Entree: United States – Deep South – Lowcountry Boil (One-pot seafood and sausage boil with potatoes and corn flavored with savory spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 24 min

Total 35 min

Ingredients

- 6 cups (1.4 L) water plus more to fill pot (or 6 cups (1.4 L) seafood or chicken stock for extra flavor)
- 2 tbsp (30 g) kosher salt
- 2 tbsp (30 g) Old Bay or creole seasoning
- 2 bay leaves
- 1 tbsp (15 g) black peppercorns
- 1 lemon, halved
- 1 1/2 lb (680 g) small new potatoes (about 1 lb after trimming), scrubbed
- 4 ears corn on the cob, halved crosswise (or 4 cups (640 g) corn pieces)
- 1 lb (454 g) smoked sausage (kielbasa or Andouille), sliced into 1-inch pieces
- 1 1/2 lb (680 g) large shrimp, peeled and deveined (shells on may be left if preferred)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Prepare the cooking liquid: In a very large stockpot bring 8–10 quarts (7.6–9.5 L) water or enough to cover ingredients to a boil. Add 2 tbsp (30 g) kosher salt, 2 tbsp (30 g) Old Bay or creole seasoning, bay leaves, peppercorns and the halved lemon; return to a boil.
2. Cook potatoes and corn: Add the potatoes to the boiling seasoned water and cook 10–12 minutes until just tender. Add the corn halves and sliced smoked sausage and simmer 5–7 more minutes until the corn is hot and potatoes are fully tender.
3. Add shrimp and finish: Add the shrimp to the pot and cook 2–4 minutes until pink and opaque. Drain the pot well and transfer the contents to a large platter or spread on newspaper for a classic presentation.
4. Serve: Toss with 4 tbsp (60 g) melted butter, sprinkle chopped parsley, and serve immediately with lemon wedges for squeezing. Provide extra melted butter or cocktail sauce on the side if desired.