- 1.5 lbs new potatoes
- 1 16 oz. package andouille sausage (kielbasa works too)
- 3 ears fresh corn, husked removed and cut into bite size disks
- 2 lbs medium to large shrimp, deveined and peeled
- 1 old bay shrimp/crab boil seasoning packet
- 4 lemons, quartered
This dish is great for an outdoor party where you can line a picnic table with newspapers, throw the boil on the table, and tell everyone to dig in! Keep butter, hot sauce, and more old bay or your favorite bayou seasoning at hand for additional flavor.
I like to serve mine with additional old bay style seasoning. My new favorite is Todd’s Crabby Dirt Seasoning. It has a more pungent and fresh tasting flavor than Old Bay or Zattarain’s and has NO MSG!
What’s your favorite setting or memory serving Low Country Boil? I look forward to hearing your stories!