Low Country Boil

Name: Low Country Boil
Yield: 8 servings
Ingredients: 3 tablespoons seafood seasoning (such as Old Bay), plus more for sprinkling; 3 pounds red-skinned new potatoes, halved if large; 2 16-ounce packages kielbasa, cut into 1-inch pieces; 8 ears of corn, shucked and cut into halves or thirds; 4 pounds frozen crab legs; 4 pounds jumbo shrimp (shells on); 2 sticks unsalted butter; 5 cloves garlic, minced; Kosher salt and freshly ground pepper

When Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she’d often gather with family beneath the Spanish moss–covered tree in her great-grandfather’s yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaper-lined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple — they’re super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It’s the best kind of communal eating, she says. “Instead of breaking bread, we’re breaking crab.”

🥗Gluten-Free 🏷️Shrimp 🏷️Red potato recipes 🏷️Main dish Gluten free

🏷️

🏷️Crab recipes

🏷️Corn recipes

Total

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Food Network

Ingredients

3 tablespoons seafood seasoning (such as Old Bay), plus more for sprinkling
3 pounds red-skinned new potatoes, halved if large
2 16-ounce packages kielbasa, cut into 1-inch pieces
8 ears of corn, shucked and cut into halves or thirds
4 pounds frozen crab legs
4 pounds jumbo shrimp (shells on)
2 sticks unsalted butter
5 cloves garlic, minced
Kosher salt and freshly ground pepper

9 Ingredients

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Instructions

1
Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
2
Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.

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