Recipe

Low Country Boil

A one-pot shrimp boil with smoky sausage, tender potatoes, sweet corn, and a buttery Old Bay dip. Weeknight-friendly, crowd-ready, and gloriously low drama.

By Matt Campbell

•

4.8

A big platter of low country boil with shrimp, sliced smoked sausage, corn on the cob, and red potatoes spread across parchment on a wooden table

Jump to Recipe

Low Country Boil is one of my favorite kinds of cooking because it is basically a party you can make in a stockpot. You boil a few humble ingredients in aggressively seasoned water, dump the whole thing out, and suddenly dinner looks like you planned ahead. You did not. That is the magic.

This version keeps it classic: baby potatoes first, then corn and sausage, then shrimp at the very end so it stays tender and snappy. I also insist on a quick buttery Old Bay dipping sauce because it makes everyone go quiet for a second, in the best way.

Raw shrimp, smoked sausage, corn, baby potatoes, lemons, garlic, and bowls of spices arranged on a light kitchen counter

Why It Works

Sequenced cooking so everything finishes together: potatoes get time to turn creamy, shrimp stays juicy.
Big, bright seasoning with Old Bay, lemon, garlic, and bay leaves in the pot.
Fewer dishes, big reward using one pot plus an optional sheet pan or parchment for the dump-and-serve moment (still gloriously messy, just not sink-full-of-pans messy).
Optional spice control so kids and heat-lovers can both win.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 2 to 3 days. For best texture, keep shrimp separate if you can. It is the first thing to go from tender to rubbery.

Reheat: Warm gently. I like a skillet with a splash of water or broth, covered, just until hot. Shrimp needs barely a minute or two.

Cold leftovers idea: Chop sausage and potatoes, slice corn off the cob, and toss with a little mayo or vinaigrette, celery, and herbs for a quick picnic-style salad.

A glass meal prep container holding leftover shrimp, sausage slices, corn rounds, and potatoes on a kitchen counter

Common Questions

What is Low Country Boil seasoning made of?

Most versions use a seafood boil blend (like Old Bay), plus lemon, garlic, and bay leaves. Some folks add peppercorns, mustard seed, or a little cayenne. The goal is salty, aromatic water that seasons everything as it cooks.

Can I use frozen shrimp?

Yes. Thaw it first and pat it dry. Shrimp cooks so fast that starting from frozen can drop the pot temperature and make timing weird.

Do I have to use shell-on shrimp?

No, but shell-on shrimp stays juicier and tastes more like a proper boil. If you use peeled shrimp, shorten the cook time and pull it as soon as it turns pink and firm. If you keep them shell-on, set out a few extra bowls for shells and let everyone peel at the table. It is messier, but also more fun.

What size pot do I need?

A 12-quart stockpot is ideal for this batch. If your pot is smaller, cut the recipe in half or cook in two rounds so you do not overcrowd.

How spicy is this?

As written, it is medium and family-friendly. To make it mild, use less Old Bay and skip cayenne. To crank it up, add cayenne and finish with hot sauce in the butter dip.

How much salt should I use?

It depends on your seasoning and sausage. Old Bay and smoked sausage both bring salt, so start lighter if you are sensitive. Also note: 1 tablespoon Diamond Crystal kosher salt is less salty than 1 tablespoon Morton kosher salt. If you use Morton, start with 2 teaspoons, then taste the broth.

Can I double this recipe?

Yes, but do not just cram it into the same pot. Doubling works best with a larger pot (think 16 to 20 quarts) or two pots so everything boils properly and cooks evenly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-quart stockpot with lid
Spider strainer or slotted spoon
Chef’s knife and cutting board
Small saucepan (for the butter dip)
Sheet pan or large platter (for serving)
Parchment paper (optional, for the classic dump)

I love food that feels like teamwork, and Low Country Boil is exactly that. Someone is cutting lemons, someone is peeling shrimp at the table, someone is arguing about whether the sausage count is “enough” (it is never enough). It is casual, a little chaotic, and weirdly comforting. Also, dumping dinner onto the table is the kind of dramatic flourish I will always say yes to.

