Low-Country Boil

Low-Country Boil

1 Review
From the EatingWell Kitchen

One pot is all you need for this easy Low-Country boil. We added green beans to the classic combination of potatoes, corn, shrimp and sausage to boost the veggie servings for a healthier crowd-pleasing meal. Dump the whole potful out on newspaper and serve with melted butter for dipping and crusty bread to round it all off!

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 6 quarts water
  • 4 teaspoons Old Bay seasoning
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dill seed
  • 1 teaspoon allspice berries
  • 2 bay leaves
  • 1 pound baby red potatoes
  • 8 ounces kielbasa sausage, cut crosswise into 8 pieces
  • 24 unpeeled raw shrimp (21-25 count; see Tip)
  • 1 pound green beans, trimmed
  • 4 ears corn, husked and cut in half
  • 2 cups frozen pearl onions
  • ½ cup melted unsalted butter or ghee


  • Prep

  • Ready In

  1. Combine water, Old Bay, mustard seeds, coriander seeds, cayenne, dill seed, allspice and bay leaves in a large stockpot. Bring to a boil. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes.
  2. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.
  • Tip: For sustainably raised shrimp, look for shrimp that's certified by an independent agency, such as the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Serving size: 3 shrimp, 1 oz. sausage, ½ ear of corn, 1 cup vegetables & 1 Tbsp. butter
  • Per serving: 353 calories; 20 g fat(11 g sat); 4 g fiber; 26 g carbohydrates; 19 g protein; 48 mcg folate; 145 mg cholesterol; 6 g sugars; 0 g added sugars; 987 IU vitamin A; 22 mg vitamin C; 57 mg calcium; 2 mg iron; 301 mg sodium; 515 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 1½ lean protein, 1½ starch, 1½ vegetable, ½ high-fat protein

Reviews 1

May 23, 2017
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By: Penelope Wall
Love, love, love this recipe. It's summer on a plate. er, in a pot?