Sandra This Paula Deen Low Country Boil Recipe is a classic and flavorful recipe, which is made with smoked sausage and fresh shrimp. It’s the perfect summer meal for feeding a crowd, ready in about 45 minutes.
Paula Deen Low Country Boil Recipe Ingredients
- 6 ears of corn, cut in half
- 6 (4-inch) links smoked sausage
- 12 baby red new potatoes, cut in half if large
- 3 lbs fresh shrimp, unpeeled
- Crab boil seasoning (about 2 teaspoons per quart of water)
- Water
How To Make Paula Deen Low Country Boil Recipe
- Prepare the seasoned water: Fill a very large stockpot with enough water to cover all of the ingredients (about 6-8 quarts). Add the crab boil seasoning according to the package directions or your taste preference. Bring the seasoned water to a rolling boil.
- Cook potatoes and sausage: Carefully add the potatoes and smoked sausage to the boiling water. Reduce the heat to medium and cook for 20 minutes.
- Add the corn: Add the halved ears of corn to the pot and continue to cook for an additional 10 minutes.
- Cook the shrimp: Add the fresh shrimp to the pot and cook for 2-3 minutes, just until they turn pink and opaque. Be careful not to overcook them.
- Drain and serve: Immediately remove the pot from the heat and drain the water. Traditionally, the contents are poured out onto a newspaper-lined picnic table. Serve hot with warm bread and your favorite dipping sauces.
Recipe Tips
- What kind of potatoes are best for a boil? Waxy potatoes like red potatoes or new potatoes are the best choice. They hold their shape well after being boiled and won’t turn to mush like starchy potatoes (e.g., Russets).
- How do you keep shrimp from getting rubbery? The key is to cook them for a very short time. Three minutes is the maximum for most medium-to-large shrimp. As soon as they turn pink and curl into a “C” shape, they are done.
- Can I add other seafood? Absolutely! Low Country Boils are very adaptable. You can add crab legs, crawfish, clams, or mussels. Add crab legs with the corn, and add clams or mussels with the shrimp as they cook quickly.
- What’s the best sausage to use? A good quality smoked sausage is essential. Andouille is a spicy, traditional choice, but Kielbasa or any other firm smoked sausage will also be delicious.
What To Serve With a Low Country Boil
A Low Country Boil is a feast in itself, but a few accompaniments are essential.
- Melted butter for dipping
- Cocktail sauce and hot sauce
- Lemon wedges
- Crusty sourdough or French bread
- Cold beer or iced tea
How To Store Low Country Boil
- Refrigerate: While best enjoyed fresh, you can store leftovers. Separate the components (shrimp, potatoes, corn, sausage) and store them in airtight containers in the refrigerator for up to 2 days. The shrimp can become tough when reheated, so it’s best to eat them cold or reheat very gently.
Low Country Boil Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 25g
- Saturated Fat: 9g
- Sodium: 1500mg (varies greatly with seasoning)
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The dish gets its name from the “Lowcountry” region of South Carolina and Georgia, a coastal area known for its unique culture and cuisine. It’s a classic Gullah Geechee dish.
There is no difference! They are two names for the same delicious dish. The name “Frogmore Stew” comes from the small Gullah-Geechee community of Frogmore, South Carolina.
Yes, this recipe can easily be halved. Use a smaller pot and adjust the ingredients accordingly to serve a smaller group.
Try More Recipes:
Paula Deen Low Country Boil Recipe
Description
A classic one-pot Southern feast featuring tender shrimp, smoky sausage, sweet corn, and creamy potatoes boiled in a savory broth.
Ingredients
Instructions
- Fill a large pot with water, add crab boil seasoning, and bring to a rolling boil.
- Add potatoes and sausage; cook on medium heat for 20 minutes.
- Add the corn to the pot and cook for another 10 minutes.
- Stir in the shrimp and cook for 2-3 minutes, just until they turn pink.
- Immediately drain all the water and serve hot.
Notes
- Use waxy potatoes like red or new potatoes so they hold their shape during the long boil.
- Do not overcook the shrimp. Remove them from the heat as soon as they are pink and opaque to keep them tender.
- The amount of crab boil seasoning can be adjusted to your personal preference for spice.
- This meal is traditionally served family-style by pouring it onto a paper-lined table.
