This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
What you’ll need for Low Country Boil:
- red potatoes
- Old Bay
- dry mustard
- bay leaves
- garlic powder
- 1 pound andouille sausage
- ears of corn
- raw shrimp (don’t peel!)
So my friend, Nikki and her little ones were over for dinner the other night we decided to have Shrimp and Red Potato Boil! Reasons?
- It feeds a crowd
- I had red potatoes to use
- It’s fantastic to eat outside on the patio
- It’s tasty and perfect!
BigBear worked on making dinner while I cleaned up the patio and laid out some plastic trash bags over the table and then topped those bags with the newspaper.
Wait… what? Yep, that’s how we eat/serve Shrimp and Red Potato Boil! We lay out newspaper or brown paper bags (if I have any on hand), drain the Shrimp and Red Potato Boil and then dump it out onto the table. Everyone sits around the table with little bowls of broth for dipping and everyone just digs in!
Everyone can pick and choose which pieces to eat, they can have broth or lemon juice and it just let’s us sit around the table together, get our fingers messy and just enjoy each other’s company while stuffing our faces!
Make sure that you save some of the broth so that you can place it in little bowls around the table. Kendra and I loved to dip our food in the broth while the others just ate it as is.
Have you ever had a Shrimp and Red Potato Boil? Again I thought it was something everyone had tried or at least heard of….. but I was wrong.
We totally surprised Nikki when we made it and just poured everything on the table. 😉
Do you eat outside when you have the opportunity? Hope you’re enjoying some wonderful weather wherever you are!
- 2 pounds of red potatoes
- 1/4 cup Old Bay
- 1 teaspoon paprika
- 1 tablespoon dry mustard
- 3 bay leaves
- 2 tablespoons garlic powder
- 1 pound andouille sausage
- 8 ears of corn, cut in half
- 2 pounds raw shrimp (don't peel!)
- 1 onion, peeled and quartered
- 3 lemons
- Water to fill the pot
- Fill a large stock pot half way with water. Place the pot on the stove top and turn the heat to medium.
- Add in the garlic powder, bay leaves, dry mustard, paprika and Old Bay. Stir. Toss in the onions. Quarter 1 lemon and toss it into the water. (Save the other 2 for after it's cooked)
- Cut the large red potatoes in half and leave the smaller ones whole.
- Once the water is simmering, toss the red potatoes into the water.
- Let cook for 10 minutes.
- Add in the sausage and cook for 6 minutes.
- Toss the in corn cobs and let everything cook for 10 minutes.
- Check the corn with a fork to make sure that the kernels are tender after 10 minutes. (Also check the potatoes to make sure they're tender as well) If they need more time, let them cook for a few minutes longer.
- If they're ready, add in the shrimp. Shrimp will only need to cook for about 3 minutes (maybe 4 -but they'll turn pink and curl up when done).
- Remove pot from the stove and turn off the heat, Drain the liquid and serve! (Save some of the broth for dipping!)
- Serve with bowls of broth and lemon wedges
This post/recipe is sponsored by Black Gold Farms but all words/opinions are 100% mine! 🙂