If you’re craving a festive, flavorful meal that’s perfect for sharing, you’re going to adore my Low Country Shrimp and Sausage Boil Recipe. This Southern classic combines juicy shrimp, smoky sausage, tender potatoes, and sweet corn all boiled together in a spicy Cajun broth that will have your whole family asking for seconds. When I first tried this, I was blown away by how easy and delicious it is—plus, it’s such a fun way to gather everyone around the table. Stick with me, and I’ll walk you through everything you need to know to nail it every time.
Why You’ll Love This Recipe
- Bold Flavors: The Cajun seasoning infuses everything with a spicy, smoky punch that’s irresistible.
- Quick and Easy: You’ll have dinner on the table in about 25 minutes, perfect for busy nights or casual get-togethers.
- One-Pot Wonder: Cooking everything together means fewer dishes to wash – and all the flavors meld beautifully.
- Great for Sharing: Perfect for family meals or parties, it’s a hands-on feast everyone will remember.
Ingredients You’ll Need
The magic of the Low Country Shrimp and Sausage Boil Recipe comes from simple, fresh ingredients that complement each other perfectly. I always recommend fresh shrimp if you can get them, and don’t skimp on the Cajun seasoning – it sets the whole tone!
- Smoked sausage: Go for a quality smoked sausage for that rich, smoky flavor that will shine through the boil.
- Raw shrimp: I prefer shrimp with the tail on for presentation, but peeled works too—just keep them raw for perfect cooking.
- Cajun seasoning: I always grab Zatarain’s when I can; it’s authentic and packs the perfect punch.
- Red potatoes: They hold their shape well when boiled, and slicing them in half helps them cook evenly.
- Salted butter: Melted and ready for dipping—trust me, don’t skip this next-level touch!
- Baguette (optional): Toasted slices are fantastic for soaking up the buttery juices.
- Corn on the cob: Sweet and fresh, sliced into thirds so it’s easy to grab and eat.
- Salt, pepper, and Cajun seasoning (for garnish): Just a quick sprinkle elevates every bite.
Variations
I love how versatile this dish is—you can easily tailor it depending on your mood, dietary needs, or what’s in season. Don’t be afraid to get creative!
- Swap the sausage: Once, I tried andouille sausage for a smoky boost, and my family went crazy over the deeper flavor.
- Add veggies: Toss in some sliced onions or bell peppers for extra crunch and color.
- Make it spicier: If you love heat, add extra cayenne pepper or a few dashes of hot sauce to the boil water.
- Go gluten-free: Skip the baguette and serve with a simple green salad or steamed greens instead.
How to Make Low Country Shrimp and Sausage Boil Recipe
Step 1: Prep Your Ingredients
Slicing the smoked sausage into 1-inch rounds is my favorite little starting ritual—it smells amazing and sets the stage for the boil. Don’t forget to halve your red potatoes and cut the corn into thirds; this way, everything cooks evenly and is easy to eat. If you’re toasting the baguette, get that going so it’s ready right when the boil finishes.
Step 2: Bring the Cajun Water to a Boil
Add about 6 quarts of water to a large 8-quart pot, then stir in your entire Cajun seasoning packet. Trust me on this—it creates that signature, spicy broth that everything soaks up. Bring it to a roaring boil before you start adding other ingredients. I always set a timer to keep everything on track because timing is everything with seafood.
Step 3: Layer Your Ingredients in the Pot
Once your water is boiling, add your potatoes first. You want these to soften since they take the longest. After about 5 minutes, toss in the sausage. Cook for another 5 minutes, then add the corn and let everything cook for 7 to 10 minutes until the potatoes are just fork-tender. During this stage, keep an eye on the pot and don’t be tempted to rush—it pays off in texture and flavor.
Step 4: Finish with Shrimp
Here’s the trick I discovered after a few tries: add the shrimp right at the end, stirring them in for only 1-2 minutes. You want them to turn that beautiful pink without getting rubbery or overcooked. It happens quick, so stay close and watch them transform. This part is always a little thrilling for me—I love seeing that color pop!
Step 5: Serve and Dive In!
Use a handheld strainer to scoop your treasures straight onto a large baking dish or lay out on newspaper and paper towels for that authentic Southern experience. Don’t forget the melted butter – dip, sprinkle on some extra salt and Cajun seasoning, and enjoy! Nothing beats gathering around this spread with friends or family.
Pro Tips for Making Low Country Shrimp and Sausage Boil Recipe
- Timing is Everything: Shrimp cooks super fast—if you overcook it, it gets rubbery. Keep a close eye during the last step and remove immediately when pink.
- Don’t Rush the Potatoes: I learned this the hard way—if the potatoes aren’t tender enough, your whole dish feels undercooked. A fork test is your best friend here.
- Use Quality Cajun Seasoning: I always pick Zatarain’s since it’s perfectly balanced and authentic, but feel free to experiment with your favorite blend.
- Serve Hot and Fresh: This dish is best enjoyed immediately—letting it sit too long causes shrimp and corn to lose their texture and warmth.
How to Serve Low Country Shrimp and Sausage Boil Recipe
Garnishes
I like to keep it simple with extra Cajun seasoning and a hefty sprinkle of cracked black pepper and flaky sea salt on top. Sometimes I add fresh lemon wedges for a little zing, which brightens up all those rich buttery flavors beautifully.
