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Low Country Boil

low country boil made with corn, shrimp, potatoes and sausage spread out on a table with sauces for dipping
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 4 cups chicken stock
  • 6 garlic cloves, smashed
  • ½ cup Old Bay seasoning, plus more to taste
  • 2 pounds baby red potatoes or medium red potatoes, halved or quartered about 2-inch pieces
  • 1 large sweet onion, cut into 1-inch slices
  • 1 pound cooked smoked sausage, cut into 1-inch pieces
  • 4 ears corn, cut into thirds
  • 1 pound tail-on raw shrimp, peeled and deveined
  • 4 tablespoons butter, melted (optional)
  • 2 garlic cloves, minced (optional)
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons minced flat leaf parsley, for serving (optional)
  • Lemon wedges, for serving
  • Garlic aioli, for serving (optional)
  • Cocktail sauce, for serving (optional)

Method

  1. In a large stockpot set over high heat add the chicken stock, 8 cups water, smashed garlic, and Old Bay seasoning and bring to a boil.

  2. Add the potatoes and cook for 2 minutes. Add the onions and sausage and continue to cook for 8 minutes. Add the corn and cook for 3 minutes longer. Add the shrimp and cook until the shrimp is opaque, the corn is tender, and the potatoes are tender, about 3 minutes longer.

  3. In a small bowl, stir together the melted butter and minced garlic until combined if using.

  4. Remove the pot from the heat. Strain the mixture in a colander. Taste and season with Old Bay, salt, and pepper if desired.

  5. To serve, transfer the mixture to a large platter or spread it out onto a parchment paper lined table. Sprinkle with parsley and drizzle with the garlic butter. Add lemon wedges for squeezing. Serve with the garlic aioli and cocktail sauce alongside.

Note: without the garlic butter, this recipe is dairy-free–whether you want to add it or not is up to you!