Low Country Boil

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6

Ingredients

3 pounds baby red potatoes (or Yukon gold), halved if large
4 ears corn, shucked and cut into 2 to 3 pieces each
1 1/2 pounds smoked sausage (andouille or kielbasa), cut into 1-inch pieces
2 pounds large shrimp (21/25 count), shell-on and deveined (tails on or off is your call), or peeled and deveined
2 lemons, halved
1 head garlic, halved crosswise
3 to 4 bay leaves
1/3 cup Old Bay seasoning (or start with 1/4 cup if you like it less intense)
1 tablespoon kosher salt (preferably Diamond Crystal; if using Morton, start with 2 teaspoons), plus more to taste
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
2 tablespoons unsalted butter (optional, to finish the dump)

Buttery Old Bay dipping sauce (highly recommended)

6 tablespoons unsalted butter
1 tablespoon Old Bay seasoning
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, grated (or 1/4 teaspoon garlic powder)
Hot sauce, to taste (optional)

Sliced smoked sausage, corn rounds, red potatoes, and raw shrimp arranged on a cutting board before cooking

Instructions

Prep your serving setup. Line a sheet pan or your table with parchment (optional but fun). Set out a large platter, tongs, and small bowls for shells. This meal is better when you accept the mess early.
Build the boil. Fill a 12-quart stockpot with about 6 quarts of water (you want enough to boil comfortably and mostly cover everything once it is added, without flirting with overflow). Squeeze the lemon halves into the pot, then drop them in. Add garlic, bay leaves, Old Bay, salt, black pepper, and cayenne if using. Bring to a rolling boil. If it does not fully cover at first, it usually will as things settle. Add a splash more water if needed.
Start the butter dip. Do this while the pot comes to a boil or while the potatoes cook. Melt butter in a small saucepan over low heat. Stir in Old Bay, lemon juice, Dijon, garlic, and hot sauce if using. Keep warm.
Cook the potatoes first. Add potatoes and boil 10 to 12 minutes, until they are mostly tender but not falling apart. A knife should slide in with a little resistance.
Add corn and sausage. Add corn and sausage. Boil 7 to 8 minutes, until the sausage is hot and the corn is heated through and tender-crisp.
Add shrimp last. Add shrimp and cook just until pink, curled, and opaque all the way through. For large shrimp (21/25), this is usually 2 to 3 minutes. For jumbo (16/20), plan on 3 to 4 minutes. Turn off the heat immediately. Pull it when it is just opaque, since carryover heat finishes the job. Overcooked shrimp is a tragedy and we do not do tragedies on weeknights.
Drain and dump. Turn off the heat. Drain the pot well. If you can, drain into a colander set in the sink or use a spider strainer in batches so you are not trying to lift a heavy pot of hot water. Dump everything onto the prepared sheet pan or parchment-lined table. Dot with 2 tablespoons butter if you want extra gloss and comfort.
Serve. Serve with the buttery Old Bay dip, extra lemon wedges, and plenty of napkins. Peel shrimp at the table if you went shell-on, or dig right in if you went peeled. Tell everyone to taste first, then add salt. The boil water already did a lot of work.

Quick timing tip

If your potatoes are larger than bite-sized, give them a head start closer to 15 minutes. The shrimp only needs a couple minutes, so potatoes are the one ingredient that can throw off the whole party.

Easy add-ins

If you want to bulk it up, add onion wedges with the potatoes, or crab legs in the last 5 to 6 minutes (they just need to heat through). Clams or mussels can go in right before the shrimp and cook until they open.

Nutrition information is estimated.

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Low Country Boil

Why It Works

Pairs Well With

Recommended

Low Country Boil

Cajun Seafood Boil

Seafood Boil Sauce

Old Bay Seasoning

Storage Tips

Common Questions

What is Low Country Boil seasoning made of?

Can I use frozen shrimp?

Do I have to use shell-on shrimp?

What size pot do I need?

How spicy is this?

How much salt should I use?

Can I double this recipe?

Low Country Boil

Ingredients

Buttery Old Bay dipping sauce (highly recommended)

Instructions

Quick timing tip

Easy add-ins