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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
A Low Country Boil is traditionally a one pot meal that was done as a way to feed a lot of people. The boil originated in the coastal region of the United States but also have roots that go back to the slave trade and the Gullah people. It was the perfect way to feed a large group of people quickly with what food you had available. Today, it is the perfect thing to make for a family reunion, holiday or get together.
Traditionally the meal is made with a combination of shrimp, sausage, corn and potatoes. It is an entire meal in one pot or in our case, one grill. The boil is usually done by placing all the ingredients into a big pot of boiling water and boiling until cooked. We prefer to cook ours on the grill for better flavor and who has one pot big enough to hold enough food to feed a crowd??
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
- Traditionally spicy Andouille sausage is used. We use it along with another non spicy sausage such as kielbasa if we are feeding children.
- The Old Bay Seasoning is the secret ingredient so don’t leave it out. It is what gives everything such amazing flavor.
- We serve our Boil with garlic bread. We just add slices right on top of the other ingredients.
Be careful as you open your packets. They are hot and there is steam inside.
Half of the fun of the Low Country Boil is eating it right off the table. It’s a little messy but so fun. Cover the table with a plastic tablecloth for easy clean up.
More of our favorite meals to eat at the beach:
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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.
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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!!!