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Lowcountry Boil
Created by: Howcan Team
Ingredients
- 3 pounds of large shrimp, unpeeled
- 2 pounds of smoked sausage, cut into 2-inch pieces
- 8 ears of corn, shucked and cut into thirds
- 3 pounds of small red potatoes
- 2 lemons, halved
- 1/2 cup of Old Bay seasoning
- 1/4 cup of salt
- 8 quarts of water
Instructions
- In a large stockpot, bring 8 quarts of water to a boil.
- Add 1/2 cup of Old Bay seasoning and 1/4 cup of salt to the boiling water.
- Add the potatoes to the pot and cook for 10 minutes.
- Add the smoked sausage and corn to the pot and cook for an additional 5 minutes.
- Add the shrimp to the pot and cook for 3-4 minutes, until they turn pink and opaque.
- Using a slotted spoon, transfer the shrimp, sausage, corn, and potatoes to a large serving platter.
- Squeeze the lemon halves over the seafood boil and serve hot.
Lowcountry Boil, also known as Frogmore Stew, is a traditional Southern dish originating from the Lowcountry region of South Carolina. This one-pot wonder is a flavorful combination of fresh shrimp, sweet corn, spicy sausage, and red potatoes, all boiled together with a blend of aromatic spices. The dish is often associated with outdoor gatherings and communal feasting, reflecting the region's rich culinary and cultural heritage. Renowned chefs and restaurants in the Lowcountry, such as Husk in Charleston, have put their own spin on this classic dish, elevating it to new heights. For the best Lowcountry Boil experience, sourcing high-quality, local ingredients and nailing the seasoning are key. Whether enjoyed at a seaside shack or a fine dining establishment, this beloved dish captures the essence of Southern hospitality and coastal living.
50 min
8
380 calories
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