Gulf Coast Shrimp Boil

The Low Country Boil — also called a Frogmore Stew — is the defining communal feast of the American Gulf Coast and South Carolina Lowcountry. Everything goes into one enormous pot: shrimp, sausage, corn, and potatoes, all boiled in a seasoned crab-boil broth and dumped directly onto newspaper-covered tables.

Serves: 8

Ingredients

• 1.5 kg (3.3 lb) large shell-on Gulf shrimp
• 500g (1 lb) andouille sausage, cut into 5cm (2-inch) pieces
• 6 ears fresh corn, husked and halved
• 800g (1.75 lb) small red potatoes, whole
• 1 head garlic, halved crosswise
• 2 lemons, halved
• 4 tbsp Old Bay seasoning, plus extra to finish
• 2 bay leaves
• 1 tsp cayenne pepper
• 4 litres (1 gallon) water
• Cocktail sauce, drawn butter, and crusty bread to serve

Instructions

1. Bring water to a rolling boil in a very large stockpot. Add Old Bay, bay leaves, cayenne, garlic, and squeezed lemon halves.
2. Add potatoes. Boil 10 minutes.
3. Add sausage and corn. Boil a further 8 minutes.
4. Add shrimp. Cook 3-4 minutes until just pink and curled. Do not overcook.
5. Drain immediately. Spread the contents on a newspaper-lined table or large tray. Sprinkle with extra Old Bay.
6. Serve with cocktail sauce, drawn butter, lemon wedges, and bread.

Cook's Notes: The timing is everything — shrimp overcook in under a minute. Have your guests gathered and ready before the shrimp go in. For the most flavourful shrimp, buy them shell-on and head-on if available.