One of our absolute favorite summer Sunday staples is the low country boil. The savory flavors go together so well and it’s incredibly simple; we use an outdoor fryer and seafood kettle. And don’t forget the savory garlic butter sauce for drizzling or dipping. Here’s our low country boil recipe so you can see just how easy this southern classic is.
What You’ll Need
- ½ cup Cajun seasoning or Old Bay
- 2 lbs. whole new potatoes
- 8-12 pieces of short ear corn
- 2 lbs. pre-cooked smoked sausage (½- to 1-inch thick slices)
- 2 lbs. shrimp, preferably split and deveined
- ½ cup butter
- 4 cloves garlic, minced
- Fill fryer or seafood kettle to the MAX fill line with water. (NOTE: If using a seasoning bag, place bag in basket.) Set heat to 375° F and bring to a boil (approximately 20-25 minutes.)
- Add whole potatoes to basket and lower carefully into boiling water; boil for 12 minutes.
- Add corn to the potatoes, and boil an additional 9 minutes.
- Add sausage to the kettle, continuing to boil for 9 more minutes.
- Lastly, add shrimp. Boil for an additional 3 to 5 minutes until shrimp are pink. Total cooking time for the boil is 33 to 35 minutes. Slowly lift the basket from the hot water. Hook the drain clip onto the basket into drain clip mounting hole. Allow low country boil to drain, and serve hot.
Prepare the Dipping Sauce:
- In a medium saucepan, melt butter over low heat. Add minced garlic and mix. Drizzle butter sauce over each plate or serve in a ramekin on the side.