There has always been one standing tradition in our family and it’s called our “Summertime  Seafood Boil”. When the month of July hit’s every year I know it’s now time to pull this lovely pot of Seafood surprises together. Add a pint of cold beer and a side of sourdough rolls, along with melted butter and you will land yourself in Seafood Euphoria.


This Low-Country Seafood Boil is more of a technique than a recipe, and if done right it can be just about the best summertime dish you can hope for. You need to start with good quality ingredients and you have to follow the directions exactly to have all of your ingredients come out perfectly. Don’t be intimidated , it’s quit easy and the finished product is one that will make your guests talk about forever. It’s true I have a friend that even has offered to pay me to make a batch of this every year he loves it so much.


  • Some of your basic ingredients


Low-Country Seafood Boil
Recipe type: Seafood
  • ¼ Cup Old Bay Seasoning or 1 Bag of Zatarain's Crab Boil Seasoning in Bag
  • 2 Bay Leaves
  • 8 red new potatoes (Cubbed)
  • 6 (4-inch) smoked sausage link sausage
  • 6 ears corn (Cut in Half)
  • 3 pounds fresh shrimp, unpeeled
  • 2 Lbs Crab Legs
  1. Fill a large pot with enough water to cover all of the ingredients. Add the sausage and Old Bay seasonings or 1 bag or Zatarain's Crab Boil Seasoning) and allow to boil for about 20 minutes so the sausage can flavor the water. Taste and add more Old Bay Seasoning if you think you need more. Add the dubbed potatoes and boil for about 15 minutes. Finally add the shrimp and crab legs and allow to cook for about 3 more minutes. Taste the shrimp and if it is cooked through, drain immediately and serve on an oversize platter, or as week do on a table covered with newspaper.
  2. TIP**
  3. If you add 2 tsps of vinegar to the water while the boil is taking place it will help you pick out the crab meat easily!
  4. Serve with dipping sauces for the Shrimp and Potatoes (For an extra dose of Yummyness!)

Cocktail Sauce
Recipe type: Sauces
  • 2 Cups Ketchup
  • 1 Tablespoon Prepared Horseradish
  • 1 Tablespoon fresh Lemon Juice
  • 1 Teaspoon Worcestershire Sauce
  1. In a bowl , stir all of the ingredients - Cover an refrigerate until serving.
  2. Makes about 2¼ cups

Potato Sauce
Recipe type: Sauces
  • ¾ Cup Mayonaise
  • ¼ Cup Sour Cream
  • 2 Cups finely chopped Yellow Onion
  • Salt and Pepper
  1. In a bowl- Stir together the mayonnaise, sour cream and onion. Add salt and pepper to taste. Cover and refrigerate until serving time.
  2. Make about 3 Cups




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