Low Country Boil Recipe
Originating from the coastal areas of South Carolina and Georgia, the Low Country Boil—also known as Frogmore Stew—has deep roots in Southern culinary tradition. It’s believed to have been created by Richard Gay, a National Guardsman, in the 1960s as an easy and economical way to feed his unit.
Equipment
- Large stockpot
- Strainer or slotted spoon
- Tongs
- Knife and cutting board
Ingredients
- 1.5 lbs shrimp (peeled and deveined)
- 1 lb smoked sausage (sliced into 1-inch pieces)
- 1.5 lbs small red potatoes
- 4 ears of corn (cut into thirds)
- 2 lemons (halved)
- 1 large onion (quartered)
- 1/4 cup Old Bay seasoning (or to taste)
- 6 cups water
- 1-2 cloves garlic (optional, smashed)
- Fresh parsley (optional, for garnish)
- Butter (melted, for serving)
Instructions
- Prep Your IngredientsWash the potatoes and corn. Slice the sausage into bite-sized pieces. Quarter the onion and halve the lemons. Peel and devein the shrimp if not pre-prepared.
- Boil the BaseIn a large stockpot, combine 6 cups of water, Old Bay seasoning, garlic (if using), and the lemon halves. Bring to a boil over high heat to infuse the water with flavor.
- Cook the Potatoes and OnionAdd the potatoes and onion to the boiling water. Reduce the heat to medium-high and cook for about 10-12 minutes, or until the potatoes are just fork-tender.
- Add the Corn and SausageAdd the corn and sausage to the pot. Continue boiling for another 5-7 minutes to allow the flavors to meld.
- Add the ShrimpReduce the heat to a gentle simmer and add the shrimp. Cook for 2-3 minutes or until the shrimp turn pink and opaque. Be careful not to overcook them.
- Drain and ServeUsing a strainer or slotted spoon, carefully remove all the ingredients from the pot. Serve the boil on a large tray, parchment-lined table, or individual plates. Garnish with fresh parsley and drizzle melted butter over the top for an extra layer of richness.