Prep Time: 20 minutes
Cook Time: ~30 minutes
Serving: 10
Ingredients (Low Country Boil)
- 2 pounds of your favorite smoked sausage
- 2 Vidalia onions (2 medium yellow onions work if Vidalias are out of season)
- 5 ears of corn, shucked and cut in half
- 3 pounds of red potatoes cut in half
- 3 pounds of fresh shrimp (we get ours at City Market in Brunswick, GA)
- Optional: 3 pounds of snow crab legs
- 1 pack of Zatarain’s Crab Boil
- 1 bottle of Patterson’s Mopping Sauce
- Juice from 2 lemons
Ingredients (Mopped Cocktail Sauce)
- 1.5 cups Ketchup
- ½ cup fresh squeezed lemon juice
- ½ cup Patterson’s Mopping Sauce
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon of your favorite hot sauce (Frank’s is great here)
Directions (Low Country Boil)
- Fill an ~8 gallon stock pot with water, Zatarain’s, Patterson’s Mopping Sauce, lemon juice and bring to a rolling boil. We use a propane burner outdoors for this, but it can be done on a stovetop.
- Add potatoes and cook for ~ 6 minutes. Note that water should return to a rolling boil before the next step.
- Add the onions and sausage and boil for 10 minutes
- Add the corn and boil for 5 minutes. Check to make sure that the potatoes are fork tender. If not, cook for an additional few minutes (until they are done).
- Add the shrimp (and crab legs), turn off the heat and cover for ~ 8 minutes (or until the shrimp are pink).
- If you’re using a pot with a built in strainer, remove everything, drain and pour out on a table covered with newspaper. If not, use a large slotted spoon to remove all of the ingredients from the boil and transfer to a newspaper-covered table.
Directions (Mopped Cocktail Sauce)
- Stir all ingredients together in a large bowl and modify to your own taste. We like our’s with lots of additional horseradish.