The low country boil is one of the best meals to serve a hungry crowd. Easy and delicious, this recipe allows you to cook an amazing meal AND spend time with your guests while you cook.
- If you would like to cook this indoors on your stove, use the largest stock pot you have and cook as directed in the recipe. You will need to cut the recipe in half.
- We love to leave the shells on the shrimp but if you don’t, you can use peeled raw shrimp and cook for the same amount of time.
- Make your boil spicy by adding hot sauce to the finished dish
- Serve with cocktail sauce, tartar sauce, and clarified butter (dairy-free), or ghee (dairy-free)
discover. cook. enjoy.
Gluten-Free, Dairy-Free Low Country Boil with Shrimp, Sausage, Corn, and Potatoes
For the Boil
- 1 quart chicken stock
- 1 yellow onion, quartered
- 1 package Shrimp and Crab Boil Seasoning
- 3 lb shrimp, shell on
- 2.5 lb smoked sausage, Kielbasa (3-12 oz packages)
- 6 ears corn
- 3 lb baby potatoes, 2-24 oz packages
Post Boil Seasoning
- 1 lemon, to squeeze over
- 1 tbsp Old Bay Seasoning
Mise en Place
- Gather your ingredients. Thaw the shrimp, slice the sausage into 1.5 to 2-inch pieces, cut corn in half to a third depending on the size of the ear, quarter the onion, and slice the lemon in half.
- Fill your pot halfway with water. Add chicken stock and crab/shrimp seasoning packet. Bring to a boil
- Once the water is boiling, add the potatoes and cook for 15 minutes or until the water is back to boiling.
- Add the sausage and quartered onion and cook for 15 minutes or until water is back to boiling.
- Add the corn and cook for 10 minutes or until the water is back to boiling.
- Add shrimp and cook 3-5 minutes or until the shrimp is pink and opaque.
Serve and Enjoy!
- Drain the boil and spread over a table-cloth-lined table. Season with Old Bay and lemon juice.
- Serve with cocktail sauce and tarter sauce. Melted ghee is also a great dipping sauce! Enjoy!