Low Country Boil

Any red neck wannabees out there? Below is Obie’s recipe for a low country boil that is a sure bet. The quantities are set for a turkey fryer pot but of course you can scale up or down as you wish. For some unknown reason it’s better the larger the batch you make.

Heat a large pot about half filled with water over an outdoor cooker (turkey deep fryer), or the largest pot you can find that fits on your kitchen stove. Add Old Bay Seasoning to taste and bring to a boil. Add potatoes, lemons, and sausages, and cook for about 15-20 minutes. Add the corn and onions and cook for another 5-10 minutes.  Add the shrimp and crab when everything else is almost done, then cook for another 3 or 4 minutes until the shrimp are pink.

Everything is done: Open the beer and wine. Drain off the water, spread out some newspaper and dump everything in a big pile (get ready to catch rolling stuff when you dump it). Grab a plate and enjoy!


  • 1 package of Old Bay Seasoning (Add some “Crab Boil” liquid for extra spice)
  • 1 Bottle of cocktail sauce, if you like
  • 12 (5 lbs) Red potatoes (Chopped into “chunks”)
  • 3 Lemons (quartered)
  • 2 Packages of Sausages of your choice (andouille, hot or smoked Italian or other spicy sausage), cut into about ¼ inch thick slices
  • 4-6 Ears of corn (cut into 3 inch length pieces)
  • 2 Onions (chopped)
  • 3-4 lbs Large shrimp
  • 3-4 lbs Whole crab, broken into pieces
  • Mushrooms (if you like)

Gimme a YEEHAW!

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