If you’re craving a hearty, fun, and downright drool-worthy meal, I’ve got you covered with my Low Country Boil with Shrimp and Sausage Recipe. This dish is such a delight to make and even better to share — it’s like a Southern seafood party right in your kitchen! The mix of spicy Cajun flavors, tender shrimp, smoky sausage, sweet corn, and creamy potatoes all come together in one pot for an experience that’s as easy to cook as it is to enjoy. Trust me, once you try this, it’ll become a favorite around your table too!
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together, making cleanup a breeze and flavors meld beautifully.
- Bold Cajun Flavor: That Zatarain’s seasoning packet adds just the right kick without overwhelming.
- Quick and Easy: From prep to table in under 30 minutes – perfect for busy weeknights or casual entertaining.
- Fun and Social: This dish is great for sharing, making it an instant crowd-pleaser at any gathering.
Ingredients You’ll Need
The beauty of this Low Country Boil with Shrimp and Sausage Recipe is how simple and straightforward the ingredients are—each one brings its own magic, and together they create that unmistakable southern seafood boil flavor. When shopping, look for fresh shrimp and good quality smoked sausage to elevate the dish.
- Smoked Sausage: I love using smoked sausage for its robust flavor—it really infuses the broth.
- Raw Shrimp: Keep the tails on for more flavor and an easy-to-grip party snack.
- Cajun Seasoning: Zatarain’s is my go-to, but any quality Cajun blend works well.
- Red Potatoes: These hold up nicely during boiling and add great texture.
- Salted Butter: Melted butter is the ultimate dipping companion here—you’ll want lots!
- Baguette (optional): Toast it for a crunchy contrast, perfect for soaking up juices.
- Corn on the Cob: Cut into thirds for portion-friendly bites and that perfect natural sweetness.
- Salt, Pepper & Cajun Seasoning for Garnish: A sprinkle at the end amps up flavor and presentation.
Variations
This recipe is a fantastic canvas for your favorite tweaks. I often switch up the sausage or swap potatoes for sweet potatoes when I want an extra layer of sweetness. Feel free to make it your own — you’ll find the best versions often come from a little experimentation!
- Use Andouille Sausage: I’ve tried spicy andouille before, which cranks up the heat and smokiness—perfect if you want more kick.
- Shrimp Alternatives: If shrimp isn’t your thing, crab legs or crawfish tails can be a fun sub, adding a slightly different taste and texture.
- Vegetable Add-ins: Throw in whole garlic cloves or even mushrooms to infuse additional savory notes.
- Diet-Friendly Twist: For a lighter version, reduce the butter and serve with a fresh green salad for balance.
How to Make Low Country Boil with Shrimp and Sausage Recipe
Step 1: Prep and Boil the Seasoned Water
First things first, fill an 8-quart pot with about 6 quarts of water and toss in that Cajun seasoning packet. Bring it to a rolling boil. It’s essential to wait for that full boil before adding any ingredients because this kickstarts the cooking and layers the flavor beautifully.
Step 2: Add Potatoes and Sausage in Stages
Drop in the halved red potatoes once the water’s boiling. Set a timer for 5 minutes—don’t skip this part! After that, add your sliced smoked sausage and cook for another 5 minutes. The sausage releases oils that enrich the broth, so you want it in there while the potatoes soften.
Step 3: Corn and Final Touches
Now add corn pieces to the pot. Let those cook for 7 to 10 minutes until potatoes are fork-tender and corn is sweet and just tender. This timing locks in that perfect texture without turning the corn mushy.
Step 4: Cook the Shrimp Quickly
Finally, toss in your shrimp right at the end—they only need 1-2 minutes until they turn pink and curl up nicely. Keep a close eye here; overcooked shrimp get rubbery fast, and nobody wants that.
Step 5: Serve and Enjoy!
Use a handheld strainer or slotted spoon to scoop out your boil goodies and arrange them on a large platter or even spread out over newspaper if you’re going full Southern! Don’t forget to have plenty of melted butter and extra seasoning on the side for dipping—this is where the real indulgence happens.
Pro Tips for Making Low Country Boil with Shrimp and Sausage Recipe
- Timing is Everything: Follow the cooking times closely—shrimp are quick, but potatoes and sausage need their full window to become tender and flavorful.
- Skim the Foam: When boiling shrimp, you might notice some foam forming—just skim it off with a spoon for a cleaner broth.
- Serve Hot and Fresh: This dish tastes best immediately, so have your dipping sauces and sides ready before you drain the pot.
- Use Quality Ingredients: I learned that fresher shrimp make all the difference; frozen can work in a pinch but fresh brings juicier results.
How to Serve Low Country Boil with Shrimp and Sausage Recipe
Garnishes
I love sprinkling a little extra Cajun seasoning and cracked black pepper over the boil right before serving—it awakens the flavors and adds a nice pop of color. A wedge of lemon on the side brightens up the rich buttery bites and adds a fresh zing that balances everything out.
Side Dishes
My go-to sides are simple: coleslaw for crunch and acidity, and a fresh garden salad. If you’re feeling indulgent, garlic bread or that toasted baguette is perfect for sopping up buttery goodness. These sides keep the meal balanced and let the boil shine as the centerpiece.
