Low Country Boil

Contributed by: Chef Michael Sanguinetti

Low Country Boil

Recipe type: Yield: 20 Prep time: Cook time: Total time:

Our low country meal makes the perfect meal to enjoy at any weekend gatherings. Paired with a creole remoulade you don’t want to skip out on this one.


1 tablespoon seafood seasoning (such as Old Bay), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1-inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
A tablespoon of sweet paprika
1 to 2 teaspoons Cajun or Creole seasoning, divided
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference)
1 teaspoon hot sauce (preferably Tabasco) 1 large clove garlic, minced and


  1. Boil:
  2. 1. Heat a large pot of water over an outdoor cooker, or on the stovetop over medium-high heat. Add seafood seasoning to taste and bring to a boil.
  3. 2. Add potatoes and sausage and cook for 10 minutes. Break corn ears in half; add corn and crab and cook for another 5 minutes.
  4. 3. Add shrimp when potatoes are almost tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer.
  5. 4. Drain off and discard the water. Pour the contents out onto a picnic table covered with newspaper.
  6. Mix all the ingredients:
  7. 1. Mix all the ingredients together in a medium bowl. Start with 1 teaspoon of the Cajun or Creole seasoning and add as much of the remaining teaspoon to taste.
  8. Chill the remoulade:
  9. 2. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

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