Best 10 Low Country Boil Recipes

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In the heart of the Lowcountry region, nestled between the Atlantic Ocean and the lush greenery of South Carolina, lies a culinary gem that embodies the spirit of coastal living: the Low Country Boil. This seafood extravaganza, also known as a Frogmore Stew or Beaufort Boil, is a feast that brings families and friends together in celebration of the region's abundant seafood bounty. This culinary masterpiece showcases the freshest catches of shrimp, crab, sausage, corn, and potatoes, simmered in a flavorful broth infused with aromatic spices. As the pot bubbles and the tantalizing aromas fill the air, anticipation builds for the moment when this delectable feast is ready to be devoured. This article presents a collection of Low Country Boil recipes that capture the essence of this iconic dish, each offering a unique twist on the classic. From traditional preparations to creative variations, these recipes cater to every palate and skill level, ensuring that everyone can savor the delights of this Lowcountry tradition.

Here are our top 10 tried and tested recipes!

DAVE'S LOW COUNTRY BOIL



Dave's Low Country Boil image

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Provided by Lisa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 15

Number Of Ingredients 6

1 tablespoon seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

Steps:

  • Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  • Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE



Low-Country Boil with Shrimp, Corn, and Sausage image

You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes. Call all your friends and spread out some newspaper for a fun, roll-up-your-sleeves meal that will feed a crowd.

Provided by Rhoda Boone

Categories     Small Plates     Boil     Shrimp     Potato     Corn     Sausage     Dinner     Quick & Easy     Lemon     Kid-Friendly     One-Pot Meal

Yield 10-12 servings

Number Of Ingredients 23

For the shrimp boil:
2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
4 pounds small new potatoes (about 1 1/2" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31-35 count; preferably wild-caught), unpeeled
For the cocktail sauce (optional):
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
For the lemon butter sauce (optional):
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
Special Equipment
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Steps:

  • Cook the shrimp boil:
  • Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
  • Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
  • Make the cocktail sauce:
  • Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
  • Make the lemon-butter sauce:
  • Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
  • Serve the shrimp boil:
  • Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
  • Do Ahead
  • Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

LOW COUNTRY BOIL



Low Country Boil image

Ideal for camping and relaxing trips to the beach, this crowd-pleasing low country boil includes a combination of shrimp, crab, sausage, corn and potatoes. -Mageswari Elagupillai, Victorville, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 17

2 quarts water
1 bottle (12 ounces) beer
2 tablespoons seafood seasoning
1-1/2 teaspoons salt
4 medium red potatoes, cut into wedges
1 medium sweet onion, cut into wedges
4 medium ears sweet corn, cut in half
1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
3 tablespoons olive oil
6 large garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon minced fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon pepper
1 pound uncooked large shrimp, deveined
1 pound uncooked snow crab legs
Optional condiments: seafood cocktail sauce, lemon wedges and melted butter

Steps:

  • In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 1318mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 5g fiber), Protein 40g protein.

INSTANT POT® LOW COUNTRY BOIL



Instant Pot® Low Country Boil image

No more waiting for that large stockpot of water to boil just to drop everything in and wait for it to start boiling again. By utilizing your multi-functional pressure cooker, you not only eliminate that but you also don't have to stand guard over it while it is cooking to make sure it doesn't boil over. Serve with seasoned butter and garnish with chopped parsley and lemon wedges if desired.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package andouille sausage, sliced
1 ½ pounds baby red potatoes, halved
1 medium onion, chopped
4 teaspoons seafood seasoning (such as Old Bay®)
1 (12 fluid ounce) can or bottle beer
3 ears corn, husked and cut into thirds
12 ounces frozen shell-on shrimp

Steps:

  • Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 564.7 calories, Carbohydrate 48.3 g, Cholesterol 176.4 mg, Fat 26 g, Fiber 5.7 g, Protein 30.1 g, SaturatedFat 8.6 g, Sodium 1481.8 mg, Sugar 5.1 g

SLOW-COOKER LOW COUNTRY BOIL



Slow-Cooker Low Country Boil image

Come home to a slow cooked hearty dinner featuring sausage, shrimp, potatoes and corn-on-the-cob - a classic summertime meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h40m

