Lowcountry Boil | Printable recipe

The best Lowcountry boils involve adding each ingredient at just the
right time to ensure everything is perfectly seasoned and nothing is
overcooked. When the weather is nice, I like to cook these coastal
one-pot meals outside in a turkey fryer, spread some newspapers on
a picnic table, and serve right off the paper. Feeding a crowd doesn’t
get much easier, or better, than this.


1 (3-oz.) package extra-spicy boil-in-bag shrimp-and-crab boil
1 (12-oz.) bottle pale ale beer
1 lemon, cut in half
3 lb. baby red potatoes
2 lb. mild or hot smoked sausage, cut into 2-inch pieces
6 ears fresh corn, cut in half
2 lb. unpeeled, medium-size raw shrimp
2 lb. fresh crawfish
Cocktail sauce, tartar sauce, and hot sauce


Combine first 3 ingredients and 5 qt. water in a 12-qt. covered
stockpot. Bring to a rolling boil over medium heat. Add potatoes
and sausage; cover and cook 10 minutes. Add corn; cover and
cook 5 minutes.

Add shrimp and crawfish; cover and cook 2 minutes.
Remove from heat. Let stand, covered, 10 minutes.
Drain. Serve with cocktail sauce, tartar sauce, and hot sauce.


Makes: 8 servings


Hands-on Time: 15 min. Total Time: 1 hr., 20 min.

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