Low Country Boil Recipe

Prepare ingredients

Rinse shrimp under cold water and pat dry. If not already peeled/deveined, peel and devein, leaving tails on. Halve large potatoes, cut corn into thirds, slice smoked sausage into 1-inch pieces. Measure out seasonings, and have coleslaw, Savannah red rice and hushpuppies ready to serve warm.

Bring seasoned water to a boil

In a large stockpot (or steam pot), combine 2.5 L water, Old Bay seasoning, kosher salt, black peppercorns, bay leaves, smoked paprika and granulated garlic. Bring to a rolling boil over high heat, stirring once to dissolve seasonings.

Cook potatoes and sausage

Add the potatoes to the boiling broth and boil for 10 minutes. After 10 minutes, add the smoked sausage slices and continue boiling for another 5–7 minutes, until potatoes are fork-tender but not falling apart and sausage is heated through.

Cook corn

Add the corn pieces to the pot and boil for 4–5 minutes so they become tender but still hold texture.

Finish with shrimp

With the pot at a steady boil, add the wild-caught Atlantic shrimp and cook for 2–3 minutes, until shrimp turn opaque and curl. Do not overcook. Taste a small piece for seasoning and adjust with extra Old Bay or salt if needed.

Drain and transfer

Using a large slotted spoon or drain basket, remove potatoes, sausage, corn and shrimp from the pot and transfer to a large serving platter or steam pot insert, arranging components together. Discard bay leaves and whole peppercorns from broth.

Make drawn butter

In a small saucepan, gently melt the unsalted butter over low heat until warm and glossy (do not brown). Keep warm for serving.

Garnish

Sprinkle chopped parsley and cracked black pepper over the assembled boil. Arrange lemon wedges, cocktail sauce and hushpuppies on the side. Serve Savannah red rice and coleslaw in separate bowls or alongside the platter.

Serve the Low Country Boil family-style on the steam pot or platter. Provide drawn butter for dipping shrimp and corn, cocktail sauce for the shrimp, lemon wedges to squeeze over seafood, and hushpuppies, coleslaw and Savannah red rice as accompaniments.