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Low Country Boil Recipe

Low Country Boil

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Average Rating:

Total Reviews: 52

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  • on September 30, 2012

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    I added some old bay, sea salt, and a few bay leaves to make it reeeeeal low country:

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  • on September 02, 2012

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    OK. Paula nailed this one. The only real question she leaves is exactly what type of sausage to use. The possibilities are endless. The original says good ol' smoked country sausage that they've been making for CENTURIES around Georgia, Virginia, and the Carolinas. I say, if you really want to spiff up this recipe, use Andouille and stump your toe when adding the old bay. Use about 25-50% more than Paula says. Folks'll be licking YOUR fingers!

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  • on July 17, 2012

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    Made vthis last Saturday, substituting crawdaddies for the shrimp, and it was fantastic!!! hubby had never eaten crawdads before, he loved it!!!! Thanks Paula!!!

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  • on June 06, 2012

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    A wonderful summer dish - we live at the beach and the fresh shrimp are wonderful. Add our own clams too. I have never "dumped" it on newspaper. not my style. It goes into big soup/ servging bowls and lots of bread. I like the idea of adding a can of bear, will do next time. JRPAZ

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  • on June 03, 2012

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    Very excellent and I love how you can tailor the recipe for as many or as few people you need to feed. As for the comments about "Little Mary and her boogers"......well, she can touch a serving spoon with those hands just as well as she can grab the food from a spread-out newspaper. Totally irrational thinking.

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  • on April 29, 2012

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    This was wonderful! It was our first attempt at making one of these ourselves and it all turned out perfect!!

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  • on December 10, 2011

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    I love making this for company or just for my husband and me. People get such a kick out of it being in the middle of the table on newspaper. I always serve it with individual bowls of melted butter, sprinkled with Old Bay and cocktail sauce. It's so much fun and yummy! The lady that had concerns about Uncle Bob not washing his hands or Little Mary with a booger on her finger should have a chat with said offenders. And the newspaper doesn't have any ink, etc., to hinder the taste or to be unsanitary. I'm been in the south since 1971 and know that eating off newspaper is a way of life, wheather it's crabs, a low country boil or what have you. It's a very popular way to serve seafood in restaurants,

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  • on November 28, 2011

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    I love Low Country boil but as usual I put my own spin on things. I added crab legs and I use "Coach's" low country boil seasoning, love that stuff!!!!

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  • on August 06, 2011

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    This has become a family favorite. You can't get any easier and it feeds a large crowd. We always include Paula's Low Country Boil as a meal when we are at our cabin in Wisconsin, and after the terrific heat this summer, we have rigged up something so we can cook it over a campfire instead of the kitchen. Excellent!

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  • on June 26, 2011

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    I have no idea how anyone can criticize a recipe because they don't like the way the food is brought to the table. being from maryland, I love a bushell of steamed crabs throw across a picnic table covered in newspaper. I never heard of anyone dying from the unsanitary conditions posed by the newspaper. Even I'm a germaphobe but those concerns are just over the top!

    Good basic recipe here. I like adding onions, lemon, peppercorns to give it a little more zong but this is a foolproof recipe.

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