This bucket of Country Shrimp Boil is filled with all the ingredients for a GREAT beach party! From the sausage, mini corn, potatoes to the large sweet juicy shrimp!

This bucket of Country Shrimp Boil is filled with all the ingredients for a GREAT beach party!  From the sausage, mini corn, potatoes to the large sweet juicy shrimp!  You can never go wrong serving this Country Shrimp Boil!

Lady Behind The Curtain - Country Shrimp Boil 14

CHANGE IT UP!  Give the grill a break for Father’s Day and make this fun summer inspired dish!  If you don’t like beer or would rather not use it.  Combine 6 ounce chicken stock with 6 ounces of beef stock to replace the beer.

Country Shrimp Boil

Preparation 25 minutes 2017-07-21T00:25:00+00:00 Cook Time 33 minutes 2017-07-21T00:33:00+00:00 Serves Serves 6     adjust servings

Ingredients

  • 1 tablespoon crab boil seasoning (old bay) plus extra for sprinkling
  • 12 baby red potatoes or any small potatoes
  • 6 ears of fresh corn, cut in half
  • 12 ounce bottle beer
  • 1 onion, quartered
  • 2 (one pound) packages smoked sausage, cut into 1-inch pieces
  • 1 pound large raw shrimp, fresh or frozen

Instructions

  1. In a stockpot, add the seasoning, potatoes, corn, beer, onion and sausage.
  2. Cover with water.
  3. Bring to a boil; cover and simmer 30 minutes.
  4. Add shrimp and cook about 3 minutes or until the shrimp turns pink.
  5. Drain the liquid into the sink and serve boil.
  6. Sprinkle with extra crab boil seasoning.

Recipe Notes

This recipe is from Lady Behind The Curtain

COUNTRY SHRIMP BOIL PARTY

Lady-Behind-The-Curtain-Country-Shrimp-Boil-1

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Comments

Country Shrimp Boil — 67 Comments

  1. I cannot wait to try this, Sheryl! It looks perfect for a family gathering! 🙂 I’ve pinned this and shared it on FB!

  2. Do you have any suggestions for a replacement to the shrimp? This dish looks delicious… do you think tilapia, chicken or beef would work instead?

    • Hi Kelly, The sausage is smoked sausage so it’s already cooked and the seasoning goes in with all the other ingredients. 🙂

    • Sure Chrissy, you can use a combination of equal amounts beef and chicken stock. I am not a beer drinker either. All the flavors combined with the seasoning hides the taste.

  3. OMG!!! I am just writing to say that I live in the south and have tried many low country boil recipes and must say that this is the easiest and most flavorful we have ever tried!!! Followed the recipe exactly…except…maybe added a little more old bay to the stock pot. We stuffed our selves and have enough for a wonderful lunch tomorrow!!!

  4. Quick question: when you say ‘Bring to a boil and simmer for 30 mins’ do you mean bring to a boil, then turn the stove down to low and simmer? Or simmer at medium? Just want to make sure everything gets cooked appropriately. Thanks for the awesome recipe!

    • Hi Chelsea, Your setting for simmer may be different than mine. For me it’s at a 4 but my stove cooks very hot. Just make sure the whole surface of the pot is at a low boil (simmer) and you should be fine. You will know the shrimp is done when it turns pink, the sausage is already cooked and just needs to be heated through. Don’t worry you can’t mess this one up you’ll be fine. 🙂

  5. Hi Sheryl, this looks delicious! Do I need to peel and devein the shrimp before putting them in the pot? Or do I just throw them in, shells and all?

      • I’m from Louisiana and this was as close as I could get to a crawfish boil. Let me tell you this was a delicious alternitive. My family all raved about this. My husband is impressed and asked to make it again. Thank you for bringing a taste of my home town home to me.

  6. Usually smoked sausage comes in a package of two, around 1lb. So, do you mean one package of two or two packages for a total of four sausage, about 2lbs?

    • Hi Sarah, I buy shrimp that is already cleaned but still has the shell. The shell helps capture the juices and flavors the shrimp plus adds more flavor to the broth.

  7. Hi Sheryl,
    This party sounds so fun! I’m looking forward to making it
    for Father’s Day next week.
    QUESTION !
    Is a stock pot the same as one of those big black speckled enamel-like pots used for canning? Or does it have to be one of those shiny aluminum type pots?
    And I’m still a little confused abt the amount of sausage…one pound? two pounds?
    Thanks so much!
    Laura

    • Hi Laura,
      The sausage is two 1 pound packages and the stock pot is 12-15 quarts. I don’t think I would use a canning pot.

  8. I don’t usually write reviews, but I just made this and it was so great!I made it for my dad, husband and toddler and they all just loved it. My toddler is extremely picky and she asked for seconds and ate it all. My dad and husband both asked me to save the recipe so I can make it again soon. It was so easy to make. I wasn’t scrambling around the kitchen like I usually am, and it got to the table with me completely stress free. That’s something from someone who hates to cook. Thanks for a great recipe!

  9. I cooked this recipe tonight and it was so delicious! I used kielbasa and waited for 15 minutes after it began to boil to add the corn. I put the crab claws in on top to steam when it was 8 minutes before the 30 min. total time and then when it was only three minutes before 30 mins. total time, I added the shrimp. Turrned out perfect!

  10. I can’t wait to try this but I think I will use andoullie sausage instead of smoked sausage. Would the same apply for just throwing it in the pot to boil?

  11. Can you use frozen already peeled, tail on shrimp? And I already have a pantry full of zatarains shrimp and crab boil liquid, can I use that instead of the old bay seasoning? And if yes how much should I use? I’m real nervous using it as the first time I made gumbo, I’m a Midwest girl married to a Louisiana boy, I misread the directions for the cayenne pepper, thought it said tablespoons but it was actually teaspoons and I thought I would just throw in a cap full of the liquid crab boil, yea it was HOT, myself and daughter couldn’t even eat it and my son thought he was gonna die!!

    • Hi Valerie, Yes, you can use frozen shrimp. As for the Zatarains liquid, I have never used it so I don’t know how much you can use.

  12. This was very good! For my family’s liking, I’ll add much more Old Bay seasoning. I also added one fresh cut lemon and will add two more of those next time.

    Thank for providing a great recipe!

  13. Just came across your recipe and am excited to make this for Father’s Day this year. My husband is a big seafood lover, and loves boils. Along with the shrimp I want to add small clams, and mussels. When would you recommend I add them so they steam open?

    • Hi Jennifer, That sounds like a delicious Father’s Day meal. Unfortunately I don’t like clams or mussels so I have no idea when they should be added. I would google “how long does it take to cook clams and mussels” and go from there. Good Luck! 🙂

  14. In step 2, did you just add enough water to make sure all contents were covered enough so that it could boil? I am thinking about making this for a dinner party of 14. Do you think 2 batches of your recipie will be enough?

    • Hi Michelle, Yes…add enough water to cover the contents. Whether or not doubling the recipe is enough kind of depends on how big of eaters you will be serving. The recipe feeds 6 but if some of your guests only eat small portions and others eat more you might want to two and half times the recipe. It all depends on how much each person will eat at a time. Remember there’s also sausage and vegetables in it too. Good Luck! 🙂

  15. Love this recipe, we tried it a year ago and now prepare it fairly often. I like the fact that it can easily be cut down to serve just the two of us.

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