Where there’s American coastline, there’s a regional seafood boil, whether you’re talking about the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, or the crawfish boils of Louisiana. Most combine fresh catches of shellfish with local seasonings for a festive one-pot feast fit for a crowd. Brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes, this particular rendition is a nod to the Low-Country boil, or Frogmore stew, of coastal South Carolina and Georgia, known as a farmer's seafood boil in the author's home state of Texas.
A seafood boil is a joyous undertaking, and there's really nothing fussy about it. We start by flavoring the water with sliced lemons, bay leaves, and shrimp- or crab-boil seasoning. Old Bay’s smoky, peppery proprietary blend is a widely available choice for this dish, but Zatarain's Crawfish, Shrimp, and Crab Boil seasoning will make a delicious, spicier Louisiana-style alternative.
Adding the ingredients in stages ensures they don't overcook in the boiling water, so you’re left with tender shrimp, juicy smoked sausages (kielbasa is traditional, but using andouille sausage will add a Cajun flair), creamy baby red potatoes, and bright yellow cobs of corn. Serve the whole affair, drained, jumbled, and topped with additional Old Bay seasoning, on a newspaper-covered table with homemade cocktail sauce and lemon-butter sauce for dipping. The most important rule of a great seafood boil is to have fun and embrace the mess.
Ingredients
10–12 servings
For the shrimp boil:
For the cocktail sauce (optional):
For the lemon butter sauce (optional):
Special Equipment
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Cook the shrimp boil:
Step 1
Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Step 2
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
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Make the cocktail sauce:
Step 3
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Do Ahead: Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.
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Make the lemon-butter sauce:
Step 4
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
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Serve the shrimp boil:
Step 5
Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
Editor's note: This recipe was originally published in June 2017 as Low-Country Boil With Shrimp, Corn, and Sausage.
Use ¾ cup Old Bay for a more richly seasoned boil. Choose Zatarain's Crawfish, Shrimp, and Crab Boil for a spicier, Louisiana-style boil. If you can't find small new potatoes, cut larger potatoes into 1½" chunks. Artichokes are a great addition to this mix when available. Halve the artichokes and scrape out the choke with a spoon and add them with the potatoes. Make sure they are tender and the leaves pull away easily before adding the shrimp.
