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low country boil

John Madewell’s Low Country Boil

Course Main Course
Cuisine Seafood, Southern
Servings 8 people


  • 1 large stock pot


  • 2 (6 oz.) Old Bay seasoning tins
  • 5 lbs. medium red potatoes
  • 24 (2 ½-inch) cobs of corn
  • 4 lbs. kielbasa sausage, cut into 1-inch pieces
  • 4 lbs. crab legs
  • 4 lbs. shrimp, shell on


  • Fill a large stock pot 2/3 of the way full and pour in seasoning.
  • Begin to bring water to a boil, and add red potatoes before the water starts boiling. This helps soften the potatoes and reduce cook time.
  • Once your water has come to a boil, let the potatoes cook for 12 minutes before adding corn.
  • Allow dish to cook 10 more minutes before adding kielbasa.
  • Cook mixture an additional 5minutes before adding crab legs. Use a large spoon to submerge the crab legs, adding more water if necessary.
  • Cook crab legs for 3 minutes before adding shrimp, and maintain heat until they turn pink.
  • Check potatoes to make sure they are tender, and if so, drain pot.
  • Return food to pot and leave lid on, but slightly cracked, until ready to serve in order to steep in flavor.
  • For a traditional serving method, line table, kitchen island, or large butcher block with paper and dump contents of pot onto the surface.
  • Serve with melted butter, cocktail sauce, and garlic bread.
Keyword corn on the cob, Crab, kielbasa, low country boil, old bay seasoning, potatoes, shrimp