Low Country Boil Recipe
Low Country Boil Recipe photo by Taste of Home
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Low Country Boil Recipe

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Ideal for camping and relaxing trips to the beach, this crowd-pleasing recipe includes a combination of shrimp, crab, sausage, corn and potatoes. —Mageswari Elagupillai, Victorville, California
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 4 servings


  • 2 quarts water
  • 1 bottle (12 ounces) beer
  • 2 tablespoons seafood seasoning
  • 1-1/2 teaspoons salt
  • 4 medium red potatoes, cut into wedges
  • 1 medium sweet onion, cut into wedges
  • 4 medium ears sweet corn, cut in half
  • 1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
  • 3 tablespoons olive oil
  • 6 large garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 pound uncooked large shrimp, deveined
  • 1 pound uncooked snow crab legs
  • Optional condiments: seafood cocktail sauce, lemon wedges and melted butter

Nutritional Facts

1 each: 500 calories, 20g fat (5g saturated fat), 212mg cholesterol, 1318mg sodium, 41g carbohydrate (6g sugars, 5g fiber), 40g protein.


  1. In a stockpot, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer 10-12 minutes longer or until potatoes and corn are tender.
  2. Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
  3. Stir the shrimp, crab legs and garlic mixture into the stockpot; cook for 4-6 minutes or until shrimp and crab turn pink. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice. Yield: 4 servings.
Originally published as Low Country Boil in Country June/July 2009, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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GiGilovestocook User ID: 7771176 248380
Reviewed May. 18, 2016

"Wow this was the best boil I ever made. Just the right amount of "kick" and the crab was a great addition. will make this several times again!!!! Thanks for sharing.

I would give you 6 stars because of the red potatoes. They are the only ones I ever use! creamier and less water content than the others!"

misscoffeepot User ID: 7519492 216577
Reviewed Jan. 1, 2015

"super simple, and really fun to eat. Never thought of adding the beer- the flavor is very subtle"

perrymcgowan User ID: 6508859 100921
Reviewed Aug. 30, 2014

"when will you out of state people quit putting crab legs in Low Country Boil"

Supa-D User ID: 7195065 100631
Reviewed Jul. 26, 2014

"This was deeeelicious! I think the beer really added something. Lowcountry boils are usually kind of boring when everything is just boiled in water, but the beer + sautéing the spices, garlic & cumin + the fresh cilantro made it sooooo very flavorful. I used turkey kielbasa and it was awesome. This recipe is a keeper!"

Nicole318 User ID: 5876710 115115
Reviewed Aug. 10, 2011

"I substituted half the water for 32 oz. of seafood stock. It just adds that much more flavor. Yum!"

maryflaten User ID: 2531749 167550
Reviewed Jul. 21, 2009

"I've made this twice now and it is fabulous. It's easy and fun to eat. I added about a half of a teaspoon of crushed red pepper for a little zip. YUM!"

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