Entree: United States – South Carolina, Southern United States – Lowcountry Boil

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 6 quarts (5.7 L) water
- 1/3 cup (80 ml) Old Bay seasoning
- 2 tbsp (30 ml) kosher salt
- 3 bay leaves
- 1 large yellow onion, quartered
- 6 cloves garlic, smashed
- 4 lemons, 2 halved and 2 cut into wedges for serving
- 2 lb (900 g) small red potatoes, whole (if larger, halved)
- 6 ears corn, husked and halved (or 3 lb / 1.4 kg frozen corn on the cob)
- 1.5 lb (680 g) smoked sausage (kielbasa or Andouille), sliced into 1-inch pieces
- 3 lb (1.36 kg) South Carolina shrimp, shell-on or peeled to preference, deveined (medium to large; approx. usable weight)
- 6 tbsp (85 g) unsalted butter
- 1/4 cup (15 g) fresh parsley, chopped
- Optional: hot sauce, extra Old Bay for sprinkling

Instructions

Short Description:
A one-pot coastal feast of South Carolina shrimp boiled with smoked sausage, sweet corn, and red potatoes, seasoned generously with Old Bay and brightened with lemon and parsley. Served family-style for a casual main course.

Regional Notes:
This is the Lowcountry (South Carolina) version: it uses local South Carolina Gulf/Atlantic shrimp as the defining ingredient and a liberal amount of Old Bay seasoning. Unlike some inland boils, the Lowcountry Boil keeps the seafood focus (shrimp) and often goes by the local name Frogmore Stew on St. Helena Island and nearby Lowcountry communities.

1. In a very large stockpot, bring 6 quarts (5.7 L) of water to a rolling boil over high heat. Add Old Bay seasoning, kosher salt, bay leaves, quartered onion, smashed garlic, and the 2 halved lemons. Return to a boil and let the seasoning steep for 3 minutes.
2. Add the red potatoes to the seasoned boiling water. Cover and cook 10–12 minutes, or until potatoes are just tender when pierced with a fork (timing depends on size).
3. Add the halved corn and sliced smoked sausage to the pot. Continue boiling, uncovered, for 5–7 minutes until corn is bright and nearly tender and sausage is heated through.
4. Add the shrimp to the pot in a single layer. Cook 2–4 minutes, or until shrimp turn pink and curl—do not overcook. Taste the broth and adjust seasoning with a little extra Old Bay or salt if needed.
5. Meanwhile, melt the butter in a small saucepan or microwave and stir in chopped parsley and the juice of the remaining 2 lemons (optional: a dash of hot sauce). Keep warm.
6. Drain the pot through a large colander and quickly transfer the shrimp, sausage, corn, and potatoes to a large serving platter or spread on newspaper or butcher paper for a traditional presentation.
7. Drizzle the parsley-lemon butter evenly over the hot boil, sprinkle additional Old Bay to taste, and serve immediately with lemon wedges and hot sauce on the side.
8. To serve: guests pull apart ears of corn, split potatoes, and enjoy shrimp and sausage with lemon and butter. Leftover boil can be refrigerated and reheated gently in a covered pan.