Yield 6

Number Of Ingredients 11

12 small red potatoes (1 1/4 lb)
10 cups water
1 can or bottle (12 oz) regular or nonalcoholic beer
4 to 5 tablespoons seafood seasoning (from 6-oz container)
2 stalks celery, cut into 4-inch pieces
1 onion, cut into quarters
2 lemons, cut in half
1 lb cooked kielbasa sausage, cut into 1-inch slices
6 frozen corn-on-the-cob, cut into 3-inch slices
2 lb uncooked large shrimp in shells, thawed if frozen
Cocktail sauce, if desired

Steps:

  • Spray 7-quart slow cooker with cooking spray. Place potatoes in slow cooker. Add water, beer, seafood seasoning, celery and onion. Squeeze lemons over mixture in slow cooker; add lemon halves to slow cooker.
  • Cover; cook on Low heat setting 3 hours. Add sausage and corn. Cover; cook 2 hours longer.
  • Increase heat setting to High. Add shrimp to slow cooker; stir gently. Cover; cook 15 minutes or until shrimp are pink. Turn off slow cooker; let stand 15 minutes. Drain. Serve with cocktail sauce.

Nutrition Facts : Calories 460, Carbohydrate 35 g, Fiber 3 g, Protein 45 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1460 mg

LOW COUNTRY BOIL (UNCLE BUBBA'S OYSTER HOUSE, SAVANNAH, GA) BRUCE FALLENSTEIN RECIPE - (4/5)



LOW COUNTRY BOIL (Uncle Bubba's Oyster House, Savannah, GA) Bruce Fallenstein Recipe - (4/5) image

Provided by LADONMANK

Number Of Ingredients 7

crab boil seasoning ( I use Ols Bay)
12 baby red potatoes
6 ears of corn, shucked and silk removed
one 12oz. can or bottle of domestic beer
1 medium size white onion, quartered
2 packages smoked sausage, cut into 1-inch pieces
1 lb. medium to large raw shrimp, in the shell

Steps:

  • in a stockpot, pour enough water to cover all the ingredients. Add a sprinkling or crab boil seasoning appropriate for the amount of water used. Bring to a boil. Add the potatoes, corn, beer, and onion. Reduce the heat and simmer for 30 minutes. Add the smoked sausage. Cook 20 minutes more. Add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid in the sink and pour the boil into a big serving platter or bowl. Sprinkle with extra crab boil seasoning.

PAULA DEEN LOW-COUNTRY BOIL



Paula Deen Low-Country Boil image

This is Paula Deen's recipe for a Low-Country Boil that was in the Women's Wold Magazine. I bought the magazine because the picture of this meal on the cover. Since I don't eat pork I used Turkey Kielbasa and it was delicious! Next time I will double the Kielbasa since it was the kids favorite part. Thank you Paula!

Provided by Maycat

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lemon, quartered
Old Bay Seasoning
1 lb baby red potato, about 12
1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces
6 ears fresh corn, shucked, cut in half
3 lbs large unpeeled shrimp (extra large or jumbo)
1/4 cup butter
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
warm bread (optional)

Steps:

  • Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
  • Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
  • Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).

LOW COUNTRY BOIL PIE



Low Country Boil Pie image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield one 9-inch pie

Number Of Ingredients 22

1/2 recipe All-Butter Easy Pie Dough, recipe follows
3 cups organic low-salt chicken broth
1 teaspoon Cajun spice blend
Pinch cayenne
2 tablespoons unsalted butter
1 cup regular (not quick-cooking) grits
1 medium Idaho potato
2 cups shredded sharp Cheddar
1 red bell pepper, chopped into fine dice
1 jalapeno pepper, seeded and chopped
1 cup fresh corn kernels (from 2 cobs)
1 link cured andouille sausage, diced
Salt
4 eggs
1/2 cup heavy cream
1/2 pound fresh raw medium-sized shrimp, peeled
2 cups (240 grams) all-purpose flour, cold, plus more for dusting
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice

