September 3, 2010

Low Country Boil

Okay, Laura.  Here it is, the recipe for low country boil as featured in my summer love post.  as promised. 

The only trick to this recipe is finding good fresh seafood.  This is something we always make when we are down south on vacation and during the summer when good quality corn on the cob and fresh seafood are easier to come by. 

The recipe calls for Old Savannah Seafood Seasoning.  The truth is, being from Maryland, we like Old Bay Seasoning much better.  Go with what you like. 

We also vary the seafood, tossing in scallops, crabs, lobster... whatever strikes our fancy.  Mussels, oyster or clams would likely be good, if you aren't deathly allergic to them as some of us are.  I think cray fish would be good, also, if you have access to them. 

You could toss in some of those gourmet mini red potatoes.  I prefer them baked to boiled so we toss ours in the oven, or on the grill, if we are pool side.

Serve this up with lots of butter, cocktail sauce and don't forget sour cream and chives for those potatoes.

In a large stock pot, bring 1 gallon water and 6 ounces seafood seasoning to a boil.  Add 16 half ears of corn on the cob.  Boil for 7 minutes.  Add 3 pounds of smoked sausage, cut into links.  Cook for 3 minutes.  Add 3 pounds shrimp (and crabs, lobster, scallops or whatever other seafood you desire).  Cook 3 more minutes.  Drain and serve with cocktail sauce and butter.  


  1. That looks fabulous.
    Now, I am hungry, very hungry. And it is 11:03 pm. :)

    Thanks for sharing!

    Have a blessed night.


  2. Oh, YUM! I'm going to have to ask my mom if we can make that sometime soon!

    Elizabeth Rose

  3. YAY! I saw the title or your post and started squealing. My mother-in-law thinks I'm NUTS!! lol

    Thank you so much, Kat. I can't wait to make this!

    Blessings, sweet friend~