Low-Country Boil

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Serve the low-country boil with the butter sauce for dipping.
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