If you’ve never had a Low Country Boil…man, you’re missing out. It’s one of my favorite meals with a little something for everyone and it’s great for big dinners with guests (as long as you can get good seafood on sale lol).

So, what is a Low Country Boil? It is a pot of boiling water with spices, and you drop in small potatoes, corn on the cob, andouille sausage, shrimp, and crab legs. You can do crawfish instead of crab if you want to, but I like crab more, personally. There are many ways to spice the brine for the boil, but I like my way:

4 Qts of water

12 oz Beer – Preferably Pale Ale, ESB, or Pilsner

Old Bay Seasoning

Louisiana Cajun Seasoning

If you’ve spiced it right, you should get something that looks like this:


Now, you put the potatoes and corn cobs (halved) into the rolling boil for about 8 minutes before you put in the crab. Then after about 4 minutes or so, put in the shrimp for another 4-5 minutes. Then drain the water out, plate your meal (or do it right and dump out the drained food on the table with a couple of newspapers covering the table.) Top with more Old Bay and Cajun seasoning if you like.

For this particular one, I didn’t have the potatoes or sausage on hand, so I rolled without it.




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