Southern Low Country Boil

Southern Low Country Boil on newspaper side view

Recipes and tons of tips are given in a tell all on how to host the perfect Low Country Boil complete with cajun shrimp, sausage, corn, potatoes and allll of the melted butter to dip it in! A Southern classic and staple come to life! 

What even is a Low Country Boil? 

Have y’all ever heard of a Low Country Boil? I’m pretty sure it’s a strictly Southern concept. Some people even refer to it as Frogmore Stew. Don’t worry – no frogs are harmed in the making of this recipe. Instead, it’s a way to get together all of your family and friends over a big ‘ol pot of boiling goodness and cook some delicious food in cajun seasoning! Yes – ONE POT! 

overhead view of Southern Low Country Boil

No plates involved, either. Once everything is cooked, you spread newspaper over a picnic table outside and you literally just plop everything out onto the newspaper. No forks, either. I bet y’all think us folks from the South are just wild, huh? Ha! There are bowls of melted butter all around to dip all of the delicious meats and veggies in and of course, paper towels everywhere to make sure you wipe the butter off your chin! 

Southern Low Country Boil ingredients

It’s a super fun time. My sister-in-law and I threw one a couple of weeks ago when we were on vacation in the mountains with our family. It was easily the best meal that we ate while we were there and I knew that I wanted to recreate it for the blog! It was so fun working alongside my sister-in-law, Elisa! She went to culinary school so she really knows her stuff. So let’s get into what you need for this classic Southern style shindig! 

Basic Components of a Low Country Boil: 

  • a large pot (I used an 8 QT pot) 
  • your favorite store bought cajun seasoning (I love the Zatarain’s crab boil seasoning bags, as pictured above!)
  • newspaper 
  • lots of paper towels 
  • salted butter 
  • raw de-veined shrimp (I left the tail on, feel free to buy the ones with it already off) 
  • smoked sausage (like a kielbasa style)
  • red potatoes
  • corn on the cob 
  • baguette (optional but i love to have a bread option – especially to dip in the butter!)

How to Make a Low Country Boil:

Go ahead and cut your smoked sausage into about 1 inch slices. I also ended up slicing my red potatoes in half because they were so large. This was a personal preference though! I also had about 4 large peeled corn cobs. I sliced each cob into thirds to make them smaller. Another personal preference (but also helps them cook faster!)

Southern Low Country Boil in glass baking dish

In a large pot (I used an 8 QT), add about 6 quarts of water. Make sure to not fill it up ALL the way because once you add your ingredients, your water will rise! I ended up having to take some water out of mine because it got so tall! 

Anyway….so, to the water, add the entire packet of cajun seasoning and bring the water to a rolling boil. To this, add the potatoes. Let it come back up to a boil and cook for 5 minutes. I find this works best when you set a timer! Next, add in the sausage slices and cook for another 5 or so minutes, making sure the water is boiling! Lastly, add in the corn cobs and cook for another 7-10 minutes or until potatoes are fork tender. 

hand getting a shrimp

Once all of that is ready to go, add in your little shrimpies! They will cook SUPER fast! Like, 1-2 minutes fast. Keep an eye on them! Once they’re perfectly pink they are officially cooked. You don’t HAVE to buy them with the tails on but I think it adds to the experience to be able to take them apart before you eat them. 

If desired (and plus this makes for a great filler food), toast a baguette in the oven! Slice it into 2 inch pieces. Melt several small bowls of butter. 

hands breaking up a shrimp

I used a handheld strainer to get the ingredients out of the pot into a large baking deep baking dish. 

If desired, spread out newspapers, paper towels or napkins down and just literally pour all of the ingredients out on it! Have the bowls of melted butter spread throughout as well as salt and pepper available! I find that it’s the most fun to eat with NO plates, no forks….just your hands and of course, plenty of napkins! 

grabbing a shrimp

Keys for a Successful Low Country Boil: 

Set timers for cook times! Since this is all made in one pot and things cook at different times, it will really help alleviate the stress if you set timers as you go!

Use salted butter (duh!) 

But overall, the main point is to HAVE FUN! This is all about family and good food. Everyone breaking bread (or shrimp) together, getting their hands dirty, laughing, making memories and having a great time. Don’t stress! 

Hope y’all enjoyed reading this as much as I did writing it! Happy late Summer! XO 

Did you enjoy this recipe? Here are a few more you might like: 

Spicy Grilled Chicken Kabobs 

Hawaiian BBQ Bacon Burgers 

Peach BBQ Chicken Pizza 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 6 votes

Southern Low Country Boil Recipe

Recipes and tons of tips are given in a tell all on how to host the perfect Low Country Boil complete with cajun shrimp, sausage, corn, potatoes and allll of the melted butter to dip it in! A Southern classic and staple come to life! 

Course Main Course
Cuisine American
Keyword low country boil, southern low country boil
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Haylie


  • 14 oz smoked sausage, sliced into 1 inch rounds
  • 1 lb raw, de-veined shrimp with tail on (can use no tail either)
  • 1 3 oz. package of cajun seasoning (Zatarain's brand!)
  • 1.5-2 lbs red potatoes, sliced in half
  • 1 stick salted butter, melted
  • 1 toasted baguette (optional)
  • 4 cobs of corn, sliced into thirds
  • salt, pepper and cajun seasoning for garnish


  1. Slice your smoked sausage into 1 inch slices. If desired, slice the red potatoes in half. Also if desired, slice the corn cobs into thirds.

