Prep time: 25 minutes
Pairs well with: Crusty French bread, lemon wedges, and a dry white wine
Low Country Boil Ingredients:
- 1 lb. Shrimp, peeled and deveined, with the tails left on (optional to leave tails on)
- 1 lb. multicolored small baby potatoes (purple, red, gold)
- 12 oz. Cajun style Andouille sausages, each sausage, cut into thirds
- 4 ears of fresh corn, shucked, each ear cut into thirds
- 3 oz. box of Crawfish, crab & shrimp boil packet, such as Zatarain’s
- 4 oz. melted salted butter for serving (optional)
- 2 lemons, cut into wedges for serving (optional)
Creamy Cocktail Dipping sauce Ingredients:
- 1/2 Cup mayonnaise
- 2 Tbsp. Ketchup
- 1 Tbsp. Sweet relish
- 1 Tbsp. lemon juice
- 1 garlic clove, pressed
- 1 tsp. prepared horseradish
- ½ tsp. Worcestershire sauce
- ½ tsp. Smoked paprika
- ½ tsp. old bay seasoning
- ½ tsp. sriracha sauce (optional)
- Fill a large stockpot halfway with water, salt the water, and bring to a boil over high heat.
- Once at a boil, add in your potatoes and shrimp boil packet, reduce the heat a little, and boil uncovered for 15 minutes.
- Meanwhile, make your creamy cocktail sauce by mixing together the ingredients in a small bowl. Set aside.
- After your boil has been boiling for 15 minutes, add in your corn and Cajun Andouille sausages and boil for another ten minutes.
- Finally, add in your peeled and deveined shrimp and boil for another 5-8 minutes or until the potatoes are just fork tender, and the shrimp is pink throughout.
- Drain your pot, or, with a slotted spoon, turn your low country boil onto a big serving platter and garnish with your lemon slices.
- Serve hot with melted butter to dip in, your creamy cocktail sauce, slices of crusty French bread, and lemon wedges to squeeze over your dinner, and enjoy!
- This recipe can easily be doubled, just make sure you buy two packs of boil seasoning to season your boil with.
- Make sure to salt your water! This will bring flavor to your dish to compliment the shrimp boil seasoning packet.
- If you are not a fan of mayonnaise, you can serve with purchased red cocktail sauce for an even easier dish.
- Red potatoes can replace the potato medley, just do not use russets, as they will be too soft for this dish.
- Feel free to add crab legs, mussels, or clams to this dish, just make sure to clean them well and add them at the end being careful not to overcook.
- This dish is so much fun to feed your family seated around a huge platter with no plates, just personal dipping sauce/butter and a table lined with (clean) newspapers for ease of clean up. The ultimate summertime dish!
All Photos by Marla Smith Photography