Low Country Boil Recipe

Rinse and scrub mussels and clams; discard any with broken shells or that do not close when tapped. Peel and devein shrimp if not already done. Cut sausage into 1-inch pieces, halve or quarter potatoes so pieces are roughly 1–1½ inches, and cut corn into 2–3 pieces per ear. Smash garlic cloves and halve lemons.

Bring liquid and aromatics to a boil

In a large stockpot (at least 8–12 quarts) combine 6 cups water and 4 cups chicken broth/seafood stock. Add 3 tablespoons Old Bay, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon cayenne (if using), 2 bay leaves, smashed garlic cloves, and halved lemons. Bring to a rolling boil over high heat.

Cook potatoes

Add the prepared potatoes to the boiling seasoned liquid. Reduce heat slightly to maintain a steady boil and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size.

Add sausage and corn

Add the andouille sausage pieces and corn sections to the pot. Continue boiling for 5–7 minutes so sausage heats through and corn begins to become tender.

Add shellfish

Add mussels and clams to the pot, cover, and cook for 4–6 minutes until shells begin to open. Discard any mussels or clams that remain closed after cooking.

Finish with shrimp

Add the shrimp to the pot and cook uncovered for 2–3 minutes, until shrimp turn pink and opaque. Do not overcook. Taste the broth and adjust seasoning with additional salt or Old Bay if needed.

Using a large slotted spoon or drain basket, transfer shrimp, mussels, clams, sausage, potatoes, and corn to a warmed serving pan or to a paper-lined table for a buffet-style spread. Spoon a few ladlefuls of the seasoned broth over the top.

Drizzle melted butter over the seafood and vegetables, sprinkle generously with chopped parsley, and serve with lemon wedges on the side. Provide extra Old Bay and melted butter for guests to season to taste.

If making ahead for a buffet, keep the broth warm on low and briefly reheat portions in the seasoned broth to avoid drying out shellfish; avoid prolonged high heat to prevent rubbery shrimp.