Dave's Low Country Boil Recipe

Simply delicious. My hubby and I lived in the lowcountry of GA (in Savannah) and dined at a local restaurant by the ocean that served this. We ate it all the time until we moved back to NY, where you CANNOT find lowcountry boils!!! I was having a pregnancy craving for this dish and made it last night for dinner. It's been nearly a year without us having this dish and it is GREAT! This recipe was very similar to the taste of the boils we ordered at The Crab Shack (not the chain) on Tybee Island, GA! Wonderful blend of tastes and I WILL use this recipe again!

Awesome! I used 3/4 cup Old Bay to 6 quarts of water as per the Frogmore Stew recipe. I used turkey kielbasa (to cut down on the fat), shrimp, clams, sea scallops and a baby lobster tail per person. It was to die for! I suggest using a turkey fryer as it has the basket with holes in it and you don't have to worry about dumping out the water and keeping the food in the pot. You can't go wrong...add whatever seafood and spices you have and it's perfect. Wonderful recipe to feed a crowd!

Warning -- you will eat so much of this you will feel sick!!! Our family version of this recipe includes adding the juice of two lemons, cayenne pepper, cloves, and bay leaves to the water. Oh so good.

While taste is an individual preference, I live in the low country right on the GA / SC boarder and grew up on low country boil, and the recommended amount of seasoning in this recipe is extremely below what most people would use in the low country to flavor this dish. With only a Tablespoon of old bay it’s going to be extremely bland. That old bay flavor is one of the attributes to this dish, so I HIGHLY SUGGEST adding 1/4th to 1/2 a cup of old bay seasoning per gallon of water.

I have not made this recipe yet I was looking for recipes for a low country boil I have the basic idea, and I was reading the comments on this. Has anyone made this an added beer of any sort to the water or will that bastardize the recipe?

i live in the coastal lowcountry of georgia where this dish is most popular. low country boil is WAY more than just food but i won’t digress too much there, iykyk. also, with respect to the chef, ain’t no self respecting host gonna serve low country boil that was made with ONE TABLESPOON of old bay. Try one CUP and you’re getting warmer. Last i checked there’s no shortage of Old Bay. Load it up and enjoy!

Made it 6/12(6th time) for family beach trip. Rave reviews. Bought the 42 QT Bayou classic steam pot 5yrs ago for easier cooking and serving and use LP burner from my deep fry turkey rig.. Start w/9QTS water.Add seasoning- bag of seafood seasoning,lg onion and lemon qtrd, 3 cloves garlic cut up, 2 bottles of beer, tsp red pepper flakes. All ingredients except used 2lbs italian sausage 1 lb kielbasa ,EZ peel shrimp 21-30ct and 2lbs frozen mussels. Fed 12 NO leftovers.

Like everyone else said, it needs WAY more Old Bay. I used 5 tablespoons and that may have been enough but I think even a little more. The other thing I will do next time is add butter after I drain it to keep some moisture and to help with the seasoning sticking to the corn and shrimp. It was so easy and had everything we like so what can go wrong. I gave it 5 stars just because I think it is solid and if the amount of seasoning is the only issue, it is worth it.

I do a shrimp boil every summer for Father's Day for my husband. However, I use a full 3oz container of Old Bay seasoning, 1T would not be enough. I use 8 lbs of shrimp and add 2 onions quartered and 2 lemons quartered and 3-4 cloves of garlic just cut in half, not chopped. In the boiling water I first add the Old Bay, onions, garlic, and lemons. I boil about 1lb of shrimp with tails first to get some seafood flavoring in the water, take that out, then boil the other ingredients in stages - corn 3 mins, potatoes and sausage about 10 mins, then the rest of the shrimp for just a couple of minutes until they turn pink but don't curl up too much. Serve with slaw and crusty french bread and it's always a winner. Love it!

I used this recipe and tweaked it using what others had reviewed suggested. I did 1 cup of old bay to 8 qts of water and added 2 lemons halved along with 2 onions cut into slices into the old bay and water for the initial boiling. I followed all other directions except I waited to put the sausage in after the potatoes cooked for about 5 mins so not overcook it. We absolutely enjoyed it. Everyone kept coming back for seconds.

I agree this needs more Old Bay, also, I was told in South Carolina to add an onion and a stick of butter!

Such a quick, easy and fun meal for a large gathering! I add several large sweet onions, halved and a can of beer to the pot. Other than that it’s perfect!

This was a great base starter recipe. I agree with others that you need way more seasoning then the recipe calls for. We do this every New Year's Eve!

This looks so delicious!!! What sauce did you serve with the boil?

Made it twice this week already.

I agree with previous reviews - I used 3 T of Old Bay and could have used so much more. I was worried it would be too spicy, but next time I'll add at least 1/2 cup or more. FYI don't putt too much water in pot like I did, cuz then I had to take out water which meant I lost some of the flavor.

Add snow crab legs instead of crabs!! Delish!!

I haven't made it yet but just an observation: In the video they are using, what looks like, soft-shell crabs. In the recipe it says to use crabs and break in half. I'm assuming the recipe calls for hard-shell crabs. Don't try to break the soft-shell crabs in half! What a waste that would be. Looks very tasty. Gonna try it this summer with hard-shell crabs.

I added various seasonings similar to what others mentioned, just as a matter of personal taste. Most importantly, however, is that I browned the sausage before adding it to the mix. Such a flavor opener!

💯 a Louisiana thing minus the Crawfish. Zatarins Crab boil is a staple.