The first time I heard of low country boil was when someone posted on reddit asking for a recipe. Intrigued, I looked it up to discover it was kind of like a clam bake, but with shrimp. Basically, you boil a large pot of water, douse it with Old Bay or crab boil (which apparently is a spice sachet you can buy, but I couldn't find any at my local grocery store in Boston) and then add potatoes, corn, smoked sausage, and shrimp in succession. Then you drain it, and--here's my favorite part--dump it onto a newspaper-lined table to eat outside without any plates and utensils. How fun is that? (Apologies for the vertical filming.)
After looking up a bunch of recipes, I decided to also add a lemon and onion to the water, although I only had half a lemon and half an onion left in my fridge. Feel free to use a whole lemon (halved) and a whole onion (quartered) if you like. You could probably also use less potatoes, but I really wanted to leftover potatoes to make some hash the next morning, so I threw in the whole 3 lb. bag of potatoes.
Low Country Boil
4 quarts water
1/2 onion, quartered
1/4 cup Old Bay (plus more for serving)
3 lbs. red potatoes
4 ears of corn, shucked and cut in half
14 oz. kielbasa links, cut in half2 lbs. shell-on raw shrimp
Add the lemon, onion, and Old Bay to the water in a large pot and bring to a boil. Add the potatoes and let cook for 15 minutes.
Add the corn and kielbasa and cook for 5 minutes. Add the shrimp, give it a good stir, cover the pot, and turn off the heat. Let sit for about 4 minutes, until the shrimp are pink.
Drain the contents of the pot (I just poured everything into the pasta insert that I set in my sink). Line an outdoor table with lots of newspapers, and dump the low country boil onto the newspaper. Serve with additional Old Bay. Enjoy!
Next: Watermelon Agua Fresca and Popsicles
Previously: Papaya Milk and Papaya Milk Popsicles
Last Year: Potatoes Boulangère
Four Years Ago: Slow Cooker Bolognese Sauce