Low Country Boil

Low Country Boil

Its that time of year where everyone is outside entertaining and we are no exception. We recently added a beautiful cedar Pergola to our outdoor space which provides a nice area to house our grill, griddle, smoker, and the gas burner. All this to say, we are set for cooking and outside entertaining!

We recently had friends over which made it a perfect opportunity to make this Low Country Boil. There is little prep work which makes the cook time go smooth and in no time, it’s ready to be devoured by you and your guests.

Try this today and be sure to serve a loaf of toasted garlic bread for sopping up some of those cooking juices.

Bon appétit!

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Low Country Boil


  • 1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain’s)
  • 4 pounds medium red potatoes
  • 2 to 3 medium sweet onions, peeled and quartered
  • 2 1/2 pounds cured smoked pork sausage, cut into 3” pieces
  • 8 ears of corn, cut in half
  • 4 pounds medium shrimp


  1. Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
  2. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.


I peel and devein my shrimp. 

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
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