Steps:

  • For the crust: Line a 9-inch pie pan with the All-Butter Easy Pie Dough. Dock the dough and refrigerate it for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
  • For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
  • Peel the potato; place it in a small saucepan filled with water and boil until it is fork-tender. Cool the potato and cut into 1/2-inch cubes.
  • And the Cheddar, bell pepper, jalapeno, corn, andouille and potato to the grits and stir until combined. Test the seasoning and add salt to taste.
  • In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Add the shrimp, stirring gently to distribute them evenly. Pour the mixture into the crust. Bake the pie for 35 to 40 minutes, or until the custard is set.
  • In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
  • In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  • Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

LOW COUNTRY BOIL (FROGMORE STEW)



Low Country Boil (Frogmore Stew) image

This is such a good recipe to prepare at the beach or a party. It makes a lot and there is something for everyone. This is very popular in the south, especially in the low country. What I like about it is that the husband usually takes charge of this and cooks it outside. It's a man thing. The wife prepares other goodies...

Provided by Linda Griffith

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 7

6 lb smoked sausage, cut into one or two inche slices
6 lb large shrimp in shell
16 medium ears of corn, cut in half
1/2 c butter
3 medium vidalia onions, quartered
1 pkg old bay seasoning
6 lb small new red potatoes, whole

Steps:

  • 1. Wash potatoes. Fill a large stockpot with water. Add butter. bring to a boil. Add potatoes, sausage and season packet. Cook about 15 minutes at a boil. Add corn and onions. Cook for another 5 to 7 minutes at a boil. Add shrimp; cook until shells turn pink about 3 to 5 minutes. Drain. Discard seasoning packet. Serve in a large bowl and just let everyone dip out what they want. Serve with extra butter and plenty of napkins. When doing this outside, we layer a picnic table with a thick paper tablecloth and just dump the drained country boil on the paper.
  • 2. If you like, you can add in crab legs, too. or crawfish

LOUISIANA LOW COUNTRY BOIL IN INSTANT POT



Louisiana Low Country Boil in Instant Pot image

Traditionally a low country boil is a Southern coastal dish and is cooked low and slow. It incorporates potatoes, corn and various shell fish that is abundant along the coast. It is usually drained and dumped out on a foil lined table for everyone to feast on

Provided by barbara lentz

Categories     Seafood

Time 15m

Number Of Ingredients 9

8 c water
1 bag(s) zatarains crab shrimp or crawfish boil seasoning
1 lemon halved
1 Tbsp salt
2 lb red potatoes cut into pieces
1 lb kielbasa cut into chunks
4 ears corn kernel removed
2 lb uncooked shrimp peeled and deviened
1/2 lb crawfish tails meat

Steps:

  • 1. Add water seasoning packet, salt, lemon, potatoes, and kielbasa to the instant pot. Secure the lid and select manual. Adjust to 8 minutes.
  • 2. Once the cooking is complete use quick release and select cancel. Add the corn secure the lid select manual and adjust to 1 minute.
  • 3. Use quick release and then cancel. Add the shrimp and crawfish. Secure the lid and select manual and adjust to 1 minute. quick release. Remove lemon and seasoning packet. Drain and season with salt and pepper to taste. Serve

Tips:

  • Prep and Clean: Before you start cooking, make sure to prep and clean all your ingredients. This includes deveining and cleaning the shrimp, husking the corn, and slicing the sausage.
  • Use Fresh Seafood: For the best flavor, use fresh seafood. If you can't find fresh seafood, frozen seafood that has been thawed is also a good option.
  • Seasoning is Key: Don't be afraid to season your seafood boil well. A good combination of Old Bay seasoning, Cajun seasoning, and garlic powder will give your boil plenty of flavor.
  • Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Serve with Sides: A low country boil is often served with sides such as corn on the cob, potatoes, and coleslaw.

Conclusion:

A low country boil is a delicious and easy-to-make seafood dish that is perfect for a summer cookout or party. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that everyone will enjoy. So next time you're looking for a fun and festive dish to serve, give low country boil a try!

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