Recipe

Quick Lowcountry Boil

A one-pot Lowcountry boil with smoky sausage, spicy seasoning, tender potatoes, sweet corn, and juicy shrimp. Big flavor, minimal fuss, and perfect for feeding a crowd.

By Matt Campbell

•

4.8

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Lowcountry boil is the kind of dinner that feels like a party even if it is just a Tuesday and your playlist is doing most of the heavy lifting. Everything cooks in one big pot, the flavors get loud in the best way, and the payoff is a table full of juicy shrimp, smoky sausage, sweet corn, and cozy potatoes that somehow tastes like you planned ahead.

This version is a Cajun-inspired take on the classic Lowcountry vibe, with Cajun-style seasoning, a hit of garlic, and a finish of lemon and butter. No fancy seafood-boil kit required, no mystery steps. Just a clear timeline so your shrimp stays snappy, your potatoes are actually tender, and your kitchen does not smell like panic.

Why It Works

One pot, one timeline: Potatoes go first, shrimp goes last. That is the secret to perfect texture.
Smoky heat that tastes layered: Andouille brings smoke, Cajun-style seasoning brings punch, lemon brings the brightness that keeps it from feeling heavy.
Accessible ingredients: Grocery store shrimp, smoked sausage, corn, and pantry spices. No special order required.
Easy to scale: Double it for a crowd or keep it cozy for four. The method stays the same. Just use a bigger pot and enough liquid to cover your potatoes and corn.

Pairs Well With

Storage Tips

Lowcountry boil is best right away, but leftovers can still be a win if you store them smart.

How to store

Cool fast: Spread leftovers on a sheet pan for 10 to 15 minutes, then transfer to airtight containers.
Refrigerate: Store for up to 2 to 3 days. Shrimp is happiest sooner rather than later.
Keep lemon separate (if you can): Lemon sitting on seafood overnight can turn flavors a little sharp.

How to reheat without overcooking shrimp

Best method: Warm potatoes, corn, and sausage in a covered skillet with a splash of water or broth. Add shrimp at the very end just to heat through.
Microwave method: Use 50 percent power in short bursts. Pull shrimp out as soon as it is warm.

Freezing: I do not recommend freezing cooked shrimp in this dish. The texture usually takes a hit.

Common Questions

Can I use frozen shrimp?

Yes. Thaw it first for the best texture. The easiest way is to put the shrimp in a bowl of cold water until flexible and no ice remains, usually 10 to 20 minutes, then drain and pat dry.

What kind of sausage should I use?

Andouille is the classic smoky pick. Any smoked sausage works, including kielbasa. If your crew is sensitive to heat, choose a mild smoked sausage and let folks add hot sauce at the table.

How spicy is this?

As written, it is a solid medium. To make it milder, cut the cayenne and use a mild Cajun-style seasoning. To make it hotter, add extra cayenne or a spoonful of hot sauce to the broth.

Do I need Old Bay?

No, but you can use it. This recipe is a Cajun-inspired spin on a classic Lowcountry boil. If you love Old Bay, swap in the same amount and add 1 teaspoon smoked paprika for that smoky edge.

How do I know when the shrimp is done?

Shrimp is done when it turns pink and opaque and curls into a gentle C shape. If it tightens into an O shape, it is overcooked. Pull it early. It keeps cooking from heat in the pot.

When do I add crab legs or mussels?

Add crab legs with the sausage, just to warm through. Add mussels about 3 to 5 minutes before the shrimp and cook until they open. Discard any that do not open.

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

Large stockpot (8 to 12 quarts) with lid
Long tongs or a spider strainer
Cutting board and sharp knife
Measuring spoons
Small saucepan or microwave-safe bowl (for melting butter)
Large serving tray or a sheet pan lined with parchment (optional, for dumping and serving)

The first time I made a Lowcountry boil at home, I treated it like a science project. Timers everywhere, shrimp anxiety, and the classic mistake of tossing everything in at once. The potatoes laughed at me by staying crunchy while the shrimp quietly turned into rubber bands.

Now I keep it simple and slightly chaotic in a more helpful way. Potatoes first, corn next, sausage to warm and flavor the broth, and shrimp dead last. Then I finish it with buttery lemony heat and dump it on a tray like a victory lap. It is loud food, in the best sense, and it always gets people hovering around the pot asking when it is ready.

Quick Lowcountry Boil

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 to 6

Ingredients

2 pounds baby red or Yukon Gold potatoes, halved (or cut into 2-inch chunks)
4 ears corn, shucked and cut into thirds
1 pound andouille sausage (or smoked sausage), sliced into 1 inch coins
2 pounds large shrimp (16 to 20 count), peeled and deveined, tails on or off
1 lemon, halved (plus extra wedges for serving)
6 cloves garlic, smashed
3 tablespoons Cajun-style seasoning (choose your salt level)
1 tablespoon smoked paprika
1 teaspoon cayenne pepper (optional, adjust to taste)
2 bay leaves
1 tablespoon kosher salt (use less if your seasoning is salty)
1 teaspoon black pepper
12 to 16 cups water (3 to 4 quarts), or enough to cover the potatoes and corn by about 1 inch
12 ounces beer (optional, replace with water if skipping, a light lager is great)
4 tablespoons unsalted butter, melted (for drizzling and dipping)
2 tablespoons chopped parsley (optional)
Hot sauce, for serving

Optional add-ins: 1 pound crab legs, 1 pound mussels, or 1 sliced onion added with the potatoes.

Instructions

Build the boil. In a large stockpot, add water (start with 12 cups), beer (if using), garlic, Cajun-style seasoning, smoked paprika, cayenne (if using), bay leaves, salt, pepper, and the halved lemon. Squeeze the lemon into the pot, then drop the halves in too. Add more water as needed so the potatoes and corn can be covered later by about 1 inch. Bring to a rolling boil.
Cook the potatoes. Add the potatoes, return to a boil, then lower to a steady boil and cook for 12 to 18 minutes, until a knife slides in with just a little resistance. (If your potatoes are larger chunks, they will land closer to the 18 minute side.)
Add corn. Add the corn and boil for 5 minutes, keeping everything mostly submerged.
Add sausage. Add the sliced sausage and boil for 3 to 4 minutes to heat through and flavor the pot. (If using crab legs, add them here too, just to warm.)
Optional mussels. If using mussels, add them now and cook 3 to 5 minutes, until opened. Discard any that do not open.
Shrimp goes last. Turn the heat to low so the liquid is barely bubbling. Add the shrimp and cook for 2 to 3 minutes, just until pink and opaque.
Butter finish. Turn off the heat. Use a spider strainer or tongs to lift everything onto a large tray or sheet pan. Drizzle with melted butter for a bigger, buttery payoff (and serve extra on the side for dipping). Taste and add a pinch more seasoning, salt, or a squeeze of lemon if needed.
Serve the fun way. Sprinkle with parsley, add lemon wedges, and put hot sauce on the table. Eat while it is steamy and the shrimp is still perfect.

Tip for extra smoky spice: After slicing the sausage, brown it in a skillet for 3 to 4 minutes before adding it to the pot. It adds crisp edges and even more flavor.

Nutrition information is estimated.

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