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Low Country Boil

Low Country boil cooks red potatoes, andouille sausage, corn, and shell-on shrimp together in a seasoned lemon broth. The shrimp are added at the end so they stay firm and tender.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 5 qt water
  • 0.25 cup Old Bay seasoning
  • 2 tbsp kosher salt
  • 2 lemons halved
  • 3 lb red potatoes small, scrubbed
  • 1.5 lb andouille sausage cut into 2-inch pieces
  • 6 ears corn husked and halved
  • 2 lb shrimp large, shell-on, deveined and thawed

Equipment

  • 1 16-quart stockpot

Method
 

  1. Squeeze the lemon halves into the water in a 16-quart stockpot, then add the lemon halves, Old Bay seasoning, and kosher salt.
  2. Bring to a boil over high heat, about 10–15 minutes.
  3. Add the potatoes and cook at a boil for 12–15 minutes, until they are nearly tender when pierced with a knife.
  4. Add the sausage and corn, then return the pot to a boil.
  5. Cook for 5–7 minutes.
  6. Add the shrimp and cook at a boil for 2–3 minutes, until opaque and firm and they reach 145°F at the thickest part.
  7. Drain the boil carefully in a large colander and serve hot.

Notes

For best texture, add the shrimp only at the end and stop cooking as soon as they are opaque and firm. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes and shrimp can turn mealy. For a lower-sodium variation, reduce the kosher salt.