Low-Country Boil With Shrimp, Corn, and Sausage

small plates boil southern shrimp potato corn sausage dinner quick & easy lemon kid-friendly one-pot meal summer backyard bbq father's day fourth of july

Rhoda Boone

10–12 servings

Source

Ingredients

2 lemons, quartered

2 bay leaves

3 tablespoons kosher salt

2 tablespoons whole black peppercorns

½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)

4 pounds small new potatoes (about 1½" in diameter)

2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces

2 sweet or yellow onions, peeled, quartered

8 ears of corn, shucked, cut in half

4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled

1 cup ketchup

2 tablespoons plus 2 teaspoons prepared horseradish

2 tablespoons plus 2 teaspoons Worcestershire sauce

1 tablespoon fresh lemon juice

Louisiana-style hot sauce, such as Crystal (to taste; optional)

¼ cup (½ stick) unsalted butter, melted

2 tablespoons (or more) fresh lemon juice

Louisiana-style hot sauce, such as Crystal (to taste; optional)

A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Method

Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.

Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.

Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.

Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.

Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.

Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.