Creative Ways to Present
For parties, I like to spread everything out on a big wooden board lined with parchment paper—corn, potatoes, sausage, and shrimp piled high. Everyone digs in family-style, which instantly turns dinner into a festive occasion. Adding small bowls of melted butter and cocktail sauce at different spots makes it super easy for guests to grab what they want.
Make Ahead and Storage
Storing Leftovers
After a Low Country Boil feast, I usually separate the proteins and veggies into airtight containers and store them in the fridge for up to 2 days. The shrimp and sausage hold up well, but the potatoes soak up flavors quickly, so keep them a bit separate if you want to maintain their texture.
Freezing
While I don’t often freeze a Low Country Boil because it’s best fresh, you *can* freeze the cooked sausage and potatoes separately. Shrimp loses some texture after freezing, so I recommend enjoying them fresh. Just be sure to thaw in the refrigerator overnight when you do.
Reheating
To reheat leftovers, I gently warm them in a skillet with a splash of water or broth to keep things moist—especially for the shrimp, which can dry out. Microwaving works too, but be sure to cover and stir occasionally to heat evenly without turning things rubbery.
FAQs
-
Can I use frozen shrimp in this Low Country Boil with Shrimp and Sausage Recipe?
Yes, you can use frozen shrimp, but I recommend thawing them completely before adding to the boil. This ensures even cooking and prevents overcooked, rubbery shrimp. Fresh shrimp will always give you the best texture and flavor, though.
-
What’s the best Cajun seasoning to use in this recipe?
Zatarain’s Cajun seasoning is my personal favorite because it has the perfect balance of spices and salt. However, feel free to use any high-quality Cajun blend you like or even make your own at home if you prefer more control over spice levels.
-
Can I make this Low Country Boil without sausage?
Absolutely! While sausage adds smoky depth, you can omit it for a lighter seafood boil. You might want to add extra seasoning to keep the broth flavorful. Some people sub in chicken sausage or even vegetarian sausage, depending on dietary needs.
-
How spicy is this Low Country Boil?
It has a nice Cajun kick, but it’s not overwhelmingly spicy if you follow the recipe. You can always adjust the heat by adding more or less Cajun seasoning or serving with cooling dipping sauces like ranch or a simple garlic butter.
Final Thoughts
Honestly, my Low Country Boil with Shrimp and Sausage Recipe brings back some of my fondest memories of summer gatherings with friends and family. It’s comforting, flavorful, and invites everyone to slow down, grab a bib, and dig in together. I hope you enjoy making and sharing it just as much as I do — trust me, it’s a true crowd-pleaser. Give it a whirl the next time you want an easy, tasty, and fun meal worthy of smiles all around!
Print
Low Country Boil with Shrimp and Sausage Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Southern Low Country Boil is a classic Cajun-inspired seafood feast packed with tender shrimp, smoky sausage, crisp corn, and hearty red potatoes all simmered in a flavorful Cajun-seasoned broth. Perfect for gatherings, this one-pot dish is served with melted butter and toasted baguette for dipping, bringing a taste of the South right to your table.
Ingredients
Proteins
- 14 oz smoked sausage, sliced into 1-inch rounds
- 1 lb raw, de-veined shrimp with tail on (or no tail if preferred)
Vegetables
- 1.5-2 lbs red potatoes, sliced in half
- 4 cobs of corn, sliced into thirds
Seasonings and Others
- 1 (3 oz) package Cajun seasoning (Zatarain’s brand recommended)
- 1 stick salted butter, melted
- Salt, pepper, and additional Cajun seasoning for garnish
- 1 toasted baguette, sliced (optional)
- About 6 quarts water (for boiling)
Instructions
- Prepare Ingredients: Slice the smoked sausage into 1-inch rounds. Slice the red potatoes in half and cut the corn cobs into thirds to ensure even cooking.
- Boil Seasoned Water: In an 8-quart pot, bring about 6 quarts of water to a rolling boil and add the entire packet of Cajun seasoning, mixing well to infuse the broth with spice.
- Cook Potatoes: Add the halved red potatoes to the boiling Cajun water. Cook for 5 minutes, ensuring they begin to soften.
- Add Sausage: Add the sliced smoked sausage to the pot and continue boiling for another 5 minutes to blend flavors.
- Add Corn: Incorporate the corn pieces into the pot and cook for about 7-10 minutes, or until potatoes are fork tender and corn is cooked through.
- Toast Baguette: While the corn cooks, if desired, toast the baguette and slice it for serving alongside the boil.
- Add Shrimp: Add the shrimp directly into the boiling pot. Cook for 1-2 minutes until shrimp turn pink, watching carefully as shrimp cook rapidly.
- Drain and Serve: Using a handheld strainer, remove all ingredients and place them into a large baking dish or spread directly onto newspaper lined with paper towels. Serve with plenty of melted butter, salt, and additional Cajun seasoning for dipping and garnish.
Notes
- This dish is ideal for casual group gatherings where everyone can dig in family-style.
- Use fresh or thawed shrimp for best texture and flavor.
- Leftover broth makes an excellent base for soups or stews.
- Adjust seasoning levels to personal taste; Cajun seasoning can be quite spicy.
- Serve with cold beverages and plenty of napkins—this is a hands-on meal!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 155 mg
