An awesome part of Southern cooking!
A favorite Southern food, the Low Country Boil originated along the coasts of South Carolina and Georgia. It’s a great way to entertain guests, and it’s super easy! Everything is cooked outdoors in a gas cooker – all in one pot. Not only is a Low County Boil delicious, but it’s also fun and extremely casual, and cleaning up afterwards is a snap.
My Low Country Boil recipe serves six. If you need more, just double the recipe. Also, adjust the “heat” by adding to or decreasing the amount of red pepper and hot sauce used. We like our Low Country Boil pretty spicy.
Holle’s Low County Boil
What you’ll need:
- 3 pounds new potatoes (small red taters)
- 2 Vidalia onions, quartered
- 1 gallon water
- 2 tablespoons of your favorite bottled hot sauce
- 3 heaping tablespoons Old Bay Seasoning
- 2 bay leaves
- 1 tablespoon salt
- 2 teaspoons garlic salt
- 1 tablespoon (or more) ground red pepper
- 1 cup vinegar
- 2 cans beer
- 3 limes or lemons, sliced or quartered
- 6 ears corn-on-the-cob, cut in half
- 2 pounds smoked link sausage, in two-four inch segments
- 4 pounds headed raw shrimp (remove the heads, but leave the shells on)
Directions: Scrub potatoes and place in the bottom of your cooker in a basket. Add the onion quarters. Add the water, the hot sauce, the Old Bay Seasoning, the bay leaves, the salt, the garlic salt, the red pepper, the vinegar, the beer, and the citrus fruits.
Bring water to a full boil. Place the lid on and continue boiling for 10 minutes.
Next, add the corn and the sausage. With the lid on, cook for 15 minutes longer.
Add the shrimp now. Cover and cook for 5 more minutes. The shrimp should be bright pink in color.
Remove basket and allow to drain completely. Dump the contents of the pot onto a picnic table covered in several layers of newspaper. Serve with melted butter and cocktail sauce, and dig in!