This Low Country Boil is a blend of shrimp, crab, sausage, corn and potatoes, all cooked together to create a hearty dinner. A complete meal in one pot that’s perfect for a feeding a large group of people!

You can never go wrong with fresh seafood, whether it’s grilled swordfish, steamed lobster or this fun and festive Low Country Boil recipe.

This Low Country Boil is a blend of shrimp, crab, sausage, corn and potatoes, all cooked together to create a hearty dinner. This Low Country Boil is a blend of shrimp, crab, sausage, corn and potatoes, all cooked together to create a hearty dinner.

A Low Country Boil with shrimp, crab, sausage corn and potatoes on a sheet pan.

If you’ve never had a Low Country Boil, you’re missing out! This savory blend of seafood, vegetables and sausage is a unique and unexpected dish that always gets rave reviews from family and friends.

What is a low country boil?

A Low Country boil is a dish that originates from the Low Country area of Georgia and South Carolina. It is also sometimes known as Frogmore Stew. This dish consists of seafood, typically shrimp, crab or both, along with potatoes, sausage and corn. All the ingredients are cooked together in one giant pot. Some people even have Low Country Boil parties where they prepare large quantities of this classic meal to feed to a big group of people.

Shrimp, sliced sausage, crab legs and corn cobs on a sheet pan.

How do you make low country boil?

This recipe contains shrimp, crab, baby red potatoes, corn on the cob and smoked sausage. All of the ingredients are boiled in a seasoned broth, then tossed in a little butter. Add a sprinkling of parsley and some lemon wedges, then dinner is served.

How long to boil shrimp

Shrimp cook very quickly, and it takes about 2-3 minutes for shrimp to be done. You can tell when your shrimp are ready to eat because they’ll be bright pink and opaque.  Be careful not to overcook your shrimp as they can become tough.

Assorted seafood, sausage and corn in a red pot.

How long to boil crab

The majority of the crab that you buy at the store is pre-cooked, so in this case, all you’re really doing is heating the crab. Typically, crab legs take about 5-7 minutes to heat through. Legs tend to cook quicker than the body pieces of the crab. If you choose to cook the crab bodies along with the legs, you’ll want to add another 3-4 minutes to the cook time.

Tips for the perfect dish

  • This recipe contains both shrimp and crab, but you can use just one variety of seafood if you prefer.
  • I recommend buying the largest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp. You can use any type of crab such as dungeness, blue crab or snow crab. If your seafood is frozen, be sure to thaw it first.
  • You can boil your shrimp with or without the shells. I typically remove the main part of the shell and just leave the tails on as it’s easier to eat this way.
  • Fresh corn on the cob tastes best in this recipe – you can use white, yellow or bi-color corn. In a pinch, frozen corn on the cob will also work.
  • I often use small red potatoes in this dish, but Yukon gold potatoes are also a great choice.
  • Choose your favorite type of smoked sausage to go in your boil. I typically use kielbasa.

Boiled shrimp, potatoes and corn in a red pot.

What goes with a low country boil?

A Low Country Boil can be served as a stand alone main course, but some people prefer to add more side dishes to round out the meal. Some great options include a tossed green salad, sliced french or sourdough bread, coleslaw or a creamy potato salad. I typically keep things simple with a loaf of garlic bread and sometimes a green veggie such as asparagus, broccoli or zucchini.

A pot of Low Country Boil with shrimp, crab and vegetables.

You just can’t go wrong with a Low Country Boil, especially for a celebration. The tender shrimp  and crab meat pair so well with the creamy potatoes, smoky sausage and sweet corn. Everyone will be sure to come back for seconds!

More seafood recipes you’ll enjoy

Low Country Boil

5 from 16 votes

Low Country Boil

AuthorSara Welch
A Low Country Boil with shrimp, crab, sausage corn and potatoes on a sheet pan.
This Low Country Boil is a blend of shrimp, crab, sausage, corn and potatoes, all cooked together to create a hearty dinner. A complete meal in one pot that's perfect for a feeding a large group of people!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine American
Serves 6


  • 3 lemons divided use
  • 1/2 cup Old Bay seasoning plus more for garnish
  • 6 cloves garlic smashed
  • 1 onion peeled and cut into 6 pieces
  • 1 pound baby red potatoes halved
  • 4 ears corn on the cob cut into 3-4 inch pieces
  • 2 pounds shrimp peeled and deveined (leave tails on)
  • 2 pounds crab legs and/or bodies
  • 1 pound smoked sausage such as kielbasa, cut into 1 inch pieces
  • 4 tablespoons butter
  • 2 tablespoons chopped parsley


  • Cut 2 of the lemons into quarters. Cut the remaining lemon into wedges and reserve the wedges for later use.
  • Fill a large pot with 12-14 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
  • Add the potatoes to the pot and cook for 10-12 minutes or until just tender.
  • Add the crab, corn and sausage and cook for another 3-4 minutes.
  • Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.
  • Drain the shrimp mixture from the pot, reserving 1 cup of the broth.
  • Melt the butter and whisk it into the reserved broth. Pour the broth over the shrimp and crab mixture.
  • Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.


Calories: 479kcal | Carbohydrates: 36g | Protein: 45g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 450mg | Sodium: 1892mg | Potassium: 923mg | Fiber: 5g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 48.4mg | Calcium: 316mg | Iron: 7.3mg

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Recipe Rating


  1. 5 stars
    This was really good! I used Dungeness crab, king crab legs and shrimp. Made recipe exactly as written and it was very flavorful. The potatoes were cooked perfectly but the corn was a little too soft for my families preference so I’ll just add it a little time. I’ll definitely make this again. Thanks for a great recipe!

  2. I’m going to make this for a group of 30. I see that you can increase the servings to get the correct amount to buy, but what about the water/size pot. Hoping to have 2 large pots cooking at one time… much water to use if I do this?

    1. The seafood should be just submerged in the water, two pots should work just fine. The exact amount of water is less important than making sure everything is covered in water.

  3. 5 stars
    I made this fun meal for Father’s Day and it was a hit with everyone! I think it’s a new family favorite.

      1. With 5 lbs of seafood and sausage, I have no doubt this would serve twice as many in our household. Especially if you also serve sides. I plan to make this recipe as/is, except increasing the ears of corn and I will be serving 10 people.
        For sides I plan to serve a fresh tomato/cucumber salad, hush puppies, blackberry pie and ice cream, and sweet tea.

  4. How do you serve this. I was thinking to just poor it in center of table but didn’t think possible with the butter/broth on shrimp and crab. I would like to serve this for Easter. Please reply.

    1. It’s fine to pour in the center of the table, what I typically do is keep the big pot on the stove with a stack of bowls next to it and everyone serves themselves!

  5. 5 stars
    Served this up for a family gathering, and it was a hit all around the table! So easy and delicious; it’s our new go to recipe for feeding a crowd!

  6. 5 stars
    What a hearty meal. It’s just perfect for family dinner with no fuss as all ingredients are juts everyone’s favourite. Made my cooking so much easier as everyone was happy. Thank you.

  7. 5 stars
    I was actually thinking of making this at home last week, so I am so glad I stumbled across your recipe!! Bookmarked to make this week, thank you so much for the recipe 🙂