Low Country Boil

I have been making this Low Country Boil for several years now and my guys totally love it. It is extremely easy and made right on the stove top in one large pot.

The original recipe is from a cookbook that I have by Paula Deen. The original recipe can be found on Food Network, too.

I make a few changes from the original recipe, though. I use kielbasa instead of smoked sausage links, change the quantity, and because of the change in type of sausage…adjust the time cooked. I also peel and de-vein the shrimp ahead of time and use cobbettes instead of full ears of corn. You can easily change the quantities to reflect the amount of people you are feeding, too.

This is extremely easy to make gluten free when using gluten free kielbasa.

Here is the way that I make this easy and tasty one-pot meal:


Low Country Boil

Paula Deen
Total Time 43 mins
Servings 6


  • Old Bay Seasoning
  • 2 tsp per quart of water
  • 12 red new potatoes
  • 2 packages of Kielbasa cut into 3 inch pieces
  • 6 half-length cobs of corn
  • 3 pounds fresh uncooked shrimp peeled and de-veined (or unpeeled, if desired)


  • Fill a really large pot with enough water to cover all of the ingredients.
  • Add the Old Bay Seasoning and bring to a boil. Adjust the seasoning to taste.
  • After the water comes to a boil, add the potatoes. Cook on a medium heat for 10 minutes.
  • Add the kielbasa. Cook for an additional 10 minutes.
  • Add the corn. Cook for an additional 10 minutes.
  • Add shrimp and cook for about 3 minutes. The shrimp will turn pinkish and a bright white. Do not over cook.
  • Drain and serve with a crusty bread or baguette. I like to serve with Udi's French Baguettes.


Adapted from Food Network