Lowcountry Broil Recipe

Clean and prep seafood: rinse shrimp and pat dry, scrub mussels and remove beards, discard any mussels that do not close when tapped. If using live crawfish instead of tails, purge and rinse according to supplier directions. Halve any large potatoes. Cut corn into thirds. Mince garlic and chop parsley. Cut lemon into wedges.

Simmer base and cook potatoes/corn

In a very large pot (at least 6–8 quarts) set over medium-high heat, add olive oil and heat 1 minute. Add crushed garlic and sauté 30–45 seconds until fragrant but not browned. Pour in white wine (if using) and simmer 1 minute to reduce slightly. Add 8 cups water or seafood stock, Old Bay seasoning, bay leaves, salt, black pepper, cayenne, and hot sauce; bring to a rolling boil. Add halved potatoes and corn pieces. Reduce heat to a simmer and cook 10–12 minutes, until potatoes are nearly tender when pierced with a knife.

Add mussels and crawfish

With the pot simmering gently, add the cleaned mussels and crawfish tails. Cover and cook 4–6 minutes until mussels open and crawfish are heated through. Discard any mussels that remain closed after cooking.

Add shrimp

Add the shrimp to the pot, stir gently to submerge, cover and cook 2–3 minutes until shrimp are opaque and just cooked through. Do not overcook shrimp to avoid rubbery texture.

While the seafood finishes, melt the butter in a small saucepan or microwave; whisk in smoked paprika and lemon juice. Taste the broth and adjust seasoning—add more Old Bay or salt if needed.

Carefully drain most of the liquid from the pot into a large bowl if you want a drier presentation, or leave the broth if you prefer a saucier lowcountry broil. Transfer potatoes, corn, mussels, crawfish and shrimp to a large serving tray or newspaper-lined table. Spoon the paprika butter over the seafood and vegetables, sprinkle chopped parsley and a few extra pinches of Old Bay. Serve with lemon wedges and crusty bread or steamed rice to soak up the broth.

Optional: Reserve strained broth, skim fat, and reheat as a light dipping broth or to make a bisque the next day.