Side Dishes
My go-to sides are a crisp green salad with a light vinaigrette and some coleslaw for crunch. If you want to stay on the Southern vibe, go with buttery cornbread or roasted garlic mashed potatoes. Oh, and don’t forget the toasted baguette slices for soaking up every last drop of buttery goodness!
Creative Ways to Present
For a special occasion, I’ve spread out newspaper or butcher paper on the table and dumped the entire boil on top—it creates a casual, hands-on vibe that everyone loves. Add some mason jars of cocktail sauce, extra melted butter, and cold drinks, and you’ve got a party! I’ve also plated smaller portions in oversized bowls for a more polished look when entertaining.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the boil cool completely before transferring it to airtight containers and refrigerating. To keep everything fresh, I toss the shrimp separately from the potatoes and sausage if I can, since shrimp texture changes quicker.
Freezing
I rarely freeze this because I prefer the fresh flavors, but if you must, freeze the cooked shrimp separately from the boil. Potatoes and sausage freeze well, but shrimp suffers texture-wise. Defrost overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a large skillet with a splash of water or broth to add moisture, covering to steam. Avoid microwaving directly as it can overcook the shrimp and dry out the potatoes. Adding a knob of butter during reheating brings back that fresh-cooked intimacy.
FAQs
-
Can I use frozen shrimp in this Low Country Shrimp and Sausage Boil Recipe?
Absolutely! Just thaw frozen shrimp completely and drain well before adding them to the boil. Keep in mind they may cook a bit faster, so watch carefully to avoid overcooking.
-
What if I can’t find Cajun seasoning?
If you don’t have Cajun seasoning, you can make a simple blend using paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Adjust the spice level to your taste—homemade or store-bought both work great.
-
Can I prepare this recipe for a crowd?
Yes! Just scale up the ingredients and use a bigger pot or multiple pots if needed. This recipe is perfect for parties—just plan on serving family-style and keeping the boils hot for dipping.
-
Is this dish spicy?
The heat level depends on your Cajun seasoning choice. Zatarain’s has a nice kick without being overpowering, but if you want it milder, use less seasoning or opt for a milder blend.
Final Thoughts
I absolutely love how this Low Country Shrimp and Sausage Boil Recipe turns out every single time—it’s one of those dishes that brings people together effortlessly. Whether you’re cooking for your family on a casual weeknight or hosting a backyard gathering, this boil is always a hit. The blend of spices, fresh seafood, and smoky sausage feels like a warm hug from the South. Give it a try and I promise you’ll want to make it again and again—just like me!
Print
Low Country Shrimp and Sausage Boil Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Southern Low Country Boil is a flavorful and hearty one-pot seafood feast featuring shrimp, smoked sausage, red potatoes, and corn on the cob, all seasoned with spicy Cajun seasoning. Perfect for a casual family dinner or a festive gathering, this classic Southern dish is served with melted butter and toasted baguette for dipping.
Ingredients
Seafood and Meat
- 14 oz smoked sausage, sliced into 1-inch rounds
- 1 lb raw, de-veined shrimp with tail on (can use no tail either)
Vegetables
- 1.5-2 lbs red potatoes, sliced in half
- 4 cobs of corn, sliced into thirds
Seasoning and Extras
- 1 3 oz. package of Cajun seasoning (Zatarain’s brand recommended)
- 1 stick salted butter, melted
- Salt, pepper and Cajun seasoning for garnish
- 1 toasted baguette (optional)
Instructions
- Prepare Ingredients: Slice the smoked sausage into 1-inch rounds. Slice the red potatoes in half and cut the corn cobs into thirds if desired.
- Boil Seasoned Water: Add about 6 quarts of water to an 8-quart pot. Stir in the Cajun seasoning packet and bring the water to a rolling boil.
- Cook Potatoes: Once boiling, add the potatoes and cook for about 5 minutes. Set a timer to keep track.
- Add Sausage: Add the sliced sausage to the boiling water and cook for an additional 5 minutes, keeping the water at a rolling boil.
- Cook Corn: Add the corn pieces to the pot and cook for 7-10 minutes, or until the potatoes are fork tender. Meanwhile, toast the baguette if desired and slice it.
- Add Shrimp: Finally, add the raw shrimp to the pot and cook for 1-2 minutes until the shrimp turn pink. Watch closely as shrimp cook very quickly.
- Serve: Using a handheld strainer, remove all ingredients from the pot and place them into a large baking dish or directly onto newspaper and paper towels. Serve immediately with plenty of melted butter and seasoning for dipping.
Notes
- This recipe comes with lots of tips and tricks for hosting a perfect Low Country Boil, a Southern classic featuring Cajun-seasoned shrimp, sausage, corn, potatoes, and plenty of melted butter for dipping.
- Use a large pot to ensure enough space for all ingredients to cook evenly.
- Keep an eye on shrimp as they cook very fast; overcooking will make them rubbery.
- Newspaper-lined serving is traditional and makes cleanup easier.
- Adjust Cajun seasoning to your spice preference.
Nutrition
- Serving Size: 1/4 of recipe (approx. 400g)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 180 mg
