Description

This Authentic South Carolina Low Country Boil is a true Southern classic loaded with shrimp, sausage, sweet corn, and tender potatoes. It’s an easy, one-pot meal that’s perfect for feeding a crowd and bringing folks together.

Ingredients

3 to 3 ½ quarts water
1 tablespoon salt, plus 1 teaspoon salt
2 teaspoons Zatarain’s Shrimp & Crab Boil Seasoning
2 large sweet onions (such as Vidalia), cut into quarters
2 packages Hillshire Farm beef sausage (or kielbasa sausage) cut into 1 1/2 -inch slices
2 pounds little red or yellow potatoes, not peeled or cut if using the very small potatoes (I love using a mix — and red potatoes give a pretty color)
12 mini ears of frozen sweet corn (Birds Eye brand works great), or 6 fresh ears of corn cut in half if using fresh, go for Silver Queen corn for the best sweetness
2 pounds shrimp (Medium size) fresh or frozen, peeled and deveined (tails removed) Note you can use shrimp with tails if that’s what you prefer, but it’s much easier to enjoy without having to take off the tails and your guest will appreciate it as well.

Instructions

Bring 3 quarts of water to a boil in a large stockpot. (You can start with 3 quarts and add more if needed.)
Add 1 tablespoon plus 1 teaspoon salt and the 2 teaspoons of Shrimp & Crab Boil seasoning.
Once the water is at a rolling boil, add the chopped onions and sausage.
Next, add the potatoes. Cook for about 2 minutes before adding the corn. I would set a timer for each stage of cooking so you don’t have to worry about overcooking.
Add the corn and cook for 6 more minutes.
Add the shrimp last, cooking just 1–2 minutes until they turn pink and are cooked through. Do not overcook the shrimp. Note: the shrimp doesn’t take long to cook. If it’s over cooked, it will taste rubbery.

Taste the broth and adjust the seasoning if needed. If you want a little more heat or spice or salt or pepper, feel free to add extra Shrimp & Crab Boil seasoning to taste.

Notes

Storage & Freezing Tips

Refrigerator:

Store leftovers in large Ziploc bags or an airtight container.
Keeps well in the refrigerator for up to 4 days.
To reheat, place in a microwave-safe dish, cover loosely, and heat in short bursts until warmed through.

Freezer:

You can freeze Low Country Boil, but note that potatoes may become soft or grainy after thawing.
Shrimp, sausage, and corn freeze well.
For best results, freeze shrimp, sausage, and corn in freezer-safe Ziploc bags.
Lay bags flat in the freezer for easy storage.

Use within 1 to 2 months for best flavor and texture.

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 5g
Sodium: 1,700 mg
Saturated Fat: 6 g
Carbohydrates: 39 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 83 mg