Ingredients:

  • 6 quarts Water
  • 1 cup Old Bay Seasoning
  • 1/4 cup Kosher Salt
  • 1/4 cup Apple Cider Vinegar
  • 1 large Yellow Onion, quartered
  • 1 head Garlic, halved horizontally
  • 2 large Lemons, halved, plus extra slices for serving (optional)
  • 2 lbs New Potatoes (Red or Yukon Gold), small and whole
  • 6 ears Corn on the Cob, shucked and broken in half
  • 5 lbs Smoked Sausage (Andouille or Kielbasa), sliced into 1-inch pieces
  • 3 lbs Large Shrimp (Raw, Shell-On, 21/25 count)

Instructions:

  1. Prepare the Boil: In a large stockpot (16-quart minimum), combine the water, Old Bay Seasoning, Kosher Salt, Apple Cider Vinegar, Quartered Onion, Garlic, and the squeezed Lemon halves.
  2. Bring the liquid to a roaring boil over high heat. Once boiling, reduce the heat slightly to maintain a steady simmer. Allow it to simmer for 10 minutes to fully infuse the liquid with the aromatics and spices.
  3. Add Potatoes: Add the whole new potatoes to the seasoned boil. Cook for 15–20 minutes, or until the potatoes are almost fork-tender (they should be pierceable with some resistance).
  4. Add Sausage and Corn: Increase the heat back to a full boil if necessary. Add the sliced smoked sausage and the halved ears of corn. Return to a boil and cook for an additional 5–7 minutes.
  5. Add Shrimp: Add the raw, shell-on shrimp and any desired final lemon slices. Cook the shrimp for only 2 to 4 minutes. The shrimp are done the moment they curl into a tight 'C' shape and turn opaque pink. Do not overcook.
  6. Drain Immediately: Remove the entire contents of the pot using a large spider strainer or pour everything through a massive colander immediately to stop the cooking process.
  7. Traditional Serving: Spread a thick layer of newspaper or butcher paper over a large, communal table. Dump the entire contents of the Low Country Shrimp Boil directly onto the paper. Serve immediately with melted butter and lemon wedges.