Low Country Boil

While there are many recipes and suggestions in the wild for a classic low country boil, I’m posting this one more-so as a reminder for myself for the timing. I find myself having to hunt down the below timing table image on my phone or old emails every time we make it. This will serve 4-6 people depending on how hungry they are.

  • Old Bay Seasoning – 2-4 tablespoons
  • About 5 lbs small red potatoes – cleaned
  • One 16oz package of kielbasa orĀ andouille sausage – sliced into 1 inch pieces
  • 4 ears of corn, cleaned and cut in half
  • 1-2 lbs crab legs (optionally add some frozen mussels)
  • 1 lb fresh or frozen shrimp – peeled and de-veinedĀ  is easier to eat
  • Optionally add three large peeled and quartered sweet onions and/or 1 lb cleaned mushrooms

This is best with an outdoor propane cooker and ~10 gallon stockpot

  1. Fill the stockpot with about 4-5 gallons of water – bring to a rolling boil
  2. Add sausage and Old Bay seasoning – cover and cook for 20 mins
  3. Add potatoes – cover and cook for 15 mins
  4. Add corn, (onions and mushrooms if used) – cover and cook for 8 mins
  5. Add crab legs (and mussels if used) – cover and cook for 4 mins
  6. Add shrimp – cover and cook until shrimp are pink – 3 – 4 mins
  7. Feel free to add cactus at any time

Best served outside on a table strewn with newspaper – and be sure to have a roll of paper towels on the ready.

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