Experience a taste of the south with a low country boil paired with Sutter Home wine

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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.





  • 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​


  1. Fill a 7-gallon stockpot halfway with water ​(or use 2 large pots and divide the ingredients between them). ​
  2. Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. ​
  3. Allow the water to return to a boil and cook 5 minutes. ​
  4. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. ​
  5. Add the corn, bring the water back to a boil, and cook 10 minutes or until the potatoes are done.
  6. Add the shrimp, bring the water back to a boil, and cook until the shrimp turn pink, about 3 minutes.
  7. Drain through a colander; discard the liquid.
  8. 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.
  9. Plates and utensils are optional.