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Our family’s version of the Low Country Boil is a little different than the traditional way. We love doing ours on the grill for more amazing flavor!
Why You’ll Love This Recipe
Low Country Boil was made for gathering! With shrimp, smoked sausage, corn and potatoes all cooked together, it’s an easy way to feed a lot of hungry people without making a bunch of different dishes. It’s perfect for family reunions, summer BBQs, holidays and neighborhood get-togethers.
Traditionally, a Low Country Boil is cooked in a big pot of boiling water, but we prefer the grill. Not only does grilling add so much more flavor, you also don’t have to find a pot big enough to feed a crowd! Everything cooks together in foil packets or pans on the grill, making prep and cleanup easy.
And I love that it is a complete meal. You’ve got your protein, vegetables and potatoes all in one place. Add plenty of seasoning and some melted butter and there really isn’t much else you need—although a loaf of crusty bread for soaking up all that delicious buttery goodness is always a good idea!
One of the best parts of a Low Country Boil is how casual and communal it is. Traditionally, everything can be dumped right onto a newspaper- or paper-covered table and everyone digs in. It’s less of a dinner and more of an event, which makes it especially fun for summer entertaining.
Ingredients Needed
- Shrimp, raw and devained
- Andouille Sausage
- Red Potatoes, small
- Corn on the Cob
- Olive Oil
- Lemons
- Old Bay Seasoning
- Garlic
- Salt and Pepper
- 4 lemons cut into 8 wedges each
- Butter
- Parsley, for garnish
How To Make Low Country Boil
- Cut sausage into bite size pieces.
- Boil the potatoes until they are fork tender.
- Cut potatoes in half or quarters to make them bite size.
- Husk the corn and cut each ear into 2-3 pieces.
- Place a plate in the bottom of pan and add about 1/2 inch of water.
- Put corn into the pan.
- Cover and bring water to a boil.
- Reduce heat and steam the corn until water has almost evaporated, about 10 minutes.
- Lay out two pieces of extra heavy aluminum foil on counter.
- Grab another large bowl and add a couple handfuls of sausage, shrimp and corn.
- Add in a few tablespoons of olive oil and minced garlic cloves.
- Sprinkle with salt, pepper and Old Bay seasoning.
- Use a wooden spoon or your clean hands to mix all the ingredients together.
- Pour ingredients onto prepared foil.
- Add 3-4 lemon wedges and about 4 Tablespoons of sliced butter.
- Wrap up in foil tightly so the juices don’t run out.
- Wrap a third piece of foil and wrap around the outside of the packet.
- Place packets on a medium hot grill and cook until the shrimp is cooked thorugh. About 5-6 minutes per side.
Tips from Leigh Anne
- Cut the potatoes into similar-sized pieces. Keeping your potatoes uniform in size will help them cook evenly. If using larger potatoes, cut them in half or quarters.
- Use large shrimp. Large or jumbo shrimp work best for a Low Country Boil because they are less likely to overcook.
- Choose a flavorful smoked sausage. Andouille sausage is traditional and adds a little spice, but kielbasa or another favorite smoked sausage works great, too. We also use some regular hot dogs for the kids.
- Be generous with the seasoning. Old Bay or your favorite seafood seasoning gives a Low Country Boil its signature flavor. Sprinkle some over the ingredients before grilling and have extra available for serving
- Add plenty of butter. Drizzle it over the finished boil or serve it on the side for dipping.
- A squeeze of fresh lemon juice right before serving brightens all the flavors. I also like to add lemon wedges to the serving platter.
- For the full Low Country Boil experience, cover your table with butcher paper or newspaper and pour everything right down the middle. Add bowls of melted butter, lemon wedges and extra seasoning and let everyone dig in!
Be careful as you open your packets. They are hot and there is steam inside.
Frequently Asked Questions
Can I make a low country boil without a grill?
You can make it the traditional way in a large pot on the stovetop. Bring seasoned water to a boil and add the ingredients in stages, beginning with the potatoes since they take the longest to cook. Add the shrimp last because they only need a few minutes.
How do I know when the shrimp are done?
The shrimp are done when they turn pink and opaque and curl into a loose C shape. Be careful not to overcook them or they can become tough and rubbery.
Can I use other types of seafood?
Yes! Crab legs, crawfish and clams are all delicious additions. Just be sure to adjust the cooking time depending on the seafood you use.
How much low country boil should I make per person?
For a main dish, plan on about 1/3 to 1/2 pound of shrimp per person, along with sausage, potatoes and corn. If you are serving lots of side dishes, you can plan on a little less.
Can I prepare it ahead of time?
