Low Country Shrimp Boil

Low Country Shrimp Boil ~ this iconic Southern feast is the ultimate one pot meal ~ Vidalia onions, potatoes, corn, Andouille sausage, and shrimp get layered into a large stock pot with Cajun spices ~ just add friends and lots of ice cold beer!

Low Country Shrimp Boil ~ this iconic Southern feast is the ultimate one pot meal ~ Vidalia onions, potatoes, corn, Andouille sausage, and shrimp  get layered into a large stock pot with Cajun spices ~ just add friends and lots of ice cold beer!

*I’m thrilled to be partnering today with the historic Italian company Lagostina and their gorgeous line of pans. 

Low Country Shrimp Boil ~ this iconic Southern feast is the ultimate one pot meal ~ Vidalia onions, potatoes, corn, Andouille sausage, and shrimp get layered into a large stock pot with Cajun spices ~ just add friends and lots of ice cold beer!

I’m bursting with excitement today because not only am I sharing this fun shrimp boil recipe with you, but I’m also GIVING AWAY an entire 11-piece set of Lagostina’s newest collection of Luminosa stainless steel cookware. This gorgeous high end set of pans will see you through a lifetime of delicious meals…to enter, check out the details below. NOTE: Giveaway has ended

There are pans, and then there are pans. If you love to cook, half the joy is doing it with beautiful, functional equipment, and a great recipe can be lost without the right pan. Lagostina combines old world craftsmanship (it was founded by a father and son team in Italy more than a century ago) with innovative technology and design ~ their cookware has even been exhibited in the Museum of Modern Art! The pans have a sensuous curve to them, a satisfying hefty weight, and an ergonomic shape ~ but most importantly, they do the job they were designed to do, they cook your food evenly and efficiently, and they’ll last a lifetime. Little details like handy measurement markings on the inside of the pans, holes in the handles for hanging, and the beautiful engraved logo make these pans extra special.

…the first time I held one of these pans I fell in love, they just feel right in my hands.

Are you like me? ~ my pans are a ragtag assortment acquired slowly over years, with missing or mix-matched lids. There’s a hellish clang and clatter every time I try to find something in my crammed cupboards. I was ripe for a pan makeover and Lagostina came to the rescue.

You’ve heard me talk about the importance of heavy bottomed pans in cooking, and I love cooking with cast iron for that reason, but it can be so heavy to lug up from the bottom cabinet for everyday use. The Lagostina pans are hefty on the bottom, where it counts for even cooking, but light enough for me to maneuver easily ~ they’ve revolutionized my kitchen!

Low Country Shrimp Boil ready to eat!

The Lagostina large 6 quart stock pot with its drain basket is perfect for a good old fashioned shrimp boil. It’s large enough to hold all the ingredients as you layer them in, one at a time, depending on how long they need to cook.

It starts with the onions and potatoes, then on to the sausage and corn, and finally the shrimp go in for the last few minutes.

TIP:  I’ve made this with fresh shrimp and I’ve made it with a bag of frozen, shell-on shrimp, and both worked beautifully. No need to thaw the frozen shrimp, just allow a little extra cooking time.

After that it’s just a matter of lifting the basket, dumping out the delicious contents, and ringing the dinner bell! Traditionally a boil is turned out onto newspaper right on a picnic table, with lots of hot sauce, and mayo dip handy. But I went with a more elegant presentation and brought it to the table in my Lagostina 10 1/2 ” skillet.

A final dusting of Old Bay, some fresh parsley, and lemon wedges finishes it off.

Classic Low Country Shrimp Boil recipe, the ultimate one pot meal!

This festive meal is perfect for summer gatherings…serve this low country shrimp boil with a fabulous SWEET VIDALIA ONION SLAW and lots of cold beer.

Low Country Shrimp Boil ~ this iconic Southern feast is the ultimate one pot meal ~ Vidalia onions, potatoes, corn, Andouille sausage, and shrimp get layered into a large stock pot with Cajun spices ~ just add friends and lots of ice cold beer!

If you’ve got a wedding or shower coming up this summer these high end but affordable pans would be THE PERFECT GIFT Just saying.


GIVEAWAY Giveaway has ended!

I’m giving away one full 11 piece set of Lagostina’s Luminosa Stainless Steel Collection with hammered stainless lids. Luminosa cookware can be used on all cooktops, including induction. It goes in the dishwasher and is also oven and broiler safe up to 500°F.

TO ENTER:

Just leave me a comment below, you’ll be automatically entered to win. I will choose a winner with random.org on Monday July 3rd and announce it on this post, and in next week’s newsletter (if you aren’t a subscriber you can sign up here) ~ good luck!

THE WINNER IS:

KYMBERLEYE HINTON ~ Congratulations!

