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Low Country Boil

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 to 6 servings
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Quarter of 8-ounce bottle concentrated Louisiana-style shrimp and crab boil seasoning, such as Zatarain's Liquid 

3 pounds medium red potatoes 

1 1/2 medium sweet onions, such as Vidalia, peeled 

1 1/4 pounds cured, smoked pork sausage links, cut into 3-inch pieces 

Four 8-inch ears corn, shucked and cut in half 

1 1/2 pounds raw medium shrimp, peel on 


  1. Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil. Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Remove with a slotted spoon or drain in a large colander and serve on a large platter or on newspaper.