Entree: United States – Carolinas Lowcountry – Lowcountry Boil (Communal seafood and sausage boil of shrimp, potatoes, and corn cooked in seasoned broth)

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 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 qt (5.7 L) water
- 1/4 cup (60 g) kosher salt
- 1/4 cup (35 g) Old Bay seasoning or other seafood seasoning
- 2 lemons, halved
- 2 onions, quartered
- 2 heads garlic, halved crosswise
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 2 lb (907 g) large shrimp, shell-on and deveined
- 1 lb (454 g) smoked sausage such as Andouille or kielbasa, sliced into 1/2 in (1 cm) rounds
- 2 lb (907 g) small red potatoes, halved if large
- 6 ears corn, husked and each cut into thirds
- 1/4 cup (60 ml) yellow mustard (optional, for dipping)
- 1/2 cup (115 g) unsalted butter, melted (for tossing)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Fill a very large pot with 6 quarts (5.7 L) cold water and bring to a rolling boil. Add kosher salt, Old Bay seasoning, lemons, onions, garlic, bay leaves, and peppercorns; simmer the seasoned broth 10 minutes to develop flavor.
2. Add potatoes to the pot and return to a boil; cook 10–15 minutes until nearly tender. Add sausage and corn and cook 5–7 more minutes until potatoes are tender and corn is bright. Add shrimp in the last 3–4 minutes until pink and cooked through. Drain everything in a large colander or remove to a newspaper-lined table, toss with melted butter, garnish with parsley, and serve immediately with mustard or lemon wedges on the side.