Low-Country Boil

Name: Low-Country Boil
Prep time: 5 min
Total time: 15 min
Yield: Serves 6
Ingredients: 1 3-ounce package Zatarains Crab Boil in Bag (available at most supermarkets); 2 medium white onions, cut into eighths; 1 head garlic, halved; 1 ½ pounds kielbasa sausage, cut into 1-inch pieces; 2 medium green peppers, cut into strips; 6 ears corn, cut into thirds; 1 ½ pounds shrimp, shelled and deveined

3 Ratings
3 Reviews

The best part about this Low-Country Boil (other than taste) is the cleanup factor. One pot to use, one pot to clean.

Recipe by Real Simple August 2001

Gallery

Credit: Cedric Angeles

Recipe Summary

prep:

5 mins

additional:

10 mins

total:

15 mins

Yield:

Serves 6

Nutrition Info

Ingredients

1 3-ounce package Zatarains Crab Boil in Bag (available at most supermarkets)
2 medium white onions, cut into eighths
1 head garlic, halved
1 ½ pounds kielbasa sausage, cut into 1-inch pieces
2 medium green peppers, cut into strips
6 ears corn, cut into thirds
1 ½ pounds shrimp, shelled and deveined

Directions

Step 1
Fill a stockpot halfway with water. Add the Zatarains, onions, and garlic and bring to a boil. Add the sausage and simmer over medium-high heat for 5 minutes. Add the peppers and corn, bring back to a boil, and add the shrimp. Cook until the shrimp are pink, about 3 to 4 minutes. Strain. Serve with cocktail sauce, saltines, bread, and salad.

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Nutrition Facts

Per Serving:

calcium 108mg; 547 calories; calories from fat 1%; carbohydrates 27g; cholesterol 244mg; fat 33g; fiber 4g; iron 5mg; protein 37mg; saturated fat 12g; sodium 1430mg.

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amyc2000

07/25/2012

Wow...I'm from South Carolina and NO WAY there is anything finer than a Low-Country Boil! I love fish but it does not come close to a good, well seasoned Low-Country Boil!.

BarbGrant16

06/09/2012

I doubled the seasoning amount, added 10 very small red potatoes with the onion, skipped the sausage (vegetarians in the crowd), added one king crab leg broken into 3 pieces, some clams with the shrimp. I assume the onion & peppers are seasoning only because they were mush by serving time. I served with Baked Cheese Grits (cheddar, monterey jack), green salad & garlic bread. Everyone loved it - spice was just right for the diverse group we had (some spice lovers, some spice wimps.

ceecee04

08/19/2009

I spread out newspaper on the table outside and dump it all on it then roll up and throw away ..no clean up!! Also try adding artichokes and serve melted butter for the corn and artichokes

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