Lowcountry Boil Recipe: Classic Shrimp, Sausage, Corn and Potatoes

This one-pot meal is a Southern favorite steeped in tradition and Old Bay

Story + Photography by Alea Wilkins

When it comes to Southern comfort, no dish represents our particular stretch of the coast more than a Lowcountry boil. Popularized in mid-20th century Beaufort as “Frogmore stew,” this family-sized, one-pot meal combines the best offerings of the region: fresh shrimp, savory sausage, hearty potatoes, sweet corn and plenty of seasoning. For spring and summer hosting, LOCAL Life publisher Lori Goodridge-Cribb serves the dish alongside homemade cocktail sauce, crusty bread (to soak up the brothy goodness) and local brews from Lincoln & South for extra points on local flavor. Best enjoyed around a full table, it is a crowd-pleaser that tastes like home.

Lowcountry boil

Lori Goodridge-Cribb

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Ingredients

  

Lowcountry Boil

• 2 pounds jumbo shrimp 21 to 25 per pound
• 2 pounds red potatoes
• 1 pound smoked sausage
• 4 to 6 ears sweet corn halved
• 1 large sweet onion quartered
• 1 lemon halved
• 1/4 to 1/2 cup Old Bay seasoning
• 8 to 12 quarts water depending on pot size

Cocktail Sauce

• 1/2 cup ketchup
• 2 to 3 tablespoons prepared horseradish
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• Pinch of salt and black pepper

Instructions

 

Lowcountry Boil

• Quarter the onion. Chop the corn and sausage into roughly equal-sized pieces.
• Fill a large pot three-quarters full with water. Add the onion, lemon and Old Bay seasoning, and bring to a boil.
• Once boiling, add the potatoes. Cook for 15 to 20 minutes, or until fork-tender.
• Add the corn and sausage and cook for another 5 to 7 minutes.
• Add the shrimp and cook for no longer than 2 to 3 minutes.
• Use a spider strainer to remove all ingredients from the pot, then season with additional Old Bay to taste. Serve immediately with cocktail sauce and crusty bread.

Cocktail Sauce

• Whisk all ingredients together in a small bowl until smooth and well combined. Taste and adjust horseradish, lemon juice or seasoning as desired. Chill until ready to serve.

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Shrimply the best

For an authentic Lowcountry boil, locally sourced shrimp is non-negotiable. Lori recommends purchasing large shrimp in the 21 to 25 per pound range. These retain their size during cooking while still being small enough to enjoy in one bite. As a general rule, plan on 1/4 pound of shrimp per person.