Entree: United States – Carolinas Piedmont – Lowcountry Boil (One-pot coastal boil of shrimp, smoked sausage, corn, and potatoes seasoned with Old Bay and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 24 min

Total 35 min

Ingredients

- 3 lb (1.36 kg) large shrimp, shell-on, deveined, tails on (about 36–40 count)
- 1 lb (454 g) smoked sausage (Andouille or kielbasa), sliced into 1/2 in (1.3 cm) rounds
- 1.5 lb (680 g) small red or new potatoes
- 6 ears corn, halved crosswise (about 2 lb / 900 g total)
- 1 cup (240 ml) water
- 1/4 cup (60 g) kosher salt
- 3 tbsp (45 ml) Old Bay seasoning or other seafood boil seasoning
- 6 bay leaves
- 2 large lemons, halved (use juice and add halves to pot)
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 4 tbsp (60 g) unsalted butter, melted (for serving)
- Fresh parsley, chopped, for garnish

Instructions

1. Fill a large pot with 6–8 qt (5.7–7.6 L) capacity about two-thirds full of water, add water, kosher salt, Old Bay, bay leaves, onion, garlic, and lemon halves; bring to a rolling boil.
2. Add potatoes to the boiling seasoned water and cook 10–12 minutes until nearly tender.
3. Add sausage and corn to the pot and continue boiling 5–6 minutes until potatoes are fully tender and corn is bright.
4. Add shrimp and cook 2–3 minutes until shrimp are pink and just cooked through; do not overcook.
5. Drain the pot well and transfer contents to a large serving pan or newspaper-lined table for family-style service; drizzle with melted butter, squeeze additional lemon over the top, and sprinkle with chopped parsley. Serve immediately.