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Low-Country Boil

  • 20 m
  • 45 m
Devon O'Brien
“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!”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2018 Printed From 10/15/2018