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Low Country Boil

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With a lovely mess of shrimp, smoked sausage, potatoes and sweet corn, a low country boil (also known as Frogmore stew, Beaufort stew, Beaufort boil and tidewater boil throughout the Southern coastal states) is the ultimate summer meal. Cooked here in a Louisiana lager and Old Bay-spiked broth—and tumbled onto a newspaper-covered table—the simple, eat-with-your-hands dish is the essence of delight and conviviality. Serve it with cocktail sauce and lemon wedges or our irresistible, amped-up, chin-dripping butter sauce—and plenty of napkins and beer.

Makes: 4

  • 3 12-ounce bottles of Abita Golden
  • 6 cups water
  • 14 cup Old Bay seasoning, plus additional
  • 12 teaspoon kosher salt
  • 14 teaspoon cayenne pepper
  • 12 lemon, cut in 4 wedges
  • 2 bay leaves
  • 4 medium red potatoes (about 1 pound), quartered
  • 4 ears corn, husked and broken into thirds
  • 12 ounces andouille sausage, cut diagonally
  • into 1-inch chunks
  • 112 pounds large shrimp, shells on
  • 2 tablespoons unsalted butter, melted


• Combine the beer, water, 1/4 cup Old Bay, salt, cayenne, lemon and bay leaves in a large stockpot. Bring to a boil, reduce heat and simmer 10 minutes.
• With the broth at a lively simmer, add the potatoes and cook, covered, 12 minutes, or until potatoes are just fork-tender. Add the corn and sausage and cook, covered, 7 minutes more.
• Stir the shrimp into the stockpot, turn off the flame, cover and let sit no more than 2 minutes.
• Drain immediately into a large colander, and turn onto a newspaper- or parchment-lined
baking sheet. Drizzle with the melted butter, sprinkle with additional Old Bay and serve.

AMPED-UP BUTTER SAUCE: Melt 1 stick of butter with 1 crushed garlic clove in a small saucepan. Stir in 1 tablespoon lemon juice, 2 teaspoons Worcestershire sauce, 1/4 teaspoon Dijon mustard, 1/4 teaspoon salt and Tabasco to taste; divide into ramekins just before serving.


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