Lowcountry Shrimp Boil with Old Bay and Sausage

Why You’ll Love This Recipe

• Classic Lowcountry flavor with Old Bay, lemon, and aromatic broth.
• One-pot timing ensures tender potatoes, juicy corn, smoky sausage, and perfectly cooked shrimp.
• Hands-on, casual feast: drain and eat right off the paper for easy cleanup.
• Scales up effortlessly for backyard parties and boils.

Grocery List

• Produce: Small red potatoes (2 lb), sweet corn (6 ears), lemons (3), yellow onion (1), garlic (1 head), parsley (small bunch)
• Dairy: Unsalted butter (1/2 cup)
• Pantry: Old Bay seasoning, kosher salt, bay leaves, lager beer (optional), smoked andouille or kielbasa (1 1/2 lb), large shell-on shrimp (2 lb), cocktail sauce or ingredients to make it (ketchup, prepared horseradish, Worcestershire, hot sauce)

Full Ingredients

Old Bay Broth

• 16 cups water
• 12 oz lager beer (optional; adds depth)
• 1/2 cup Old Bay seasoning
• 1 tbsp kosher salt
• 2 lemons, halved (squeeze in juice, then add halves)
• 1 large yellow onion, quartered
• 6 garlic cloves, smashed
• 3 bay leaves

Add-Ins

• 2 lb small red potatoes, halved if larger than golf-ball size
• 6 ears sweet corn, shucked and cut into 2 to 3-inch rounds
• 1 1/2 lb smoked andouille or kielbasa, cut into 1/2-inch coins
• 2 lb large shell-on shrimp (21/25 count), deveined

For Serving

• 8 tbsp (1/2 cup) unsalted butter, melted
• Lemon wedges (1 lemon)
• Chopped fresh parsley (2 tbsp)
• Old Bay seasoning, to sprinkle

Optional Quick Cocktail Sauce (Makes ~1 cup)

• 3/4 cup ketchup
• 2 to 3 tbsp prepared horseradish (adjust to heat preference)
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• Dash of hot sauce and a pinch of kosher salt

Step-by-Step Instructions

Step 1: Prep and set the table

Shuck the corn and cut into 2 to 3-inch rounds. Halve any large red potatoes. Slice the sausage into 1/2-inch coins. Devein the shrimp but keep shells on for flavor. Set a large colander in the sink. Line your table with butcher paper or layers of newspaper and place out small bowls for melted butter and cocktail sauce, plus lemon wedges and a shaker of Old Bay.

Step 2: Build the Old Bay broth

In a 12-quart stockpot, add 16 cups water, the beer (if using), 1/2 cup Old Bay, 1 tbsp kosher salt, the lemons (squeezed, then added), onion, garlic, and bay leaves. Bring to a rolling boil over high heat, then boil for 10 minutes to infuse.

Step 3: Cook the potatoes

Carefully add the potatoes. Adjust heat to maintain a lively boil (medium-high). Cook for 12 to 15 minutes until a knife meets just a bit of resistance in the center. The potatoes will finish softening with the remaining add-ins.

Step 4: Add the corn and sausage

Add the corn; boil for 5 to 6 minutes. Add the sliced sausage and boil for 4 to 5 minutes more. Skim any foam. Taste the broth and add a pinch more salt or Old Bay if desired.

Step 5: Finish with the shrimp

Remove the lemon halves if you prefer a slightly less lemony finish. Add the shrimp and stir. Cook for 2 to 3 minutes, just until the shrimp curl, turn pink, and are opaque throughout. Do not overcook.

Step 6: Drain, garnish, and serve

Turn off the heat and drain the pot through the large colander. Immediately pile everything onto the paper-lined table. Sprinkle with a little more Old Bay and chopped parsley. Serve hot with melted butter, lemon wedges, and cocktail sauce. Encourage guests to peel shrimp at the table and dig in.

Pro Tips

• Keep shrimp cold until the moment they go in; cold shrimp cook more evenly and stay juicy.
• Use a pot with a strainer insert if you have one—it makes draining and serving a breeze.
• Taste the broth before adding shrimp; adjust salt/Old Bay now so the shrimp inherit perfect seasoning.
• If you need to hold the boil briefly, scoop the shrimp out as soon as they’re done to prevent overcooking.
• Set out a “shell bowl” for peels and provide plenty of napkins or damp towels.

Variations

• Extra-Spicy: Add 1 to 2 tsp cayenne and 1 tsp crushed red pepper with the Old Bay.
• Lowcountry Plus: Add crab legs or small clams during the corn step (clams need 6 to 8 minutes until opened).
• No-Beer: Skip the beer and add an extra lemon and 1 cup low-sodium chicken broth for depth.

Storage & Make-Ahead

Boil is best fresh. You can prep ahead by slicing sausage, shucking corn, halving potatoes, and mixing the cocktail sauce (up to 2 days ahead). Keep shrimp chilled until cooking. Leftovers should be cooled and refrigerated within 1 hour in airtight containers: shrimp and sausage up to 2 days; potatoes and corn up to 3 days. Reheat gently in a covered skillet with a splash of water or enjoy cold. Freezing is not recommended (texture suffers). You can strain and refrigerate leftover broth up to 3 days or freeze up to 2 months for soups and chowders.

Nutrition (per serving)

Approximate: 740 calories; 38 g fat; 54 g carbohydrates; 35 g protein; 6 g fiber; sodium varies widely (estimate 2000 to 2600 mg) based on seasoning and sausage. Values will vary with portion of butter and sauces consumed.