 

Girl holding a low country boil in a skillet
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3.73 from 18 votes

Low Country Shrimp Boil

Low Country Shrimp Boil ~ this iconic Southern feast is the ultimate one pot meal ~ Vidalia onions, potatoes, corn, Andouille sausage, and shrimp get layered into a large stock pot with Cajun spices ~ just add friends and lots of ice cold beer!
Course Main Course
Cuisine American South
Total Time 35 minutes
Yield 6 servings
Author Sue Moran

Ingredients

  • 4 qts water
  • 1 can or bottle of your favorite beer
  • 1/3 cup Old Bay seasoning
  • 2 tsp salt
  • 1 lemon
  • 1 head garlic
  • 1 large Vidalia onion peeled and cut in 4 wedges
  • 1 lb baby red potatoes left whole, or halved if large
  • 4 ears yellow corn cut in 2 inch slices
  • 4 12 ounces Cajun Andouille smoked sausages
  • 1 lb shrimp shell on

Sriracha mayo dip

  • 1 cup mayonnaise
  • Sriracha or other hot chili sauce to taste

garnish

  • Old Bay Seasoning
  • chopped fresh parsley
  • lemon wedges

Instructions

  • Put the water, beer, Old Bay, and salt in a large stock pot. Cut the lemon in half, squeeze the juice into the pot, and drop the squeezed halves in too. Slice the top off the head of garlic to expose the cloves, and add it to the pot, along with the onion wedges. Bring the pot up to a boil and let it bubble away for 5 minutes.
  • Add the potatoes to the pot and let them cook for 5 minutes.
  • Add the sausage and corn and let boil gently for another 5 minutes.
  • Add the shrimp to the pot, cover, and let cook for a few minutes more, just until they are cooked through.
  • Drain the pot and serve the boil with a sprinkling of Old Bay, fresh parsley, lemon wedges, hot sauce, and the Sriracha mayo dip.
  • Make the Sriracha mayo by stirring the chili sauce into the mayo to taste, start with 3 tablespoons and go from there.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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390 Comments

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  • Reply
    becky nelson
    July 3, 2017 at 6:49 am

    This looks so fun to cook up for summer! I love the pans!

  • Reply
    Vickie
    July 2, 2017 at 10:10 pm

    Wow! How I covet thee…haha..forever.
    You described perfectly..sinuous and modern..yet old world.
    Like fine art.
    As a Florida gal..from Georgia we do this sprimp boil often..the only thing that changes is the type of seafood..so easy, and delicious.
    Great presentation. I use kielbasa though.
    Don’t you love it?!
    I’m making this 4th with shrimp and lobster we caught..shrimp tonight..the lobster during mini lobster season,
    Adding key lime pie and crusty French bread.
    Good eats.
    Thanks so much..hope I will finally get my Lagostina to serve my family with pride.

  • Reply
    Krista
    July 2, 2017 at 9:48 pm

    I think the strainer in the large pot would be very useful for the shrimp boil and for making pasta. I wanted you to know that I have made your citrus curd recipe many times and it always works out perfectly. I serve it for dessert along with Madeleine cookies (purchased from Costco!)……the easiest best desert ever…….

    • Reply
      Sue
      July 3, 2017 at 7:09 am

      I’m so glad to hear that Krista, it’s one of the recipes I make most often myself 🙂

  • Reply
    Tami L Gifford
    July 2, 2017 at 8:27 pm

    I have never made low country boil…it definitely looks good. Thank you for your generous giveaway of cookware.. good luck to all…I would love to be the winner 🙂

  • Reply
    Judy
    July 2, 2017 at 7:23 pm

    This recipe is one I can’t make, I cannot have shrimp, but the dish is very photogenic and I’d love to win new cookware. I’d cook up a big vegetable stew, and maybe fry some fish and chips.
    Thanks too, for your always very pretty pictures.

  • Reply
    Wendy
    July 2, 2017 at 6:45 pm

    This looks like a shrimp boil I might actually try!
    Would love to win the Lagostina pans.

  • Reply
    Stacy Greer
    July 2, 2017 at 5:32 pm

    The recipe caught my eyes and stomach, the pans caught my heart! I am trying the shrimp boil on Tuesday!! I was so over traditional BBQ and now I have something, fun and unique to serve here in Southern ca! Crossing my fingers for those delightful pans! Thank you!!

  • Reply
    Lindsey Turner
    July 2, 2017 at 3:56 pm

    What a great meal for a backyard party!! Looking forward to trying the recipe and hopefully making it in the pan!

  • Reply
    Charity
    July 2, 2017 at 2:38 pm

    Looks like an amazing summer meal! And the cookware looks fantastic too!!!!

  • Reply
    Denise
    July 2, 2017 at 1:56 pm

    The recipe looks delicious and the pans are beautiful. Thanks for the opportunity.

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