A Lowcountry boil is South Carolina’s version of a seafood boil. The recipe is named after its place of origin: South Carolina’s Lowcountry, where local shrimpers used the day’s catch to make a filling meal. It’s an easy one-pot meal consisting of shellfish, vegetables, sausage, and spices. The main difference from a seafood boil is the addition of a spicy smoked sausage like kielbasa or andouille. A Cajun-style seafood seasoning, such as the classic Old Bay Seasoning, is often used. Common types of seafood found in a lowcountry boil are shrimp, crab, and crayfish. Typical vegetables are corn on the cob, onions, potatoes, and celery.
Recipe Servings: 12
Ingredients
- Old bay seasoning, to taste
- 5 lbs small red potatoes
- 3 packages (16 oz each) cooked kielbasa sausage, cut into 1-inch pieces
- 8 ears fresh sweet corn, split in half with husks and silks removed
- 5 lbs whole crab, broken into pieces
- 4 lbs fresh shrimp, peeled and deveined
Directions
- Place a large pot of water over medium-high heat.
- Add the Old Bay Seasoning and bring it to a boil.
- Add the potatoes and sausage. Boil for 10 minutes.
- Add the corn and crab. Boil for another 5 minutes.
- Add the shrimp when everything else is almost done. Boil for another 3–5 minutes.
- Drain the water, pour the food into a large serving bowl, and serve immediately with optional lemon wedges, hot sauce, melted butter, and/or cocktail sauce on the side.
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