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.

Low Country Boil

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 kielbasasausage
  • 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.

THE PREPARATIONS, UP CLOSE

Click here for close-up pictures on putting this dish together.


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.


GET HANDS-ON!

UPDATE: This class is sold out. Click here for details on our August class and to register!

Learn how to make the Low Country boil - and some scrumptious fixings - in this month's Schnucks Cooks Cooking Class.

When: Wed., July 20, 6PM

Where: Schnucks Cooks Cooking School, 12332 Manchester Road, Des Peres location, mezzanine level

Admission: $40/person

RSVP: schnuckscooks.com or 314.909.1704

ON THE MENU

  • Low Country Boil
  • Jalapeño skillet cornbread
  • Homemade strawberry ice cream

More Feast Magazine | Inspired Midwest food culture covering St. Louis, Kansas City and mid-Missouri articles.