Pretend You’re on the Beach with a Low-Country Boil

Light a fire in the back, pull out a large pot and pretend you’re on the coast.

A big low-country boil is always a good excuse to gather with friends, says chef Tony Springs of Pepper Moon Catering.

The dish has its origins in South Carolina and is made for large get-togethers. Traditionally, many of those in attendance contribute a little something.

Tony, who has been in the culinary business for 36 years and with Pepper Moon for 21 years, describes a boil as a bonding experience and offers a recipe from The Galley Gourmet that he likes to use.

“People come and put in their crab, their shrimp, their corn, their potatoes,” he says. “Some people use smoked sausage, some people use andouille. It’s an old coastal thing.”


Low-Country Boil


1 12-ounce beer
1 large sweet onion, thinly sliced
2 quarts water
2 bay leaves
1 lemon, halved
2 tablespoons Old Bay seasoning
1/2 teaspoon kosher salt
2 pounds small red new potatoes 
14-16 ounces kielbasa sausage
14-16 ounces andouille sausage
8 ears of corn, halved or cut into rounds 
2 pounds large shrimp, shell on
2 dozen clams


In a very large dutch oven or stock pot, bring the beer, onion, water, bay leaves, lemon, Old Bay seasoning and salt to a boil. Reduce the heat to a medium simmer and add the potatoes. Cover and cook for 10 minutes. Add the sausage and corn and cook for another 10 minutes, or until the potatoes can easily be pierced with a knife, the corn is cooked, and the sausage is warmed through. Add the shrimp and the clams. Cover and cook until the shrimp are pink and the clams have opened, another 3 to 4 minutes. Using a slotted spoon, transfer the onions, potatoes, sausage, corn, shrimp and clams to a large platter. Ladle the broth over the meat and vegetables.  

Recipe used with permission of