A Low Country Boil is a classic Southern one-pot meal that is perfect for feeding a large crowd. The dish contains shrimp and sometimes crabs, potatoes, corn on the cob, smoked sausage, and sweet onions simmered in a seasoned liquid of lemons, butter, and white vinegar.
I experienced my first Low Country Boil last weekend when Michael and I visited our friends, Aaron and Karen Mumford, who live in Brunswick, Georgia. Luckily, we arrived on a night when they were hosting an engagement party at their house. Aaron made his famous low country boil and was so kind to share his recipe. Thank you, Aaron! He likes to cook this meal outside using a pot designed for frying turkeys (Aaron's is pictured below). He notes that the per person ingredient quantities assume that everyone is hungry and leftovers are desired. Calculate the quantities of each ingredient by multiplying each by the number of hungry people you’d like to serve.
Simmering Liquid Ingredients:
- 1-2 bags Zatarain’s Crab Boil Seasoning
- 2 lemons, cut in half
- ¼ cup salt
- ½ stick butter
- 2 tablespoons white vinegar
- All other ingredients (per person):
- ½ pound large shrimp, in shell
- 4 small red skinned potatoes, halved
- 1 ear corn cut into thirds
- 2 kielbasa or smoked sausage, thick slices
- 1/3 sweet onion, quartered
- 1/3 pound crab legs/claws, optional
- cocktail sauce
- melted butter
- French Bread
- Fill turkey fryer half full with water.
- Add Zatarain’s, lemons, salt, butter, vinegar and bring to a boil.
- Add potatoes and boil for 15 minutes.
- Add corn, sausage, onion and boil for 5 minutes longer.
- Add shrimp and boil for 3 minutes longer. (Crab can be added, if desired, with shrimp)
- Drain and serve immediately on top of newspapers or in a platter. Generously sprinkle Old Bay Seasoning on top.
- Serve with cocktail sauce, melted butter, and slices of French bread.