Recipe courtesy of Kimberly Schlapman

Low Country Boil

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a hearty bayou-style pot of potatoes, corn, sausage and shrimp.
  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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5 garlic cloves, smashed

3 celery stalks, cut into thirds

2 large jalapenos, quartered lengthwise

1 large onion, cut into eighths

2 tablespoons seafood seasoning, such as Old Bay, plus more for serving

1 pound fingerling potatoes

1 pound smoked andouille sausage, cut into 1-inch pieces

2 ears of corn, quartered

1 pound large shell-on shrimp (16/20)

4 tablespoons unsalted butter

2 tablespoons hot sauce, such as Cholula

2 tablespoons chopped fresh parsley


  1. In a large pot, combine the garlic, celery, jalapenos, onions, 1 tablespoon of the seafood seasoning and 10 cups of water. Bring to a boil. Add the potatoes and reduce to a rapid simmer. Cook until the potatoes are almost tender, about 10 minutes. 
  2. Add the sausage and corn to the pot. Cook until the potatoes and corn are cooked through, 5 to 7 minutes. Stir in the shrimp and cook until the shrimp are opaque throughout, about 1 1/2 minutes. Reserve 1 cup of the cooking liquid. Drain the shrimp mixture and return it to the pot. Add the butter, hot sauce, parsley, the remaining 1 tablespoon seafood seasoning and the reserved cooking liquid and toss to combine. Serve with more seafood seasoning.
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