  2. Add about 6 quarts of water to an 8 quart pot. Add the packet of cajun seasoning and bring the water and seasoning to a rolling boil.

  3. Once boiling, add the potatoes. Cook for about 5 minutes (highly recommend setting a timer!) Next, add the sausage. Cook for an additional 5 minutes, with the water still boiling. Lastly, add in the corn and cook for about 7-10 minutes or until the potatoes are fork tender. While the corn is cooking, if desired, toast your baguette and then slice it up!

  4. Last step is to add the shrimp directly in! Cook for 1-2 minutes until the shrimp are pink. Keep a watchful eye on them as they cook fast!

  5. Using a handheld strainer, grab the ingredients out of the pot and put into a large baking dish OR just put them directly onto newspaper and paper towels! Have plenty of bowls of melted butter and salt available. Enjoy!

Recipe Notes

Make sure you don't add enough water to fully fill the pot. It will rise as you add more ingredients to it If needed, you might have to drain a little bit of water as you continue to add ingredients into the pot. 

The toasted baguette is optional - I just loved an extra carby option to act as a filler food and to also dip in the butter! 

Make sure you have salt, pepper and cajun seasoning available to add more seasoning! I think it's always better to do less cajun spice when you're cooking for a lot of people. But if you have it readily available, everyone can be happy with their own spice levels!

This particular recipe served about 4-5 people. If you want to serve more, I suggest doubling it!

Have fun! I love not using any forks or plates and just eating with your hands. 

27 comments / Add your comment below

  1. 5 stars
    I added lemon zest then just threw the whole lemon in and made it for my single self and low country lunch it is this week 😉 HARD to get tired of it!

      1. My family has made these for hubby & daughters bday for the seven of us for last 4-5 years!! We love it… has to be one of the easiest, best tasting meals to have for a crowd! The first time our grand daughters thought it was crazy fun to eat with
        their fingers. Afterwards …put leftovers away then just wrap everything up
        in throw away paper and wait on dessert…key lime pie!😊

      1. Hi Ella! I’ve never personally made crab legs so I’m not sure. I have heard of seafood boils with crab legs I would just be sure to do my research and add/cook accordingly 🙂 Thanks! -Haylie

      2. Cook for the same amount of time as the shrimp. Remember, the crab are precooked you’re just warming them up.

  2. 5 stars
    I fix this frequently because it’s such a fun favorite of my family and guests too! It’s so delicious and playful…get to be a kid again and eat with our fingers! I’ve introduced it to family that have never heard of Low Country Boil and they are hooked!!😊

  3. I have never tried or made a low country boil, sounds delicious! I do have a question though. It says To this, add the potatoes and so forth. Let it come back up to a boil and cook for 5 minutes. Do I remove the potatoes and so forth from the pot after the 5 minutes or corn after 7-10 minutes and then after everything is cook add everything back in? You lost me there because if you’re not removing the potatoes, sauage and corn from pot they are still cooking as you add each of the items. Just saying….

    1. Hi Elena, thanks for your comment! Totally understand why it might be confusing – so sorry about that! So, for me, I keep everything in the pot. So once the potatoes have been cooking for 5 minutes, add in the sausage. Cook both potatoes and sausage another 5 minutes. Then the corn. Cook potatoes, sausage and corn 7-10 minutes OR UNTIL the potatoes are fork tender. It really could depend on if you keep your potatoes whole or cut them in half in regards to how fast they cook. If you find that, for instance, the potatoes are fork tender by the time you put the corn in, you can absolutely just remove them onto a plate so they don’t turn to mush and then add them back in when you add in the shrimp to warm them back up. I’ve personally never had to do that, but it could definitely work 🙂 hope that clears it up! Let me know if you try out the recipe! 🙂 Best – Haylie

  4. Haylie,
    Thank you so much for this recipe. I just have one question. I’ve made low country boils before and sometimes I get it spot on and others I have been known to get it so spicy that my grandkids and most of my entire family struggled to eat it. I’ve always used the Old Bay….so if I used all of the Zatarain’s seasoning is that going to make it too spicy? I certainly don’t want all of us sitting at the table sweating bullets trying to eat it again. LOL! I found quickly that my family loves the seasoning but if it has a lot of heat that just doesn’t work for us.
    Thank you!

    1. Hi Robin! Thanks so much for commenting and coming to my site! 🙂 I personally don’t think the Zatarain’s is too spicy. I made it this Summer for my family and my 2 toddler nieces were able to eat it just fine. I would say, if you’re worried about it, you could always try to use just HALF of the spice packet and then put the other half in small bowls around the table and if people want a little more spice, they could add it 🙂 That makes it more personalized! I hope that helps and I hope that you LOVE this recipe! -Haylie

  5. Does the ink leech out of the newspaper into the food? Maybe you have different inks in the US but here in Australia we stopped using newspaper for fish and chips many years ago due to toxic inks.

    1. Hi Jess! That’s never happened to me before, actually! I did a quick search and nowadays in the US, the ink is safe since they no longer use lead based ink. However, you can definitely use paper towels for this recipe OR just place it on a plate when you’re ready to eat 🙂

  6. 5 stars
    My grandfather from SC used to make this all the time and I think he’d approve of this recipe after I made it. Added some scallops because they’re my wife’s fave, too. 10/10

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