Low country boil is the ultimate backyard feast. You throw shrimp, sausage, corn, and potatoes into a giant pot with Old Bay and lemon, then dump the whole thing onto a newspaper-covered table for everyone to dig in. It’s messy, communal, and exactly something that makes summer gatherings memorable. Timing is everything here: potatoes go in first, then sausage and corn, and shrimp last so they don’t overcook.
Smoked sausage adds a savory backbone, and the Old Bay seasoning gives everything that classic coastal flavor. Fair warning: it goes fast. Serve with melted butter for dipping and plenty of napkins. You can scale this up or down depending on your crowd.
Season the Water Generously
Fill a very large stockpot with water. You need at least a twelve-quart pot for this recipe. Add Old Bay seasoning, smashed garlic, lemon halves, bay leaves, onion quarters, and salt. Bring to a rolling boil. The water should taste heavily seasoned because the ingredients will dilute it as they cook and absorb the flavor. Do not be shy with the Old Bay.
Layer Ingredients by Cook Time
Add the potatoes first and boil for twelve minutes until they are nearly fork-tender. Add the sausage and corn and boil for six minutes. Finally, add the shrimp and boil for just three minutes until they turn pink. Do not overcook the shrimp. They turn rubbery in seconds if left in the boiling water too long. Drain immediately as soon as the shrimp are done. The order is critical. If you add everything at once, the potatoes will be undercooked and the shrimp will be overcooked.
Dump and Serve Family-Style
While the boil cooks, stir together melted butter, minced garlic, Old Bay, and parsley. Dump the drained boil onto a newspaper-covered table or a large platter. Drizzle the seasoned butter over everything. Serve with cocktail sauce, extra lemon wedges, and cold drinks. This is meant to be eaten communally with your hands. Provide bowls for the empty shells and plenty of napkins.
Low Country Boil
Total Time: 40 minutes
Yield: 6 servings
Description
A Low Country boil — also called Frogmore Stew, depending on which part of the Carolina coast you are standing on — is the Southern coastal version of a one-pot feast. Everything cooks in the same seasoned water, layered by cook time, so the potatoes, corn, sausage, and shrimp all come out perfectly done. It is outdoor party food that scales effortlessly and requires exactly zero culinary skill beyond a timer.
Ingredients
Units
- 2 lbs large shrimp, shell-on
- 1 lb smoked andouille sausage, cut into 2-inch pieces
- 2 lbs small red potatoes
- 6 ears corn, shucked and halved
- 1/3 cup Old Bay seasoning
- 4 cloves garlic, smashed
- 2 lemons, halved
- 2 bay leaves
- 1 large yellow onion, quartered
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- Cocktail sauce for serving
Instructions
- Fill a very large stockpot (at least 12 quarts) with water. Add 1/3 cup Old Bay, smashed garlic, lemon halves, bay leaves, onion quarters, and salt. Bring to a rolling boil.
- Add the potatoes and boil 12 minutes until nearly fork-tender.
- Add the sausage and corn. Boil 6 minutes.
- Add the shrimp and boil 3 minutes until just pink. Drain immediately — overcooked shrimp are rubber.
- While the boil cooks, stir together melted butter, minced garlic, 1 tablespoon Old Bay, and parsley.
- Dump the drained boil onto a newspaper-covered table or large platter. Drizzle the seasoned butter over everything.
- Serve with cocktail sauce, extra lemon wedges, and cold drinks.
Notes
- The order of ingredients matters — potatoes go first because they take the longest, shrimp go last because they cook in minutes.
- Shell-on shrimp stay juicier and absorb more seasoning from the boil. Peeling them is part of the communal eating experience.
- This feeds a crowd easily. For every additional 4 people, add another pound of shrimp and sausage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Category: Main Course
Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6
- Sodium: 910
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 38
- Cholesterol: 200
Frequently Asked Questions
Can I make this indoors on the stove?
Yes. Use your largest pot and cook on the stove. It works fine indoors, but outdoor propane burners allow for larger pots and easier cleanup.
What if I cannot find Old Bay seasoning?
Make your own with paprika, celery salt, black pepper, cayenne, dry mustard, and a pinch of cloves. Old Bay is widely available, but homemade seasoning works in a pinch.
How do I scale this for more people?
For every additional four people, add another pound of shrimp and sausage, two more ears of corn, and a pound of potatoes. The timing stays roughly the same.
If You Liked This Recipe, You’ll Love These
- Andouille Sausage and Cajun Shrimp Stuffed Potatoes
- Leek and Potato Soup with Crispy Bacon
- Andouille Sausage and Jerk Shrimp Grits
- Baby Potatoes and Sausage Bake
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