Few meals say "come on over" like a Lowcountry boil. Potatoes, smoked sausage, corn and shrimp cook together in one big pot of seasoned water, then get poured straight onto a table covered in newspaper. There are no plates to fuss over and no courses to time. Everybody stands around, peels shrimp and talks.
The dish goes by several names — Lowcountry boil, Frogmore stew, Beaufort stew — and is closely associated with the coast of South Carolina. The name Frogmore comes from a small community on St. Helena Island near Beaufort, and the version most people make today is often credited to a local cook there in the 1960s. Whatever you call it, it is one of the easiest ways to feed a crowd.
What goes into a Lowcountry boil
The classic ingredients are simple:
- Small red or new potatoes, left whole
- Smoked sausage, such as kielbasa or andouille, cut into 2-inch pieces
- Corn on the cob, shucked and broken or cut into halves or thirds
- Shell-on shrimp, ideally local wild-caught when in season
- Seafood boil seasoning, such as Old Bay or a Cajun-style blend
- Lemons and onions, halved, to flavor the water
Some cooks add crab clusters, clams or crawfish. Those are delicious, but the four core ingredients are what make it a Lowcountry boil.
How much to buy per person
These amounts are generous for hungry adults. Scale up or down as needed.
- Shrimp (shell-on): ½ pound
- Smoked sausage: ¼ pound
- Small red potatoes: 3 to 4
- Corn: 1 to 1½ ears (2 to 3 pieces)
For 12 people, that is about 6 pounds of shrimp, 3 pounds of sausage, 3 to 4 pounds of potatoes and 12 to 18 ears of corn.
Equipment
- A large stockpot with a strainer basket. For 10 to 12 people, a pot of 60 quarts or more is ideal. For smaller groups a large kitchen stockpot works.
- An outdoor propane burner for big batches. Use it on a level, non-flammable surface, well away from the house, porch, trees and anything that can burn. Never leave it unattended and keep children and pets away.
- Long-handled tongs or a paddle.
- Newspaper, kraft paper or butcher paper to cover the table, plus roll after roll of paper towels.
- Buckets or bowls for shells.
Step-by-step
The secret to a good boil is timing. Each ingredient goes in according to how long it takes to cook, so everything finishes together.
- Season the water. Fill the pot about halfway with water. Add the seafood seasoning (follow the package; many cooks use roughly ¼ to ⅓ cup per gallon), halved lemons and onions. Bring to a rolling boil.
- Add the potatoes. Cook for about 15 to 20 minutes, until a knife slides in with a little resistance.
- Add the sausage and corn. Return to a boil and cook about 5 to 7 minutes more, until the corn is tender.
- Add the shrimp. Cook just 2 to 3 minutes, until the shrimp turn pink and opaque. Do not walk away; overcooked shrimp turn rubbery fast.
- Drain and pour. Lift the basket, let it drain, and spread everything out on the covered table. Sprinkle with a little more seasoning.
If you want the shrimp to soak up more flavor, turn off the heat and let everything sit in the seasoned water for a few minutes before draining — just be careful not to let the shrimp overcook.
Serving it the traditional way
The fun of a Lowcountry boil is the presentation. Cover a long table with newspaper or kraft paper, set out rolls of paper towels, and pour the whole pot down the middle. Put out:
- Melted butter and lemon wedges
- Cocktail sauce and hot sauce
- Extra seasoning
- Crusty bread or rolls
- A big bowl of coleslaw or a green salad
To drink, cold beer and a pitcher of homemade sweet tea are traditional. Set out bowls of water with lemon slices for rinsing fingers.
Food safety for a crowd
Seafood and hot summer afternoons need a little care.
- Keep raw shrimp on ice until it goes into the pot.
- Cook shrimp until the flesh is pearly and opaque; the recommended safe internal temperature for fish and shellfish is 145°F according to the USDA's safe minimum temperature chart.
- Do not leave cooked food out for more than two hours — one hour if it is over 90°F outside.
- Refrigerate leftovers promptly. Leftover shrimp and sausage make excellent shrimp and grits the next morning.
Hosting tips
- Invite people to arrive before the boil. Watching the pot is half the entertainment.
- Set up a hand-washing station. A cooler of water with a spigot and a bar of soap is a lifesaver.
- Plan for dessert that needs no plates: banana pudding in cups, pound cake slices or popsicles for children.
- Guests will ask what to bring. Suggest sides, ice or dessert. And if you are the guest, our hostess gift ideas have a few suggestions.
If you want to taste a Lowcountry boil in its home territory, the restaurants in and around Charleston and Beaufort serve excellent versions; our guide to things to do in Charleston, SC includes a few food experiences worth planning around.
Frequently asked questions
Can I make a Lowcountry boil indoors?
Yes, for smaller groups. Use your largest stockpot and scale the recipe down. A 12-quart pot comfortably serves four.
Should shrimp be peeled?
Leave the shells on. They protect the shrimp from overcooking and add flavor, and peeling at the table is part of the experience.
Can I use frozen shrimp?
Yes. Thaw it in the refrigerator overnight or under cold running water before adding it to the pot.
Photo credits: Cajun Seafood Boil, Dec 2025 by Ralff Nestor Nacor, CC BY-SA 4.0, via Wikimedia Commons; Cooking Crawfish at a Party by Larry D. Moore, CC BY 4.0, via Wikimedia Commons.
