Some people say Southern food is the new big thing; however, if you ask anyone who lives in the low country, they’ll simply tell you it’s trending every weekend in their own backyard.
Famous in the low country of Georgia and South Carolina, the low country boil is best done on an outdoor cooker. It has sausage, shrimp, crab, potatoes, and corn — and love, love, love — all in one big pot, for an all-you-can-eat-style meal, fit for family, friends, neighbors, and, more often than not, the whole block.
Our low country boil brings everyone together for a highfalutin summer feast and Sutter Home weekend.
TOTAL TIME: 50 MINUTES
YIELD: 8 TO 10 SERVINGS
- 1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning
- Sutter Home Sauvignon Blanc
- 4 pounds medium red potatoes
- 2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
- 2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
- 8 ears of corn, cut in half
- 4 pounds medium shrimp
- Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them).
- Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot.
- Allow the water to return to a boil and cook 5 minutes.
- Add the onions and sausage. Bring the water back to a boil and cook 15 minutes.
- Add the corn, bring the water back to a boil, and cook 10 minutes or until the potatoes are done.
- Add the shrimp, bring the water back to a boil, and cook until the shrimp turn pink, about 3 minutes.
- Drain through a colander; discard the liquid.
- Serve on newspaper or a platter, or do what many folks do in the South: Just toss it all on a clean wooden table and enjoy.
- Plates and utensils are optional.