Lowcountry Boil Recipe

This recipe originally appeared in the Summer 2016 print edition of Paprika Southern. For more recipes, articles on lifestyle, culture, and creativity in the South, and much more, order our current issue or become a subscriber.

Slow Summers in the Lowcountry

This summer we’re dreaming of elegant tables , perfectly crafted cocktails, and long southern evenings.

Art Direction & Publication: Paprika Southern / Photography: Siobhan Egan / Styling & Recipes: Kim Daniels / Assistant Food Stylist: Sara Brown / Photography Assistant: Ageda Machuca / Furniture: Savannah Vintage Rentals / Planters: Hope Farm Co. / Linens: Dot & Army / Paper Goods: Feathered Heart Prints / Macarons: Tree House Macarons / Wooden Dough Bowl: Pottery Barn / Location: Point Pleasant Retreat & IPC Summer Day Camp, Savannah / Special Thanks: Jules, Josh, and Julian Fritz, Josh Jalbert, Carol Jensky, Kara Speckhals

Lowcountry Boil Recipe

Ingredients

• 1 package Zatarin’s Crab Boil

• 1 TBPS salt

• 1 12 oz. can of beer

• 3 lemons, sliced + extra for serving

• 2-3 lbs. red potatoes, sliced in half if they are large

• 6 ears fresh corn, cut in half

• 2 16 oz. packages smoked sausage

• 3 lbs. fresh unpeeled shrimp

Directions

Fill a large outdoor boiler pot about three-quarters of the way full with water. Add a bag of crab boil, salt, beer, and lemons. Bring to a boil. Place potatoes and sausage in the basket of the cooker, and add the basket to the water. Cook for 10 minutes. Add corn and cook for an additional 5 minutes. Next, add the shrimp and cook for 3-4 minutes, or until shrimp is pink. Drain and serve immediately, with extra lemon.