There are many kinds of shrimp and seafood boils throughout the South. This one is a typical Low Country boil made with crab boil type of seasoning, shrimp, sausages, potatoes, and corn. The seasoning for this version is crab boil, which is a spicy Louisiana-style seasoning. Feel free to substitute with Old Bay Seasoning.
This version makes enough for 12 people. Use two varieties of sausage in the dish. I like it with kielbasa and andouille sausage. Chorizo is an excellent choice as well.
It's a great camping or tailgating dish. All you need is a campfire or gas burner.
- 1 package/3 ounces Zatarain's crab boil (or about 1/2 cup)
- 2 pounds smoked sausage
- 4 to 5 pounds small red potatoes
- 12 ears corn
- 3 to 4 pounds shrimp (unpeeled)
- Cocktail sauce (for serving)
- Melted butter (for serving)
- Fill a large stockpot with about 8 quarts of water. Add the crab boil seasoning and bring to a full boil. Continue boiling for 10 to 15 minutes.
- Cut sausage into 2-inch lengths; add to water.
- Scrub the potatoes and cut into 2-inch chunks. If small, leave whole. Add to the water. Boil for 10 minutes.
- Cut sausage into 2-inch lengths; add to potatoes.
- Boil for 10 minutes.
- Break ears of corn in half; add to water and continue boiling for 2 minutes
- Add shrimp; boil 2 to 3 minutes longer.
- Drain and serve immediately with cocktail sauce and melted butter.
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|Nutritional Guidelines (per serving)|
|Total Fat||40 g|
|Saturated Fat||14 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||3 g|