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
Scale
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
