Lowcountry Boil ~
Southern-style feast with red potatoes, plant-based sausage, sweet corn, green beans, and aromatic spices, all drenched in garlic butter.
Serve with garlic bread to sop up all the juices.
Lowcountry Boil Recipe
Get out your big pot and cover the picnic table in newspaper because we’re about to get down and dirty with a good old-fashioned, roll up your sleeves, eat with your hands, Southern-style boil!
I love this low country boil recipe because it’s a hearty meal that’s easy to make with fresh ingredients and always a crowd-pleaser. Lowcountry Boil, also known as Beaufort stew, Beaufort boil or Frogmore stew on the South Carolina coast, is an easy one-pot meal that embodies Southern hospitality and coastal flavors. These recipes are famous for bringing people together, creating a sense of community and celebration around the table.
This version isn’t the classic Southern recipe with crab legs or a pound of shrimp, but it’s loaded with all the rich butter and savory flavors that capture the essence of a traditional boil. The combination of new potatoes, plant-based smoky sausage, sweet corn, and crisp green beans makes for a delicious and comforting meal that everyone will enjoy.
If this is your first Low Country Boil, be prepared for a fun, hands-on eating experience that can get a little bit messy. Traditionally, Lowcountry Boil is eaten by hand and served on an outdoor table covered in newspaper for easy cleanup. Make sure to have a roll of paper towels nearby. This simplicity is what gives the dish its relaxed and rustic, communal vibe, perfect for casual get-togethers.
Lowcountry Boil Ingredients
You will need the following:
- 1/2 cup + 1 tablespoon butter, divided
- 16 ounces spicy sausage links, cut into 2-inch pieces
- 1 sweet yellow onion, peeled and cut into 6 pieces
- 1 (12-ounce) bottle pale ale beer
- 10 cups water
- 1 pound baby red potatoes
- 3-ounce bag of seafood boil spice mix
- 2 bay leaves
- 4 ears of corn, husked and cut into 2-inch pieces
- 1/2 pound green beans, trimmed
- 2 tablespoons parsley, finely chopped
- 1 teaspoon garlic, minced
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- garlic bread, for serving
Ingredient Notes
- Butter: Adds richness and flavor; divided for cooking and finishing.
- Sausage: I used a full package of Beyond Sausage Spicy Italian links for a plant-based option with a kick.
- Yellow Onion (Vidalia Onion): Adds sweetness and depth to the broth.
- Beer: Pale ale is preferred for its light, hoppy flavor that complements the other ingredients.
- Water: Combined with beer to create the cooking liquid.
- Red Potatoes: Small red potatoes are preferred for their creamy texture and vibrant color.
- Seafood Boil Spice Mix: A key ingredient. I use Zatarain’s Crawfish, Shrimp & Crab Boil, which is a blend of spices including mustard seed, coriander seed, and cayenne pepper. You can also use another seafood seasoning such as Old Bay seasoning (use 1 tablespoon).
- Bay Leaves: Adds a subtle herbal flavor; be sure to remove before serving.
- Fresh Corn and Green Beans: Use fresh for the best texture.
- Parsley: Adds a fresh, herby finish.
- Garlic: Adds savory depth and aroma.
- Salt and Black Pepper: Basic seasonings to enhance the overall flavor.
- Garlic Bread: For serving and sopping up the juices. Sourdough bread is another good choice.
How to Make Lowcountry Boil
STEP ONE: Cook the Sausage and Onions. Set a large pot over medium heat and add 1 tablespoon of butter. When the butter is melted, add the sausage and onions. Cook for 6 minutes, until the sausage slices are browned on both sides. Transfer the sausage to a plate and set aside; leave the onions in the pot.
STEP TWO: Add Liquid and Potatoes. Add the beer, water, potatoes, spice mix bag, and bay leaves. Cover the pot and bring to a rolling boil for 8 minutes, until the potatoes are almost fork-tender.
STEP THREE: Cook the Corn and Beans. Carefully add the corn cobs to the boiling water and continue boiling for 5 minutes. Then, add the green beans and boil for an additional 5 minutes until they are crisp-tender.
STEP FOUR: Add the Cooked Sausage. Return the sausage to the pot, then immediately pour everything from the pot into the colander to drain the cooking water.
STEP FIVE: Finish with Garlic Butter. Set a small saucepan over medium heat and melt the remaining 1/2 cup of butter. Stir in the parsley, garlic, pepper, and salt until well combined. Adjust seasoning to taste.
STEP SIX: Serve. To serve, pile the Lowcountry Boil onto a large serving platter or pour it out directly onto a newspaper-covered table for a traditional presentation. Drizzle with the melted butter and dig in!
FAQ for Lowcountry Boil
- Can I make a larger batch for a low country boil party? Absolutely! One of the best things about this recipe is it is easily scalable and an easy way to feed a large crowd. The quantities can be increased proportionally to accommodate any size gathering. Ensure you have a large enough pot or multiple pots to accommodate the increased volume, and adjust cooking times slightly as needed to ensure everything heats through evenly.
- Can I use a different type of sausage? Yes, you can use any plant-based sausage that you prefer. Just make sure it has a robust flavor to complement the other ingredients.
- Can I use different types of potatoes? Yes, while red potatoes are preferred for their texture and color, Yukon Gold potatoes can be used as well.
- What type of beer is best for this recipe? Pale ale is preferred for its light, hoppy flavor that complements the other ingredients. If your personal preference is to keep the boil alcohol-free, ginger ale can be used in place of the pale ale beer.
- What if I don’t have a seafood boil spice mix? Old Bay seasoning is a good substitute. Use about 1 tablespoon to achieve a similar flavor.
Storage
- This Lowcountry Boil is best served immediately. If you have leftovers, store them in an airtight container in the refrigerator and consume by the next day.
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Lowcountry Boil
Ingredients
- 1/2 cup + 1 tablespoon butter divided
- 16 ounces spicy sausage links cut into 2-inch pieces
- 1 sweet yellow onion peeled and cut into 6 pieces
- 1 12-ounce bottle pale ale beer
- 10 cups water
- 1 pound baby red potatoes
- 3- ounce bag of seafood boil spice mix
- 2 bay leaves
- 4 ears of corn husked and cut into 2-inch pieces
- 1/2 pound green beans trimmed
- 2 tablespoons parsley finely chopped
- 1 teaspoon garlic minced
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- garlic bread for serving
Instructions
- Set a large pot over medium heat and add 1 tablespoon of butter. When the butter is melted, add the sausage and onions. Cook for 6 minutes, until the sausage slices are browned on both sides. Transfer the sausage to a plate and set aside; leave the onions in the pot.
- Add the beer, water, potatoes, spice mix bag, and bay leaves. Cover the pot and bring to a rolling boil for 8 minutes, until the potatoes are almost fork-tender.
- Carefully add the corn cobs to the boiling water and continue boiling for 5 minutes. Then, add the green beans and boil for an additional 5 minutes until they are crisp-tender.
- Return the sausage to the pot, then immediately pour everything from the pot into the colander to drain the cooking water.
- Set a small saucepan over medium heat and melt the remaining 1/2 cup of butter. Stir in the parsley, garlic, pepper, and salt until well combined. Adjust seasoning to taste.
- To serve, pile the Lowcountry Boil onto a large serving platter or pour it out directly onto a newspaper-covered table for a traditional presentation. Drizzle with the melted butter and dig in!
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