Go Back
–+ servings
A large pot filled with a finished Low Country Boil Recipe, showing plump pink shrimp, sliced sausage, red potatoes, and corn glistening

Low Country Boil Recipe

Rebecca Blumer
A Low Country Boil is a classic one-pot meal of shrimp, sausage, corn, and potatoes cooked in a boldly seasoned broth, then finished with a rich garlic butter sauce for easy serving.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Southern
Servings 6 servings
Calories 604 kcal

Equipment

  • Large Stockpot (at least 20 quarts)

Ingredients
 

  • 6 qts Water
  • 64 oz Chicken Broth (2 32 oz boxes)
  • 2 Sweet Onions, sliced
  • 2 Lemons, sliced
  • 10 Garlic Cloves, smashed
  • 1 cup Old Bay Seasoning
  • 2 tbsps Whole Peppercorns
  • 5 Bay Leaves
  • 2 lbs Red Potatoes, cut in half
  • 8 Ears of Corn, cut in half
  • 1 lb Smoked Sausage, cut into chunks
  • 2 lbs Jumbo Shrimp (deveined)
  • 1 loaf Sourdough Bread optional

Garlic Butter Sauce for Topping

  • 2 cups Butter, melted
  • 8 cloves Garlic, finely diced
  • 2/3 cup Cajun Seasoning
  • 2 tbsps Old Bay Seasoning
  • 2 tbsps Onion Powder
  • 1-2 cups Reserved Seafood Broth from above
  • 1/4 cup Fresh Parsley, diced
  • Salt to taste
  • Hot Sauce for serving

Instructions
 

  • Pour the water and chicken broth into a large stockpot, then add the sliced onions, lemons, smashed garlic, Old Bay seasoning, whole peppercorns, and bay leaves; bring everything to a full boil over high heat. The liquid should smell intensely fragrant, citrusy, and savory before anything else goes in.
  • Add the red potatoes, corn, and smoked sausage to the boiling broth and cook for 15 minutes. The potatoes should be tender when pierced with a fork but still hold their shape instead of crumbling.
  • Stir in the jumbo shrimp and continue cooking for 5 to 8 minutes, then scoop out and reserve 1 to 2 cups of the broth. The shrimp are ready when they turn pink and opaque, so don’t leave them in longer than needed.

Make the garlic butter sauce:

  • Warm the melted butter in a large saucepan over medium-low heat, then add the finely diced garlic and cook for about 3 minutes. You want a steady sizzle and a strong garlic aroma, not browned bits.
  • Stir in the Cajun seasoning, Old Bay seasoning, onion powder, and salt, then add 1 cup of the reserved broth and simmer on low for 3 to 5 minutes. The sauce should look glossy and slightly thickened; add up to 2 cups broth if you want it looser.
  • Fold in the fresh parsley, take the pan off the heat, and spoon the sauce over the boil when serving. The finished sauce should taste buttery, spicy, and deeply seasoned with a little kick.

Notes

Perfect Shrimp Tip: The biggest mistake is overcooking the shrimp. Add them last and drain the pot as soon as they turn pink and opaque to avoid a rubbery texture.
Potato Check: Before adding the shrimp, test the potatoes with a fork. They should be tender enough to pierce easily but still firm, not mushy.
Pot Size Matters: Use a stockpot that is at least 20 quarts. This gives the ingredients enough room to cook evenly and prevents the pot from boiling over when you add everything.
Flavorful Variations: To enhance your boil, add pre-cooked crab legs during the last 5-8 minutes of cooking. For clams or mussels, add them a few minutes before the shrimp to give them time to open.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 604kcalCarbohydrates: 61gProtein: 40gFat: 25gSaturated Fat: 8gCholesterol: 250mgSodium: 2711mgPotassium: 1341mgFiber: 8gSugar: 17gVitamin A: 848IUVitamin C: 42mgCalcium: 309mgIron: 7mg
Keyword Frogmore Stew, Low Country Boil, seafood boil
Tried this recipe?Let us know how it was!