Low Country Boil

2011-06-27T08:00:00Z 2011-08-24T08:48:21Z Low Country BoilRecipe by Lucy Schnuck
Photography by Jennifer Silverberg
Feast Magazine | Inspired Local Food Culture/Midwest

Throw down some newspaper and prepare to dig in; it’s time for a real Low Country boil. Less spicy than a Louisiana boil, a low country boil is native to Georgia and South Carolina and contains a delicious combination of shrimp, crab, crawfish, potatoes and sausage.

Crab boil seasonings are available in local stores, but it’s fun and easy to make your own seasoning blend to keep on hand for times when you want to create an authentic Southern feast.

Serves | 8 |

Low Country Boil Seasoning

  • 1 Tbsp bay leaves, ground
  • 2½ tsp celery salt
  • 1 tsp dry mustard
  • 1½ Tbsp mustard seed
  • 1 tsp freshly ground black pepper
  • ¼ tsp white pepper
  • ¼ tsp ground nutmeg
  • 1 tsp whole cloves
  • ½ tsp ground ginger
  • 1 Tbsp allspice
  • 2 tsp red pepper flakes
  • ¼ tsp mace
  • ¼ tsp ground cardamom
  • 2 tsp dill seed
  • 1 tsp ground coriander

Boil

  • ½ cup low country boil seasoning
  • 4 lemons, halved
  • 2 Tbsp salt
  • 12 oz beer
  • 6 quarts water
  • 1 lb yellow onion, roughly chopped
  • 8 cloves garlic, peeled
  • 2 lbs red new potatoes, halved
  • 4 ears corn, halved
  • 3 to 4 lbs shrimp, shell on
  • 1 to 2 lbs crawfish
  • 1 to 2 lbs andouille or kielbasa sausage
  • 1 lb jumbo lump crab

| Preparation – Low Country Boil Seasoning | Combine all ingredients and mix thoroughly. You’ll have more seasoning than is called for in this recipe. Store remaining blend in an airtight container in a cool, dry place.

| Preparation – Boil | In a large soup pot, bring seasoning, lemons, salt, beer and water to a boil. Add onion and garlic, and boil for 10 minutes. Add potatoes and boil an additional 10 minutes, until potatoes are partially cooked but not done. Add corn, shrimp, crawfish and sausage, and cook another 3 to 5 minutes. Add crab; cook until crab is heated through and potatoes are fork-tender. Remove pot from heat; scoop out ingredients with a slotted spoon, place on a paper-lined table and enjoy.


CHEF'S TIPS

Taste, taste, taste. Be sure to taste the broth before you start adding the seafood or other ingredients. You may need to adjust your seasoning and salt levels.

There are no limits. If you want to add mussels, clams or even lobster, go for it. Just be sure you are timing your cooking so everything in the pot finishes at the same time.

Copyright 2015 Feast Magazine | Inspired Local Food Culture/Midwest. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.