Low Country Boil Cookout
Updated: Jan 2, 2020
Over the past few years through business I had the pleasure of getting to know great friends from North Carolina (a little shout-out to Susan, Jim, Chrystal and Wes). Often at dinners and gatherings cooking and food was the topic of conversation, as well as a “we should get together and hang out for a few days” trip. We finally planned a visit with our friends in Sunset Beach, with our friends from Charlotte.
My request for this gathering was to have a “low country boil”, which Wes is a master of and talked about often. Of course, I wanted to document and blog this traditional dish. I also quickly understood their love of Old Bay Seasoning.
Wes was patient with me setting up the tri-pod, adjusting the camera settings and compositions, and fighting with the sunset. Thanks Wes!
Note, it is best to cook this dish out side (hence "cookout") as the pot is on a constant high boil.
It also allows everyone to watch the magic happen, have a few cocktails, and share this awesome experience.
Let’s do this!
Add water to the pot and fill half ways. Place the pot on the burner and turn on high heat. Bring to a boil and continue to boil until 375’f. The high temperature is key as when the ingredients are added, the temperature drops and returns to temperature quickly.
Add old bay and garlic salt seasoning. This is when the magic starts to happen. Almost immediately you start to smell the Cajun flavours that will be infused into the ingredients.
Add the potatoes and onions. Cook for 10 minutes. Add the sausage. Cook for 10 minutes. Add the corn. Cook for 8 minutes. Add the shrimp. Cook for 3 minutes or until pink. Turn off the burner and “Done like Dinner”!
Place the ingredients on a large serving tray. Sprinkle with additional seasoning and serve. If you really want to impress your friends, set up a table outside with layers of newspaper covering the top, and pour the ingredients on the table.
Dig In! Serve with condiments of your choice.
Tip! For extra large shrimp you may need to cook the shrimp a minute or 2 longer. As always, don’t overcook as the shrimp will become firm. Serve hot!
Tip! If you can’t find the Andouille Sausage locally, feel free to substitute with a similar sausage or your favorite sausage.
Tip! Depending on what your guests like, you can adjust the amount of ingredients. For example, if 4 people like the sausages, put in less.
Tip! Using a basket strainer will help remove the ingredients as the pot is heavy and extremely hot. A large slotted spoon works great as well.
Lisa and I truly appreciated that Susan went out of her way to get the ingredients and items required to cook this southern dish, for Wes taking the time to walk me through each step with tips and allowing me to document the steps and ingredients, and the unwavering friendship from everyone.
Thanks for taking us in for a few days and going beyond ensuring we enjoyed our stay. This blog post is dedicated to the four of you for your love and friendship.
Click HERE to save or print the recipe! Cook Well! Eat Well!
Prep Time: 15 mins
Cooking Time: 45 minutes
¼ cup old bay seasoning
1 tbsp garlic salt seasoning
12 red potatoes, small (or 6 large, halved)
3 large sweet onions, whole
6 Andouille Sausages, halved (12 pieces)
6 cobs of corn halved (12 pieces)
3 pounds large shrimp heads removed and deveined (shell on)
Lemon pieces to squeeze
Large pot with strainer basket
Outside burner (e.g. portable, bbq side unit)
Fuel source (e.g. propane tank)
Large slotted spoon
Add water to the pot, fill half ways
Place pot on the burner and turn on high
Bring to a boil and continue to boil until 375’f
Add old bay and garlic salt seasoning
Add potatoes and onions
Cook for 10 minutes
Cook for 10 minutes
Cook 8 minutes
Cook 3 minutes or until pink
Turn off burner
Remove cooked ingredients with the strainer basket or slotted spoon and place on a serving tray
Sprinkle with old bay seasoning and garlic salt seasoning (to your taste and spiciness)