Tulo

Low Country Boil Recipe

A newspaper-lined table piled with a low country boil of pink shrimp, sliced andouille sausage, corn on the cob, and red potatoes, with lemon wedges scattered on top.
Photo by Mike C on Pexels

Staggering the ingredients into the pot by cook time, potatoes first, then sausage, then corn, then shrimp last, means everything finishes at the same moment instead of turning to mush or overcooking, and a heavily seasoned broth means every bite picks up flavor even though nothing sits in it for long.

Prep
20 min
Cook
40 min
Total
1 hr
Servings
6

Ingredients

Servings6
  • 5 quarts water
  • 1/2 cup Old Bay seasoning
  • 2 whole lemons, halved
  • 1 head garlic, halved crosswise
  • 3 leaves bay leaves
  • 2 pounds small red potatoes
  • 6 ears corn on the cob, halved
  • 2 pounds large shrimp, shell-on
  • 2 tablespoons salt
  • 4 tablespoons butter, melted, for serving

Nutrition per serving

Calories
1086
Protein
55g
Carbs
52g
Fat
76g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Fill a large stockpot (at least 12 quarts) with the water. Add the Old Bay, lemons, garlic, bay leaves, and salt. Bring to a rolling boil over high heat.
  2. 2Add the potatoes and boil for 12-15 minutes, until they're just tender when pierced with a knife but still hold their shape.
  3. 3Add the andouille sausage and boil for 5 minutes to heat through and let it flavor the broth.
  4. 4Add the corn and boil for 5 minutes more, until the kernels turn bright yellow and are just tender.
  5. 5Add the shrimp and boil for 2-3 minutes, just until they turn pink and opaque, watching closely so they don't overcook.
  6. 6Turn off the heat and let everything sit in the hot broth for 3-4 minutes to soak up more seasoning.
  7. 7Drain the pot in a large colander, or lift everything out with a spider strainer, and pile it onto a newspaper- or butcher-paper-lined table.
  8. 8Serve immediately with melted butter, extra lemon wedges, and plenty of napkins.

Tips & variations

  • Leave shrimp shell-on for the boil, the shells protect the meat from overcooking and add flavor to the broth; peel at the table.
  • Swap kielbasa for andouille for a milder, less spicy version, or add a few dashes of hot sauce to the melted butter for dipping.
  • For a bigger crowd, this scales easily, just make sure the pot is large enough that everything is fully submerged when added.
  • Frozen corn on the cob works fine straight from frozen; add it at the same point in the timeline, it just may need an extra minute or two.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of water over medium-low heat, or microwave in short bursts, since shrimp turn tough with prolonged high heat.

Tips from the Tulo kitchen

  • Taste the broth before adding the potatoes and adjust the Old Bay or salt then, it's much harder to fix seasoning once everything's in the pot.
  • A mesh boil basket that fits inside the stockpot makes pulling everything out at once far easier than draining a full pot of scalding water.

FAQ

Can I use frozen shrimp?

Yes, thaw them fully in the refrigerator or under cold running water first so they cook evenly in the short time they're in the pot.

What can I use instead of Old Bay?

A homemade blend of paprika, celery salt, black pepper, cayenne, and a pinch of allspice gets close, or use another Cajun-style seafood boil seasoning.

Do I need to peel the shrimp before cooking?

No, shell-on shrimp hold their texture and flavor better during boiling; peel them at the table once served.

Can this be made ahead?

It's best served immediately since shrimp and corn lose texture as they sit, but the seasoned broth can be made a day ahead and reheated to boiling before adding the solid ingredients.

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