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Low Country Boil

 Low Country Boil
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
4 ServingsPrep: 20 min. Cook: 40 min.


  • 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 Johnsonville® Polish Kielbasa Sausage, 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


  • 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 of 2

Low Country Boil (continued)

Directions (continued)

  • Meanwhile, in a small skillet, heat oil. Add the garlic, cumin,
  • cilantro, paprika and pepper. Cook and stir over medium heat for 1
  • minute.
  • 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.
Nutritional Facts: 1 serving equals 500 calories, 20 g fat (5 g saturated fat), 212 mg cholesterol, 1,318 mg sodium, 41 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.