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Dave's Low Country Boil

Dave's Low Country Boil

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Lisa

Lisa

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 67.6 g
  • 135%
  • Cholesterol:
  • 333 mg
  • 111%
  • Sodium:
  • 1576 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  2. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
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Reviews

DANASCHULER
745

DANASCHULER

1/25/2004

Warning -- you will eat so much of this you will feel sick!!! Our family version of this recipe includes adding the juice of two lemons, cayenne pepper, cloves, and bay leaves to the water. Oh so good.

MSBICHEY
681

MSBICHEY

2/19/2006

My family has always had lo' country boils and it's absolutely the best meal ever! A few "family hints": add 1 or 2 whole lemons (just cut them in half and drop 'em in), 2 or 3 medium size onions(quartered), two datil peppers (these are a florida thang) and leave the heads and shells on the shrimp for more flavor (wash them before cooking of course, but peel 'em on your plate. Although I have to admit, I like it when the heads aren't on - they look at me otherwise and I feel sorry for them!), You can omit the crabs if you want(or leave them in) or you can use whole crawfish like another review suggested. We also use the boil-in-bag bay seasoning..it's easier! This meal IS best served by dumping it in the middle of the table on newspaper and then everyone just grabs a paper plate and loads up! I promise you, you won't be sorry if you make these additions! Now THAT is a lo' country boil Florida style!

PATTY70
565

PATTY70

9/8/2006

Awesome! I used 3/4 cup Old Bay to 6 quarts of water as per the Frogmore Stew recipe. I used turkey kielbasa (to cut down on the fat), shrimp, clams, sea scallops and a baby lobster tail per person. It was to die for! I suggest using a turkey fryer as it has the basket with holes in it and you don't have to worry about dumping out the water and keeping the food in the pot. You can't go wrong...add whatever seafood and spices you have and it's perfect. Wonderful recipe to feed a crowd!

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