Lowcountry's Famous Seafood Boil

November 27, 2018
Lowcountry's Famous Seafood Boil

Author Notes: As the holidays start drawing near, gather family and friends around this show-stopping dish from Chicago's premier seafood boil concept Lowcountry for any holiday party! Olivia Murphy

Serves: 3-4
Prep time: 30 min
Cook time: 20 min


  • 2 cups orange juice
  • 2 cups apple juice
  • 1 stalk lemongrass
  • 1/4 cup Cajun seasoning
  • 8 ounces grass-fed butter
  • 2 tablespoons chopped garlic
  • 2 teaspoons salt
  • 1 tablespoon fine black pepper
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
In This Recipe


  1. To Make Seafood Stock: In a 12qt stockpot, add orange juice and apple juice. Add Cajun seasoning (can be store bought). Add lemongrass. Add cold water until it is 2/3 filled. Using a pasta basket, lower desired seafood protein. If you are adding potatoes, corn on the cob, and sausages (extras), the items must be pre-cooked beforehand as the cooking times are different.
  2. To Boil Seafood: Shrimp — 2-3 minutes Snow crab legs and king crab legs — 4-6 minutes Mussels — 4-5 minutes Clams — 5-7 minutes Whole Lobster — 12-15 minutes Dungeness Crab — 15-20 minutes
  3. To Make “Everythang” Sauce: In a small saucepan, add grass-fed butter and chopped garlic. Add salt and fine black pepper. Add Cajun seasoning, cayenne pepper, fresh lemon zest and fresh lemon juice.
  4. In a large plastic bag, combine the cooked protein and add sauce. Shake thoroughly, and enjoy!

More Great Recipes:
Cajun/Creole|Serves a Crowd|Christmas|Thanksgiving|Winter|Entree