Low Country Boil is a classic Southern dish loaded with tender seafood and vegetables and served with a delectable garlic dipping sauce.
This Seafood Recipe is quite similar to my Classic Shrimp Boil, but with the addition of crab meat, flavorful Old Bay seasoning, and a buttery garlic sauce. For another classic Southern recipe, try my Shrimp and Grits.
Sabrina’s Low Country Boil Recipe
Although you can serve this recipe up on plates the same way you would a normal dinner, it’s more fun to have a traditional Country Boil Dinner Party. Let the fun times roll by pouring this one-pot meal full of seafood flavor on a picnic table with craft paper. Besides the delicious seafood, the best part of a seafood boil is that you only need one pot to cook an entire meal. If you aren’t from the south, this might be your first time seeing seafood made this way. But once you’ve tried it, you may never cook seafood any other way again.
Recipe Card
Ingredients
Garlic Butter Dipping Sauce:
- 1 cup unsalted butter
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
Country Boil:
- 2 tablespoons Old Bay Seasoning
- 5 pounds baby new potatoes
- 32 ounces cooked kielbasa sausage , sliced in 1" pieces
- 4 ears yellow corn , cut into thirds
- 5 pounds whole crab , broken into pieces
- 4 pounds fresh shrimp , peeled and deveined (13-15 count)
- 8 cups water
Instructions
Garlic Butter Dipping Sauce:
- Add the butter, garlic, salt, and paprika to a small saucepan on low heat.
- Let this melt slowly while you cook the boil.
- Once melted, stir well, cook an additional 30 seconds, then turn off the heat.
Country Boil:
- To a very large stockpot on medium high heat add the Old Bay Seasoning and 8 cups of water and bring to a boil. Use a steamer basket insert if you have one for your pot.
- Add in the potatoes, and cook for 10 minutes.
- Add in sausage, corn, and crab and cook for 5 minutes.
- Add in shrimp, cook for 3 minutes.
- Strain out the cooking liquid very well. It's easiest to just lift out the steamer basket and let it drain.
- Pour the contents onto an outdoor table covered with craft paper, paper grocery bags (inside side up) or newspaper (not preferred).
- Serve with beer, french bread slices and keep trash plates or bags around the table for discarded pieces of shell or corn cobs.
- When eating, drizzle with the melted garlic butter or use in a small cup as a dipping sauce.
Nutrition
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Note from Sabrina
Start with well-seasoned water. The seasoning blend is the foundation of this recipe, so give it a few minutes to boil with the water before adding ingredients. This helps infuse everything with flavor from the start.
Table of contents
About this Recipe
When it comes to classic Southern Low Country Food, it doesn’t get more traditional than a South Carolina Low Country Boil. This tasty, hearty seafood boil, also known as Frogmore Stew, is filled with fresh seafood, tender potatoes, smoky sausage, and sweet corn. Everything is simmered in spices found in Low Country cuisine. It’s served family style, usually spread out on a paper-lined table, with some melted butter and warm bread.
Ingredients
- Garlic Butter: An easy garlic butter sauce made with minced garlic, butter, paprika, and kosher salt is the perfect dipping sauce for seafood. Cook it first so the flavors have time to develop while it rests.
- Old Bay Seasoning: This is a classic flavor addition for Southern cooking, especially if you’re making seafood. The blend is made with flavorful spices like paprika, white pepper, mustard, red pepper flakes, and allspice to add a complex and slightly hot flavor to the seafood boil.
- Corn: Cut the fresh corn cobs into 3 pieces. This makes the corn more manageable, but the corn pieces are still large enough to eat off the cob.
- Seafood: For a true country boil, you need to have fresh shrimp but you can use frozen and thawed shrimp if needed. The whole blue crabs make a fun presentation but you can also chop them into pieces first to make them easier to eat.
- Sausage: Spiced, smoky kielbasa sausage adds a lot of savory flavors and a change in texture from the tender potatoes and seafood.
- Potatoes: Baby new potatoes are small with a thin, delicate skin that makes them perfect for boiling. They get deliciously soft inside while still holding their shape.
Can this be made ahead of time?
While you can do all the prep work the day beforehand, seafood boils taste best when they are freshly made. The seafood can get tough and rubbery when reheating it. However, you can par-boil the potatoes the night before then you can add them to the boiling broth for a couple minutes before making the rest of the recipe as usual. You can also peel and clean the shrimp the night before, just store it in cold water so it stays fresh and firm.
Pairing Suggestions
The most simple and classic way to serve Seafood Boil is with cold beer and crusty bread. The refreshing drink tastes especially amazing with the smoky sausage and slightly spicy seafood. Toasted French Bread or slices of Garlic Bread taste great. Don’t forget some lemon wedges to go with all that low country seafood flavor.
How to Store
- Serve: This Low Country Boil tastes best served fresh, and you shouldn’t leave the recipe out for more than 2 hours.
- Store: However, if you have leftovers, you can cover the dish tightly with a piece of foil and keep the recipe in the fridge for 3-4 days.
- Freeze: You can freeze the boiled seafood; however, the cooked corn and potatoes won’t keep their texture as well. If you’d like to keep the meat for later, I’d recommend separating it from the other boil ingredients and keeping it frozen for up to 3 months.
Frequent Questions
A Low Country Boil is technically a seafood boil, however “Seafood Boil” most commonly refers to a Louisiana Seafood Boil and there are slight differences. Low Country Boil always includes fresh shrimp, preferably from low coast regions like South Carolina and Florida. Louisiana Seafood Boil usually has crawfish, but can be any blend of gulf coast seafood like crab legs and shrimp. A Louisiana Boil is made with Creole or Cajun seasonings so they are usually much spicier.
Use a large, tall stockpot (12 to 20 quarts) to ensure ingredients move freely.
Variations
- Lemon: Give this seafood boil a delicious fresh lemon flavor that goes perfectly with the shellfish. Cut lemons into thick slices and add to the cooking liquid with the Old Bay seasoning. After boiling, remove the cooked lemon slices. Serve the dish with fresh lemon wedges to add more lemon juice as an optional garnish.
- Sausage: If you don’t have kielbasa, you can use other kinds of sausages like andouille sausage, chorizo, or German smoked sausage.
- Vegetables: You can add different kinds of veggies like green beans, onions, cauliflower, carrots, or peppers to go with the corn and potatoes already in the recipe.
- Seafood: Swap out the whole crabs with crab legs and claws. Use some lobster tails and claws instead for a fancier dinner. You can also add some mussels, clams, crawfish or scallops too!
Related Recipes
More Delicious Classic Seafood Dishes
Photos used in previous version of post:
Yum! It was delicious and easy.
Glad you enjoyed the recipe Chrissy and thanks for the five star review!