14ounces- 1 lb. hot smoked sausage, cut into 2-inch pieces
3 - 4ears fresh corn, husked, cleaned, and cut into 2 or 3 pieces each
2lbs.shrimp, unpeeled
Optional, for serving: melted butter, cocktail sauce, or tartar sauce
Instructions
Bring water, salt, and Old Bay seasoning to a boil in a large stockpot or Dutch oven. Add whole potatoes, reduce heat slightly, and cook for 15 minutes.
Add sausage and cook for 5 more minutes. Stir in corn; cook for 3 more minutes. Add shrimp and cook until pink, about 1-2 minutes.
Remove all of the ingredients from the water and serve on a large platter, in individual bowls, or on a picnic table lined with newspapers.
Video
Notes
The key to a great Lowcountry boil is using the freshest ingredients available. Serve this dish in the summer when you can get sweet local corn on the cob.
Keep a close eye on the pot and don't let any of the ingredients cook too long. There's nothing worse than mushy potatoes or rubbery shrimp at a Lowcountry boil!
Offer extra options for your guests to season their meals. Additional Old Bay seasoning is great, along with bowls of melted butter, tartar sauce, or cocktail sauce for dipping.