Entree: United States – Georgia (Lowcountry, Southern United States) – Lowcountry Boil

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

- 2 lb (900 g) large shrimp (approx. 16–20 per lb), peeled and deveined, tails on
- 1 lb (454 g) smoked sausage (Andouille or kielbasa), sliced 1 in (2.5 cm) thick
- 1.5 lb (680 g) small red potatoes, halved if large
- 4 ears fresh corn, husked and halved
- 1/4 cup (36 g) Old Bay seasoning, plus extra for finishing if desired
- 2 tbsp (30 g) kosher salt
- 1/2 cup (120 ml) light beer or low-sodium chicken broth
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 lemons, halved (reserve 2 halves for serving)
- 4 tbsp (60 g) unsalted butter, melted
- 1/4 cup (15 g) fresh parsley, chopped
- Optional for serving: hot sauce, cocktail sauce, crusty bread

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A convivial coastal Georgia one-pot meal of shrimp, smoked sausage, corn, and potatoes simmered with Old Bay seasoning and aromatics, finished with butter and lemon for a bright, savory main course.

Regional Notes:
This Georgia Lowcountry version emphasizes Gulf/Atlantic shrimp, smoked sausage, sweet corn, and small red potatoes boiled together with a generous Old Bay presence—reflecting coastal spice and Southern communal "boil" tradition rather than a Creole or New England clam-centric boil. It’s meant to be served family-style, often outdoors.

1. Set an 8–10 quart (7680 to 9600 ml) pot over high heat and add 6 quarts (5.7 L) cold water. Stir in 1/4 cup (36 g) Old Bay, 2 tbsp (30 g) kosher salt, 1/2 cup (120 ml) beer (or broth), the quartered onion, smashed garlic, bay leaves, and 2 lemon halves. Bring to a rolling boil.
2. Add the halved potatoes to the boiling liquid. Return to a boil and cook 10–12 minutes, or until potatoes are just tender when pierced with a fork.
3. Add the sliced smoked sausage and halved corn; boil 5–7 minutes more, until the corn is bright and tender and the potatoes are fully cooked.
4. Add the shrimp to the pot and cook 2–3 minutes, stirring gently, until shrimp are pink and opaque (do not overcook).
5. Using a large slotted spoon or drain basket, lift the shrimp, sausage, corn, and potatoes from the pot and transfer to a large serving bowl or dump onto a newspaper- or butcher-paper–lined table for a traditional presentation.
6. Drizzle the melted butter over the hot boil, sprinkle with chopped parsley and extra Old Bay to taste, and squeeze the remaining lemon halves over the top. Toss gently to coat.
7. Serve immediately family-style with hot sauce, cocktail sauce, and crusty bread on the side.

Short Description:
A convivial coastal Georgia one-pot meal of shrimp, smoked sausage, corn, and potatoes simmered with Old Bay seasoning and aromatics, finished with butter and lemon for a bright, savory main course.

Regional Notes:
This Georgia Lowcountry version emphasizes Gulf/Atlantic shrimp, smoked sausage, sweet corn, and small red potatoes boiled together with a generous Old Bay presence—reflecting coastal spice and Southern communal "boil" tradition rather than a Creole or New England clam-centric boil. It’s meant to be served family-style, often outdoors.

1. Set an 8–10 quart pot over high heat and add 6 quarts (5.7 L) cold water. Stir in 1/4 cup (36 g) Old Bay, 2 tbsp (30 g) kosher salt, 1/2 cup (120 ml) beer (or broth), the quartered onion, smashed garlic, bay leaves, and 2 lemon halves. Bring to a rolling boil.
2. Add the halved potatoes to the boiling liquid. Return to a boil and cook 10–12 minutes, or until potatoes are just tender when pierced with a fork.
3. Add the sliced smoked sausage and halved corn; boil 5–7 minutes more, until the corn is bright and tender and the potatoes are fully cooked.
4. Add the shrimp to the pot and cook 2–3 minutes, stirring gently, until shrimp are pink and opaque (do not overcook).
5. Using a large slotted spoon or drain basket, lift the shrimp, sausage, corn, and potatoes from the pot and transfer to a large serving bowl or dump onto a newspaper- or butcher-paper–lined table for a traditional presentation.
6. Drizzle the melted butter over the hot boil, sprinkle with chopped parsley and extra Old Bay to taste, and squeeze the remaining lemon halves over the top. Toss gently to coat.
7. Serve immediately family-style with hot sauce, cocktail sauce, and crusty bread on the side.