Lowcountry Boil with Shrimp and Sausage | CookOS

Lowcountry Boil

Name: Lowcountry Boil with Shrimp and Sausage
Yield: 2 servings
Ingredients: 1/2 pound red-skinned potatoes, quartered; 1/2 pound smoked sausage; 1 cup Cajun seasoning, such as Paul Prudhomme; 1/2 cup seafood seasoning, such as Old Bay; 4 bay leaves; 1/4 onion, cut into 1/2-inch pieces; 2 ears yellow corn, cut into thirds; 1/2 pound 16/20 local shrimp, peeled and deveined

Lowcountry boil is a one-pot coastal seafood dinner layering 16/20 shrimp, smoked sausage, corn, potatoes, and onions in Cajun and Old Bay seasoning. Everything cooks together in one pot for an easy, hands-off meal.

🥗Gluten-Free 🏷️Shrimp 🏷️Sausage recipes 🏷️Main dish 🏷️High fiber 🏷️Gluten free

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Total

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Food Network · by Food Network

Ingredients

1/2 pound red-skinned potatoes, quartered
1/2 pound smoked sausage
1 cup Cajun seasoning, such as Paul Prudhomme
1/2 cup seafood seasoning, such as Old Bay
4 bay leaves
1/4 onion, cut into 1/2-inch pieces
2 ears yellow corn, cut into thirds
1/2 pound 16/20 local shrimp, peeled and deveined

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Instructions

1
Combine 8 cups of water with the potatoes, smoked sausage, Cajun and seafood seasonings, bay leaves and onion in a large stockpot and bring to a boil. Cook until the potatoes are al dente, 4 to 5 minutes. Add the corn, reduce the heat to a simmer and cook about 10 minutes. Add the shrimp and simmer until just cooked through. Strain the potatoes, sausage, corn and shrimp from the cooking liquid and serve.

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Tips & Notes

Pro tips

Cut potatoes into quarters so they cook through in the same time as the shrimp (about 15 minutes total).
Add corn in the last 5 minutes to keep it tender-crisp and prevent mushiness.
Use fresh local shrimp if available; they cook more evenly and have better texture than previously frozen.
Taste the broth after adding spices and before adding protein; the seasoning should be bold but not overpowering.

Substitutions

Smoked sausage → andouille sausage or kielbasa (increases heat slightly with andouille)
16/20 shrimp → 21/25 shrimp or crawfish (adjust cooking time by 1–2 minutes)
Red-skinned potatoes → Yukon Gold or fingerling potatoes (same cooking time)
Yellow corn → frozen corn (add in last 2 minutes to avoid sogginess)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a pot over medium heat with a splash of water to avoid drying out the shrimp.

Common Questions

Can I prep lowcountry boil ahead of time?

Yes. Peel and devein shrimp up to 1 day ahead, cut potatoes and onions 4 hours ahead, and store covered in the fridge. Cook everything fresh just before serving.