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Ingredients
- 8 ears of corn, halved
- 3 red skin potatoes, quartered
- 3 lb. andouille sausage
- 5 lb. raw shrimp, shell-on
- 8 dozen clams
- 2 onions, quartered
- 3 bay leaves
- 1/2 jar Charleston Harbor Spice
- 1 tbsp salt
- 4 lemons, halved and juiced
- Melted butter
Nothing says summer in Charleston like a Lowcountry boil. A quintessential Southern tradition, this one-pot seafood spread is worthy of your long weekend gathering. Chef Geoff's version features fresh corn, sausage, local shrimp, and potatoes boiled together in an aromatic Charleston Harbor-seasoned broth. The best part? No utensils necessary. Hot Tip: Make sure to add the ingredients in the order listed below, as this ensures each part cooked just right.
Ingredients
- 8 ears of corn, halved
- 3 red skin potatoes, quartered
- 3 lb. andouille sausage
- 5 lb. raw shrimp, shell-on
- 8 dozen clams
- 2 onions, quartered
- 3 bay leaves
- 1/2 jar Charleston Harbor Spice
- 1 tbsp salt
- 4 lemons, halved and juiced
- Melted butter
Instructions
- Bring 4 quarts water and add potatoes to a boil in a 12-quart stockpot.
- Add potatoes; simmer 15 minutes.
- Add corn and sausage; simmer 8 minutes.
- Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
- When almost cooked through, turn heat back up to a boil and add Charleston Harbor Spice and lemons.
- Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Charleston Harbor spice!
