Gather friends and family for a classic Low Country Boil, a one-pot Southern feast. This communal meal features shrimp, sausage, potatoes, and corn steeped in a spicy, fragrant broth. It’s a fun, hands-on event perfect for sharing.

Why You’ll Love This Low Country Boil

• Crowd-pleasing fun: Everyone finds something to love in this interactive meal.
• Easy execution: Just boil ingredients in stages for a foolproof dish.
• Minimal cleanup: One pot and a newspaper-covered table mean almost no dishes.
• Endlessly customizable: Swap seafood, adjust spice, or add other veggies to suit your taste.

Ingredients & Tools

• 2 lbs small red potatoes
• 1 large yellow onion, quartered
• 2 heads garlic, halved crosswise
• 2 lemons, halved
• 1/2 cup Old Bay seasoning
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 lb smoked sausage (like Andouille or Kielbasa), cut into 1-inch pieces
• 4 ears corn, shucked and halved
• 2 lbs large raw shrimp, head-on or off, shells on
• For serving: melted butter, lemon wedges, hot sauce, fresh parsley

Tools: An 8- to 12-quart stockpot with a strainer insert is ideal, plus a large serving platter or plenty of newspaper for the classic table-top dump.

Notes: The quality of your sausage and the freshness of your shrimp really make a difference here. Using a well-spiced, smoky sausage will infuse the broth with incredible depth, and shell-on shrimp will be much more flavorful and juicy.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Don’t skip the shell-on shrimp. Cooking the shrimp in their shells is non-negotiable for the best flavor and texture. The shells act like little flavor packets, protecting the delicate meat from overcooking while lending a wonderful seafood essence to the broth.
• Get your timing right. The key to a perfect boil is adding ingredients in the correct order based on their cooking times. Potatoes go first because they take the longest, while shrimp go in last for just a few minutes. This ensures everything is perfectly cooked, not mushy.
• Be generous with your seasoning. That pot of water is going to be diluted by all the ingredients, so you need a hefty amount of spice from the start. Don’t be shy with the Old Bay—it’s the soul of the dish.
• Have your setup ready. Once the boil is done, you need to work quickly to drain and serve. Lay out your newspapers or get your giant platter ready before you even turn on the stove. A little prep goes a long way toward a stress-free feast.

How to Make Low Country Boil

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended, as textures (especially shrimp and potatoes) will suffer.
• Reviving: Gently reheat in a steamer or microwave with a splash of water to avoid drying out.

Serving Suggestions

Complementary Dishes

• A simple, tangy coleslaw — The cool, creamy crunch is the perfect textural and temperature contrast to the warm, spiced boil. It helps cut through the richness.
• Buttery, soft dinner rolls or cornbread — Essential for sopping up any lingering, flavorful juices on your plate (or the newspaper!). It’s the best part, honestly.
• A crisp, green salad with a light vinaigrette — Something fresh and acidic helps balance the hearty, savory notes of the main event and cleanses the palate.

Drinks

• An ice-cold lager or pilsner — The crisp, effervescent quality of a light beer is a classic pairing that washes down the spice and complements the seafood perfectly.
• A chilled, dry rosé — Its bright acidity and subtle red fruit notes stand up to the bold flavors without overpowering the delicate shrimp.
• Sweet iced tea or lemonade — A non-alcoholic staple that provides a sweet counterpoint to the savory, spicy kick of the Old Bay seasoning.

Something Sweet

• Peach cobbler with vanilla ice cream — The warm, fruity filling and cool cream is a quintessential Southern finale that feels just right after a rustic meal.
• Key lime pie — The sharp, citrusy tang is incredibly refreshing and provides a lovely, light finish that doesn’t feel too heavy.
• Banana pudding — Creamy, comforting, and nostalgic. It’s a cool, soft dessert that everyone will be thrilled to see after a hands-on meal.

Top Mistakes to Avoid

• Overcooking the shrimp. This is the most common error. Adding the shrimp while the pot is still boiling will make them tough and rubbery in seconds. The trick is to turn off the heat and let them cook gently in the hot broth.
• Underseasoning the water. Remember, you’re seasoning the entire pot of water that will be absorbed by all the ingredients. If the broth doesn’t taste strongly of spice and salt, your final dish will be bland. Be bold with the Old Bay.
• Adding everything at once. If you dump the potatoes, sausage, corn, and shrimp in together, you’ll end up with mushy corn, disintegrated potatoes, and overcooked shrimp. Staging is everything for perfect texture.
• Skipping the newspaper. It might seem like a gimmick, but it’s a functional tradition! It makes cleanup a snap and adds to the fun, communal vibe of the meal. Don’t rob yourself of the full experience.

Expert Tips

• Tip: Make a flavor-packed “dipping broth.” Before you add the potatoes, scoop out about a cup of the seasoned boiling liquid and set it aside. Mix it with some melted butter and a squeeze of lemon for an incredible, spiced dipping sauce that’s far superior to plain butter.
• Tip: For a smokier depth, brown the sausage. While not traditional, taking a few minutes to sear the sausage chunks in a separate pan before adding them to the boil will create a beautiful fond and add another layer of caramelized, smoky flavor to the dish.
• Tip: Cook your potatoes in the microwave. For a serious time-saver, you can parcook your potatoes in the microwave until just tender before adding them to the pot. This cuts the overall boil time down significantly.
• Tip: Add other shellfish. Feel free to toss in some live clams or mussels with the shrimp. They’ll open up in the hot broth and add even more delicious briny flavor to the mix.

FAQs

Can I make a Low Country Boil ahead of time?
You can do some prep ahead, like cutting the sausage and shucking the corn, but I don’t recommend cooking the entire boil in advance. The seafood, especially, is best served immediately after cooking. If you let it sit, the shrimp will continue to cook and become tough, and the potatoes will get waterlogged. The magic of this dish is in its fresh-from-the-pot texture and heat.

What can I use instead of Old Bay seasoning?
Absolutely! If you can’t find Old Bay, you can make a simple blend using paprika, celery salt, black pepper, and a pinch of cayenne. You could also use a Cajun seasoning blend like Tony Chachere’s, but be mindful of the salt content, as some blends are saltier than Old Bay. The goal is that signature aromatic, celery-forward spice.

My boil turned out too spicy. How can I fix it?
Don’t worry, it happens! For the future, you can reduce the amount of Old Bay. For this batch, serve it with plenty of lemon wedges—the acidity can help cut the heat. Also, offering extra melted butter for dipping and creamy sides like coleslaw or cornbread will help soothe palates and balance the spice level.

Can I cook this indoors, or does it have to be outside?
You can absolutely cook it indoors on your kitchen stove! The classic outdoor method is just for easy cleanup and to keep the strong seafood smell out of the house. If cooking inside, just make sure your kitchen is well-ventilated. The aroma, while delicious, is definitely potent and will linger.

What are the best potatoes to use?
Small, waxy potatoes are ideal because they hold their shape well during the boiling process. Red potatoes or small Yukon Golds are perfect. Avoid starchy potatoes like Russets, as they tend to fall apart and make the broth cloudy and thick.