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Low Country Boil

(serves 10-15)


  • Seafood seasoning (such as Old Bay® or Tony Chachere’s®) or simply salt and pepper, to taste
  • 5 lb. new potatoes (the smaller, the better)
  • 3 lb. link sausage (kielbasa, andouille, dry cured pork, smoked sausage, even venison sausage), cut into 2-inch pieces
  • 10-12 ears fresh sweet corn (frozen on the cob works), husks and silk removed; break in half depending on the size of ears
  • 4-5 lb. fresh shrimp 16-25 count (or for a regional twist use clams, cleaned crabs or lobster, prawns, crawfish, or any in combination–it’s all good!)
  • Ice cold beer, iced tea, water and/or soft drinks to please the crowd!


  1. Heat a large pot of water over an outdoor cooker, or if cooking indoors use medium-high heat. Add seasoning to taste, and bring to a boil. Add potatoes, then the sausage, and cook for about 10 minutes. Add the corn (and crab/lobster/clams); cook for another 5 minutes. Check that potatoes are done, then add the shrimp (prawns/crawfish) plus a sprinkle more seasoning, and cook for another 3 or 4 minutes.
  2. Carefully drain off the water and pour out the contents onto a picnic table covered with newspaper. Grab a plate and a very cold beverage, and enjoy!
  3. Bring plenty of smiles, napkins, and a manageable way to properly dispose of or compost shells and corn cobs, and recycle your beverage containers.