Paula Deen's Southern Low Country Boil Is Guaranteed To Impress This 4th of July
It’s time to celebrate America with loved ones-and thanks to the queen of Southern cooking, Paula Deen’s Southern Low Country Boil will make this year even more deliciously memorable. Her mix of smoked sausage, corn, potatoes, shrimp and spices makes for an easy and filling centerpiece at your next get-together. Once you’ve mastered the original recipe, it’s easy to customize it to any occasion. For a kiss of heat try a spicy sausage and make sure to serve it with loads of crusty bread for soaking up the liquid-gold broth. This time of year, corn is at at its peak, so pick up some extra ears and try this simple and simply satisfying fresh salad.
Total Time
Prep Time
Cook Time
Ingredients
- 2 tsp. crab boil seasoning per quart of water, or to taste
- 12 red new potatoes, cut in half if large
- 6 (4") links smoked sausages, such as Andouille
- 6 ears corn, shucked, cut in half or thirds
- 3 lbs. unpeeled fresh shrimp
- Chopped fresh parsley
- Warm crusty bread
Instructions
Fill large pot with enough water to cover corn, sausage, potatoes and shrimp (we suggest at least 6 qts.). Add crab boil seasoning; over medium-high heat, bring to boil.
Add potatoes and sausage; on medium heat, cook 20 min. Add corn and cook for 10 min. Add shrimp and cook for no more than 3 min. Drain. Transfer to serving platter. If desired, sprinkle with chopped parsley. Serve with warm crusty bread on the side.
Paula's tip: For more cookout fun, instead of serving this Southern version of a clambake on a platter, Paula's gang likes to set out sheets of newspaper then pile on the drained shrimp mixture before digging in. Be sure to include plenty of napkins!
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This story was originally published June 29, 2025 at 8:30 AM.