Low-Country Boil with Shrimp, Corn, and Sausage
Low-Country Boil with Shrimp, Corn, and Sausage is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them).
Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil.
Add potatoes, return to a boil, and cook 7 minutes.
Add sausage and onions, return to a boil, and cook 5 minutes.
Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes.
Remove insert or drain through a very large colander.
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Melt butter in a small saucepan over medium-high heat.
Transfer to a medium bowl and stir in lemon juice and hot sauce, if using.
Taste and add more lemon juice, if needed.
Cover and let sit in a warm place.
Serve shrimp boil on a newspaper-lined table or large platters.
Dust with additional Old Bay, if using.
Serve with sauces alongside, if desired.
Cocktail sauce can be made 1 week ahead.
Transfer to an airtight container and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.