How to Host a Low Country Seafood Boil 10-12 people

By Zora Hughes

Although crawfish boils are the most well-known type of seafood boil, in the coastal regions of South Carolina and Georgia, the low country boil makes shrimp the star of the show. Boiled in a large pot with corn, red potatoes and sausage, low country boil is ideal for an outdoor party. If you are hosting 10 to 12 guests, use a recipe that serves that amount or scale the recipe so that each person will have at least one serving of this regional favorite.

Shrimp is a key ingredient in low country boil.

Step 1

Prepare your outdoor space for a traditional boil. Low country boil is typically prepared in a large pot on a burner outside and served on picnic tables lined with newspaper. Use several layers of newspaper and make sure you have enough seating for at least 12.

Step 2

Prepare the ingredients for the low country boil by slicing the sausage in 1 1/2-inch pieces, cutting each ear of corn in half. Peeling the shrimp is an optional step, as the shell helps retain more flavor in the shrimp.

Step 3

Place the 4 lbs. of red potatoes in the large pot, and add about 5 qt. of water, the 3-oz. bag of boil seasoning and 4 tbsp. of Old Bay spice and bring to a boil on the propane burner. Allow it to boil for five minutes.

Step 4

Add the sliced sausage and ears of corn, then return to a boil, cooking for another 10 minutes, until the potatoes are tender.

Step 5

Add the shrimp and cook for another three to four minutes, until they are fully pink.

Step 6

Drain the water from the pot, then pour the boil onto the newspapers on the tables so that there is food along the length of the table.

Step 7

Place bowls of cocktail sauce and bowls of melted butter on the table. Also place plastic bowls for discarded shrimp shells, and let everyone dig in.