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Chef Geoff's Lowcountry Boil

Chef Geoff's Lowcountry Boil
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
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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. 
INSTRUCTIONS
  1. Bring 4 quarts water and add potatoes to a boil in a 12-quart stockpot.
  2. Add potatoes; simmer 15 minutes.
  3. Add corn and sausage; simmer 8 minutes.
  4. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
  5. When almost cooked through, turn heat back up to a boil and add Charleston Harbor Spice and lemons.
  6. Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Charleston Harbor spice!

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