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Lowcountry Boil


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  • 2 Chaurice sausage links
  • 8 Carolina brown shrimp
  • 10 clams
  • 3 ears of corn
  • 4 red potatoes, quartered
  • 2 quarts shrimp/corn stock
  • 1 sliced fennel bulbs
  • 1 sliced Vidalia onion
  • 4 Tbs tarragon chopped
  • 4 Tbs butter
  • 3 Tbs Old Bay seasoning
  • salt, pepper and lemon juice
  • 3-4 dashes Tabasco or your favorite hot sauce
  • 4 slices, homemade Pullman loaf or other white bread



Step 1

Heat a Dutch oven with a little oil until hot and sear the sliced sausage. Add onions and fennel and sweat until soft. Add corn and stock and bring to a simmer. Season to taste with salt and pepper and old bay. Add clams and shrimp and cover while simmering until clams open. While simmering, check seasoning and add butter, tarragon, lemon juice and a few dashes of Tabasco or your favorite hot sauce. Transfer to a serving dish or serve in the pot like I do and garnish with chopped parsley, grilled bread and grilled lemons.


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