You can do most of the prep ahead. Cut the sausage and corn, partially cook the potatoes and prepare your seasonings. Keep everything refrigerated until you are ready to assemble and grill. Wait to add the shrimp until just before cooking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet with a little butter or in the oven until warmed through. Avoid overheating the shrimp, as they can quickly become tough.
Whether you’re hosting a backyard BBQ, family reunion or just want to make dinner a little more fun, this grilled Low Country Boil is always a hit.
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Low Country Boil on the Grill
Ingredients
- 4 lbs shrimp raw and devained
- 2.5 lbs. sausage andouille or other sausage
- 5 lbs red potatoes small
- 10 ears corn husked and cut into 3 pieces,
- 1/2 cup garlic minced
- 1 cup olive oil
- 16 Tbsp. Old Bay Seasoning 1-2 tablespoons per packet
- 6 tsp salt 1 tsp per packet
- 3 tsp pepper 1/2 tsp per packet
- 4 lemons cut into 8 wedges each
- 1 1/2 cups butter cut into tablespoon size pieces
- parsley chopped for garnish
Instructions
- Slice potatoes into bite size pieces and boil until fork tender.
- Flash steam corn by placing a place it the bottom of a pan with 1/2 inch of water. Add corn and bring the water to a boil. Reduce heat and let steam until water has almost evaporated, about 10 minutes.
- Slice sausage into bite size pieces.
- In a bowl, place a large handful each of sausage, potatoes, shrimp and 4-5 ears of corn.
- Drizzle with a couple tablespoons of olive oil.
- Add in 2-3 Tablespoons of minced garlic.
- Sprinkle with 1-2 Tablespoons of Old Bay Seasoning.
- Add in a teaspoon of salt and half a teaspoon of pepper
- Mix to combine.
- Pour contents of bowl onto two pieces of overlapping heavy duty foil .
- Add 4 tablespoons butter and 4 lemon wedges.
- Close foil package tightly and cover with an additional piece of foil.
- Above quantities will make about 6-7 packets depending on size.
- Heat grill to a medium high heat and place as many packets as you can on the grill. Cook for 5-6 minutes each side.
- Empty contents of packets into a large bowl. Be careful of the steam. Then pour down the middle of the table.
- Garnish with fresh parsley and add slices of garlic bread if desired.
Tips & Notes:
- Cut the potatoes into similar-sized pieces. Keeping your potatoes uniform in size will help them cook evenly. If using larger potatoes, cut them in half or quarters.
- Give the potatoes a head start. Potatoes take longer to cook than the other ingredients, so partially cooking them before adding them to the grill will ensure everything is ready at the same time.
- Use large shrimp. Large or jumbo shrimp work best for a Low Country Boil because they are less likely to overcook. We prefer to use peeled shrimp with the tail on but you can use shell-on shrimp.
- Choose a flavorful smoked sausage. Andouille sausage is traditional and adds a little spice, but kielbasa or another favorite smoked sausage works great, too. We also use some regular hot dogs for the kids.
- Be generous with the seasoning. Old Bay or your favorite seafood seasoning gives a Low Country Boil its signature flavor. Sprinkle some over the ingredients before grilling and have extra available for serving
- Add plenty of butter. Melted butter makes everything better! Drizzle it over the finished boil or serve it on the side for dipping.
- Add fresh lemon. A squeeze of fresh lemon juice right before serving brightens all the flavors. I also like to add lemon wedges to the serving platter.
- Make cleanup easy. If you’re cooking your Low Country Boil in foil packets or disposable foil pans, cleanup is practically nonexistent—one more reason this is such a great meal for entertaining.
- Serve it family style. For the full Low Country Boil experience, cover your table with butcher paper or newspaper and pour everything right down the middle. Add bowls of melted butter, lemon wedges and extra seasoning and let everyone dig in!
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Brandi P says
I was so worried the potatoes would be under done and the shrimp would be over done, but I was very pleasantly surprised that the shrimp was just amazing!! The potatoes also!!
Tom says
I made this for a party of 15 adults. I added a little more shrimp and also added snow crab clusters. I put everything in a large aluminum foil pan added 2 cans of beer and covered with aluminum foil. I put it on a pellet smoker at 250-300 for about an hour. It turned out great. Everyone enjoyed it. Thanks for the recipe.
Marianne Spengler says
Love this recipe! I made it 2 years ago and it was a hit. And so easy to prepare in advance for those of us who are not good party planners. I don’t remember what I did with the shrimp last time I made it – do I add them into the packets frozen? or thaw first? Thank you!
Leigh Anne Wilkes says
Mine are usually partially frozen when I add them. More thawed than frozen.
David Vogt says
The BEST way to do a boil! My family loved it. Thanks for sharing.
Leigh Anne Wilkes says
I am so glad you all loved it! Isn’t the flavor the best!!!