Lowcountry Boil

Lowcountry Boil

This is one of my all time favorites! Coming from the coast, I grew up eating shrimp fresh off the boat. Unfortunately finding a good price on shrimp in the upstate is much harder than I imagined. So when one of the local stores had it for $4.99/lb I was all over it!

This post may contain affiliate links. If you choose to purchase from one of these links I may make a small commission at no extra cost to you. Please know that I would not link anything I don’t truly recommend and I appreciate you supporting GVL Girl Eats and my coffee habit.

This recipe is by no means original, it’s a classic in Charleston, this is just my version. You can vary all measurements to fit your crowd. This fed 3 adults and 3 kids with plenty of leftovers. I would say this serves 4-6 adults easily.

This is one where you will get a little messy; we usually serve it for a big crowd outside on a newspaper covered picnic table and all hands just dive in. You will want the shrimp to still have the peels, it locks in the flavor!

Alright, let's dive into it!

Lowcountry Boil Recipe


2lbs fresh raw shrimp
2 smoked sausage links (I prefer the beef)
3-5 ears of corn (cut in half)
2lbs potatoes (I usually get the small red potatoes and ¼ them)
2-4 tbsp Old Bay seasoning (or more)
Pot of water
Serving suggestions: Old Bay Blackening Seasoning, cocktail sauce, sour cream and butter for potatoes.


1. Bring pot of water to a boil, add in seasoning
2. Add in potatoes, boil for 10 min
3. After 10 min add in sausage, boil 5 more minutes
4. Add in corn, boil 5 more minutes
5. Last but not least, add in shrimp cook no more than 8 min but my shrimp were done in 4. The last thing you want is overcooked shrimp!!!!

I’d love to know how you like it! What would you add in? I have also heard of this being made with crawfish instead of shrimp in the gulf.

No comments

Post a Comment