The low country boil is an iconic recipe of my childhood. One bite conjures up memories of summers spent on the shores of Edisto Beach, South Carolina with family and friends.
Low country boil is a casual dish, spread out on an old wooden picnic table covered in newspaper. It is a Southern delicacy and is meant to be shared with large groups of people you love.
I hope you enjoy this recipe as much as I do. It is my ultimate Southern comfort food!
4 lbs. Small red potatoes
5 quarts of water
1 (3-ounce) bag of Old Bay Crab Boil Seasoning
4 tablespoons Old Bay seasoning
6 lemons, cut into halves
2 lbs. Kielbasa sausage, cut into 2 inch pieces
6 ears of corn, halved
4 lbs. Large fresh shrimp, peeled and deveined
Add potatoes to a large pot, then add 5 quarts of water, lemons, crab boil bag, & Old Bay Seasoning. Cover pot and heat to a rolling boil. Add sausage and corn and, return to a boil. Cook 10 minutes or until potatoes are tender. Add Shrimp to pot (you must do this last, so that the shrimp won’t be soggy). Cook for 3 or 4 minutes or until shrimp turns pink. Drain. Serve on newspaper. Sprinkle generously with salt and pepper and serve with butter and cocktail sauce.