Low Country Boil

Low Country Boil

Prep

Slice sausage to your preferred thickness. We sliced ours up in 2-inch cuts. Slice the Corn in half or thirds. We cut them in half. You can cut the red potatoes in half or keep them whole. Slice lemons into fourths

Cook

Add 5 to 6 quarts of water to a very large pot. Add lemon slices, 1 head of garlic, peeled and quartered onions, 1 tbsp Zatarain's crab boil, 1 tbsp Lane's Signature Smoked Salt, and 2 tbsp of Tony Chachere's Creole seasoning (or Lane's New Bay Seasoning). Bring to a boil

**Just remember as you add more ingredients it will fill the pot. You might have to remove some water as you fill or start with less water. This is up to you and the size of pot you are using. 

When your water is boiling add potatoes and cook for 5 minutes. Then add sausage and cook for 5 minutes. Then add corn and cook for 8 minutes. The potatoes should be tender at this point. Lastly add shrimp and cook until pink, about 1 - 2 minutes. 

Once shrimp are cooked - strain everything and place it on a table covered in newspaper or brown butcher paper. If you are not a table family you can strain everything and place it on a baking sheet or in a large bowl. 

Using Lane's Signature Smoked Finishing Salt - dust the entire meal and enjoy. 

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1 comment


  • Jim Dietrich

    Turned out GREAT. Everyone loved it. Followed your recipe with a couple of exceptions: Tony Chachere’s Original Creole Seasoning 1- 2 tablespoons*** Use the Limited Edition Lane’s New Bay Seasoning if you happen to have it *( didn’t have), and Lane’s New Bay Seasoning (will order). Found the timing of cooking time sequence to be perfect. My only mistake was with the shrimp, cooked too long and they were a tad hard (live and learn). It’s fun and every raved plus the fun of no silver wear, used paper plates. Thank you for a fun, great meal.


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