Low Country Boil: A Southern Coastal Feast in One Pot

Authentic Southern Low Country Boil: A One-Pot Coastal Feast

A low country boil is the quintessential Southern seafood feast that brings people together around a table covered in newspapers. This iconic coastal dish combines fresh seafood, smoked sausage, sweet corn, and tender potatoes in a perfectly seasoned broth for an unforgettable meal that’s as fun to prepare as it is to eat.

What is a Low Country Boil?

The low country boil, also known as Frogmore Stew in some parts of South Carolina, is a beloved tradition in the coastal regions of the South. Despite its name, this dish isn’t a stew at all but rather a flavorful boil that originated in the Lowcountry region spanning from South Carolina to Georgia. It’s the perfect dish for large gatherings, beach parties, and summer celebrations.

Why You’ll Love This Low Country Boil Recipe

• Easy preparation: Despite its impressive appearance, it’s surprisingly simple to make
• Feeds a crowd: Perfect for large gatherings and celebrations
• Customizable: Easily adjust seasonings and add seafood varieties to your preference
• One-pot meal: Minimal cleanup with maximum flavor
• Fresh and flavorful: The perfect blend of seafood, sausage, and vegetables

Key Ingredients for an Authentic Low Country Boil

• 5 quarts water
• 1/4 cup Old Bay seasoning, divided
• 2 pounds small red potatoes, halved
• 2 pounds kielbasa or smoked sausage, cut into 2-inch pieces
• 6 ears fresh corn, husked and cut into thirds
• 4 pounds large fresh shrimp, unpeeled
• 2 lemons, quartered
• 2 tablespoons hot sauce (optional)
• 4 cloves garlic, minced
• 1 large onion, quartered

Kitchen Tools You’ll Need

• Large stock pot or outdoor boiling pot (at least 8-10 gallons)
• Long-handled spoon
• Colander for draining
• Slotted spoon for serving
• Newspaper or butcher paper for serving (optional but traditional)
• Small bowls for melted butter and cocktail sauce

How to Make the Perfect Low Country Boil

1. Fill a large stock pot with 5 quarts of water. Add 2 tablespoons of Old Bay seasoning, minced garlic, quartered onion, and the juice of one lemon (add the squeezed lemon halves to the pot as well). Bring to a rolling boil over high heat.
2. Once boiling, add the halved red potatoes. Return to a boil and cook for 10 minutes, until potatoes begin to soften but aren’t completely tender.
3. Add the sausage pieces to the pot and cook for an additional 5 minutes.
4. Carefully add the corn pieces and cook for another 5 minutes.
5. Add the shrimp to the pot, sprinkle with the remaining Old Bay seasoning, and cook just until the shrimp turn pink and opaque, about 2-3 minutes. Do not overcook the shrimp or they will become tough.
6. Immediately drain the entire mixture in a large colander.
7. For traditional serving, spread newspapers across your table and pour the drained low country boil directly onto the table. Alternatively, serve on a large platter.
8. Garnish with fresh lemon wedges and serve with small dishes of melted butter and cocktail sauce on the side.

Pro Tips for the Best Low Country Boil

• Layer ingredients correctly: Add ingredients in order of cooking time (potatoes first, shrimp last) to ensure everything is perfectly cooked.
• Don’t overcook the shrimp: They only need 2-3 minutes until pink and opaque. Overcooked shrimp become rubbery.
• Spice it up: Adjust the Old Bay seasoning to your preference. For extra heat, add sliced jalapeños or a dash of cayenne pepper.
• Fresh seafood matters: Use the freshest shrimp possible for the best flavor. If you’re near the coast, add fresh crab or crawfish.
• Make it an event: Serve directly on newspaper-covered tables for an authentic experience and easy cleanup.

Variations on the Traditional Low Country Boil

• Seafood additions: Try adding crab legs, crawfish, clams, or mussels to the boil
• Vegetable options: Include mushrooms, artichokes, or bell peppers for added flavor and nutrition
• Seasoning alternatives: Cajun seasoning, Zatarain’s, or homemade seafood boil spices can replace Old Bay
• Beer infusion: Replace some of the water with beer for a deeper flavor profile

What to Serve with Low Country Boil

This one-pot meal is filling on its own, but these sides complement it perfectly:

• Crusty French bread for soaking up the flavorful juices
• Simple green salad with vinaigrette dressing
• Coleslaw with a tangy dressing
• Hushpuppies or cornbread
• Ice-cold sweet tea or cold beer

Frequently Asked Questions About Low Country Boil

How much low country boil per person?

Plan for about 1/2 pound of shrimp, 1/4 pound of sausage, 1-2 potato halves, and 1 piece of corn per person. This recipe serves approximately 8-10 people.

Can I make low country boil ahead of time?

While best enjoyed fresh, you can prepare components separately and combine them just before serving. The flavors actually improve after a few hours, making leftover low country boil especially delicious.

How do I store leftover low country boil?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold in a seafood salad.

What’s the difference between low country boil and a seafood boil?

A low country boil specifically refers to the South Carolina and Georgia coastal tradition with its characteristic combination of shrimp, sausage, corn, and potatoes. Seafood boils vary by region, with Louisiana versions often featuring crawfish and different seasonings.

Can I make low country boil without seafood?

Yes! While traditional recipes include shrimp, you can create a delicious variation using only sausage, potatoes, corn, and other vegetables, maintaining the same seasoning profile.

Nutrition Information

Whether you’re hosting a backyard party, beach gathering, or family dinner, this low country boil recipe delivers an impressive and delicious meal that creates lasting memories around the table. The beautiful combination of fresh seafood, smoky sausage, and perfectly seasoned vegetables makes this Southern classic a must-try for seafood lovers everywhere.

Recipe adapted from: Dave’s Low Country Boil