsley and chopped scallions if using. Serve immediately with lemon wedges and extra hot sauce on the side.

Suggested plating: family-style on a large tray or spread on a newspaper-lined table for communal eating. Leftovers keep tightly covered in the refrigerator up to 2 days (reheat gently).