This is a SC Lowcountry recipe. Very easy!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.

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  • Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

Cook's Note:

For a variation, add 1 pound of crawfish with the shrimp.

Nutrition Facts

548 calories; protein 34.2g; carbohydrates 55g; fat 20.3g; cholesterol 168mg; sodium 1303.4mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2005
We started cooking the potatoes first because we knew they would take more than ten minutes and then added the sausage. The shrimp and corn went in together along with the little neck clams we decided to include in this amazing dinner. We fed a crowd of thirteen people while on vacation last week and everyone raved about this great summer dish. A salad and a loaf of crusty bread rounded out this authentic southern meal. Give it a try, there's nothing not to like. Thanks so much Kim!!!! Read More
(43)

Most helpful critical review

Rating: 3 stars
01/11/2010
Corn needed a little more time and my family would have liked some chicken in it. Read More
(3)
26 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2005
We started cooking the potatoes first because we knew they would take more than ten minutes and then added the sausage. The shrimp and corn went in together along with the little neck clams we decided to include in this amazing dinner. We fed a crowd of thirteen people while on vacation last week and everyone raved about this great summer dish. A salad and a loaf of crusty bread rounded out this authentic southern meal. Give it a try, there's nothing not to like. Thanks so much Kim!!!! Read More
(43)
Rating: 5 stars
02/25/2009
This is a great SC recipe, a staple at our house! Couple of pointers -- add the corn just before the shrimp so it doesn't overcook. This is typically served on a picnic table covered with newspaper and eaten with your hands. When finished, roll up the mess and toss! Read More
(34)
Rating: 5 stars
01/04/2007
I used about 3 quarts of water, 1/4 cup of Old Bay seasoning and 5-6 dashes of hot sauce. Then boiled the onion, potatoes, corn until done, then added shrimp and boiled for about 3 more minutes. Absolutely perfect!!! Read More
(30)
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Rating: 5 stars
08/23/2010
I was in the Air Force Reserves in Charleston, SC and cooked this many times for our unit. The most we cooked for was 500 people! We used the large bag of Zatarans shrimp and crab boil and everyone loved the taste it added. For a large group we used the following formula. This is a per person calculation so just multiply the number of people times each of the items and it works out great. 1/2 pound shrimp 1/2 pound sausage (we used Andouille or smoked Kielbasa) 1 ear of corn 1 potato (or 3 to 4 small red potatoes) 1 large onion Served with sweet tea or ice cold beer!!! We used the pour over newspaper on picnic tables method of serving. Be sure to put out plenty of rolls of paper towels to use for napkins. This is the low country at its best! Read More
(16)
Rating: 4 stars
12/15/2005
This was a good recipe, but I should have read the other reviews and added the corn at the end. The corn in mine was overdone. Other than that it was very good. I put about 2 T Old Bay seasoning in - not the 3 oz that the recipe called for. That seemed like too much to me. I might add 3 T next time, but it was still good. Super easy! Read More
(16)
Rating: 5 stars
01/15/2007
Excellent! Even my picky husband liked it! I was trying pieces as it cooked (I have no patience) and wasn't sure how good it was going to be. But in the end it was fantastic. The whole was better than the sum of the parts. We used corn off the cob because that's what I had which broke tradition but turned out pretty nicely. Read More
(10)
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Rating: 5 stars
11/18/2007
Instead of water we substituted cheap beer for that added taste! And Old Bay seasoning. Nice touch! Read More
(9)
Rating: 5 stars
08/24/2009
This is a favorite at our house too and a staple meal for anyone from the SC Lowcountry! My son has been requesting it for dinner since before he could even say "sausage" and it's always been his favorite. I agree with others who suggest waiting to add the corn until just before the shrimp otherwise it will overcook while you wait for the potatoes to cook thoroughly. And a tablespoon or two of Old Bay really does give it just the right taste! Another option is to brown the smoked sausage slices before adding them in with the potatoes. We prefer it that way. A great meal to serve outdoors and with lots of napkins as you eat the shrimp and corn with your hands! Read More
(7)
Rating: 5 stars
05/07/2010
Yea I also cooked the potatoes for about 20 minutes before added shrimp and corn last. Substituted Old Bay or Pappy's Seasoning (thought I had Old Bay but didn't) also added Onion Powder Salt Pepper No Salt Seasoning and this turned out GREATTT! My boyfriend (who is picky by the way) loved it and told me to definitely save that recipe so this was definitely a biggggg Hit! Read More
(6)
Rating: 3 stars
01/11/2010
Corn needed a little more time and my family would have liked some chicken in it. Read More
(3)
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