A New Englander's Low Country Boil

By • May 15, 2015 1 Comments

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Author Notes: As a New Englander, I should be all about the clam bakes, but there's something so simple and easy about a low country boil that I can't help but love it. For those who've never heard of a low country boil, all you do is boil a large pot of water, douse it with Old Bay or crab boil (which apparently is a spice sachet you can buy, but I couldn't find any at my local grocery store in Boston) and then add potatoes, corn, smoked sausage, and shrimp in succession. Then you drain it, and--here's my favorite part--dump it onto a newspaper-lined table to eat outside without any plates and utensils. How fun is that?Joy Huang | The Cooking of Joy

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Serves 4

  • 4 quarts water
  • 1 lemon, halved
  • 1 onion, quartered
  • 1/4 cup Old Bay seasoning, plus more for serving
  • 2-3 pounds red potatoes
  • 4 ears of corn, shucked and cut in half
  • 14 ounces kielbasa links, cut in half
  • 2 pounds shell-on raw shrimp
  1. Add the lemon, onion, and Old Bay to the water in a large pot and bring to a boil. Add the potatoes and let cook for 15 minutes.
  2. Add the corn and kielbasa and cook for 5 minutes. Add the shrimp, give it a good stir, cover the pot, and turn off the heat. Let sit for about 4 minutes, until the shrimp are pink.
  3. Drain the contents of the pot (I just poured everything into the pasta insert that I set in my sink). Line an outdoor table with lots of newspapers, and dump the low country boil onto the newspaper. Serve with additional Old Bay. Enjoy!

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