Low-Country Boil With Shrimp, Corn, And Sausage

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["2 lemons, quartered", "2 bay leaves", "3 tablespoons kosher salt", "2 tablespoons whole black peppercorns", "1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)", "4 pounds small new potatoes (about 1 1/2"" in diameter)", "2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2"" pieces", "2 sweet or yellow onions, peeled, quartered", "8 ears of corn, shucked, cut in half", "4 pounds fresh large shrimp (31-35 count; preferably wild-caught), unpeeled", "1 cup ketchup", "2 tablespoons plus 2 teaspoons prepared horseradish", "2 tablespoons plus 2 teaspoons Worcestershire sauce", "1 tablespoon fresh lemon juice", "Louisiana-style hot sauce, such as", "(to taste; optional)", "1/4 cup (1/2 stick) unsalted butter, melted", "2 tablespoons (or more) fresh lemon juice", "Louisiana-style hot sauce, such as Crystal (to taste; optional)", ", preferably with a perforated insert, or 2 large (at least 6-quart) pots"].

Yes, Low-Country Boil With Shrimp, Corn, And Sausage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.