Low-Country Boil

Total Time:
55 min
15 min
40 min

4 servings

  • Low-Country Boil:
  • 6 red potatoes, sliced
  • 6 Yukon Gold potatoes, sliced
  • 4 bay leaves
  • 3 ears corn, sliced into small discs
  • 2 large onions, sliced
  • 2 sticks (1 cup) butter
  • One 14-ounce package kielbasa sausage
  • One 12-ounce package andouille sausage
  • 2 cups chicken stock
  • 1/4 cup seafood seasoning, such as Old Bay
  • 1 tablespoon red pepper flakes
  • 1 tablespoon salt
  • 1 pound live crawfish or crawfish tails, optional
  • 1 pound shrimp
  • Butter Sauce:
  • 1 stick (8 tablespoons) butter
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons seafood seasoning, such as Old Bay
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • For the boil: In a large pot, combine the red potatoes, Yukon Gold potatoes, bay leaves, corn, onions, butter, kielbasa, andouille, chicken stock, seafood seasoning, pepper flakes, salt and 6 cups water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the crawfish if using and simmer for another 5 minutes. Then add the shrimp; simmer 5 minutes more.

  • For the sauce: Combine the butter, parsley, seafood seasoning, salt and cayenne in a small saucepan over medium heat. Heat until the butter has melted and begun to simmer.

  • Serve the low-country boil with the butter sauce for dipping.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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