Low Country Boil on the Grill

Low Country Boil made a little different than the traditional way. We love doing ours on the grill for a more amazing flavor!

Course Main Dish

Cuisine American

Prep Time 1

Cook Time 15

Total Time 1 15

Servings servings

Calories 864kcal

Author Leigh Anne Wilkes

Equipment

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.

Video

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!

Nutrition