Pinch & Dash

Pinch & Dash

Low Country Boil/Shrimp Boil


My family is not big on fish or seafood, but I do believe that they could eat their weight in shrimp should the mood strike.

I’ve often seen this recipe altered by adding more seafood such as crab legs and of course, crawfish.

My personal favorite is a combination of shrimp, crawfish, and smoked sausage. However, the majority of the time we leave the crawfish out and I just add extra shrimp and sausage.

Why this may seem like a simple dish, it’s very filling and goes a long way. While you can make a single stockpot full and serve a small group, this is best served outside on newspaper covered tables, with a large group of people, and with a bon fire for roasting marshmallows once you’re able to hold them.

I also serve this dish with a loaf or two of French bread and plenty of cold liquids to drink.

Serving for 4-6 people and you can adjust up or down as needed. Also, let me add that the fresher the ingredients the better the boil will be.

What you’ll need:

4 pounds of red potatoes, washed and left whole
3-4 ears of corn on the cob, I cut mine in about 1-2 inch pieces
3 large onions, each cut in 4 big pieces
3 smoked sausage rings, cut in 3 inch pieces
3 pounds of shrimp, I buy fresh and deveined but with the peel still on
1 large lemon, cut in large slices
Crab & shrimp boil seasoning
Cajun seasoning

How to get your cooking on:

In a large stockpot bring 3 quarts of water to a hard-roiling boil, along with our crab & shrimp boil seasoning and your Cajun seasoning.
Add in your potatoes and let them boil until you can easily pierce them with a knife. The original recipe only called for 10 minutes at this stage, but I can’t stand a raw potato so I make sure mine are almost completely done before going to the next step.
Add in your corn, onions, and sausage
Boil for 10-15 minutes, making sure that everything is near done since the shrimp don’t take long to finish.
Add shrimp and lemon slices and cook for 4 minutes. The shrimp will turn pink and you’ll know they are done. Do not, do not, and do not overcook your shrimp.
Drain all of the liquid out of the stockpot and spread the contents out on a prepared table.

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