Low Country Boil with Roger Wood Smoked Sausage

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When it comes to Roger Wood sausage recipes, Low Country Boil is at the top of my list. Being a native of Savannah whose dad grew up with the grandson of Roger Wood, the sausage has always been my go-to when a recipe calls for smoked sausage.

This seafood boil recipe combines a mixture of fresh shrimp, corn, potatoes, and smoked sausage. It screams summer, and is the perfect all-in-one meal to feed a crowd. I've pared down this recipe though to make it easy enough to make during the week or even when you go on vacation to the beach.

Metal surface topped with Roger Wood sausage Low Country Boil, two cans of beer, and metal containers of tartar sauce and cocktail sauce.

Growing up, Low Country Boil was one of my family's recipes we would often make when hosting company. It's a great meal I make all the time.

We set up a stand, propane tank, and a giant pot outside (the kind you use for frying turkeys). Then, when everything is cooked, we drain the boil and spread it on a newspaper-lined table for everyone to dig in.

It's a great entertaining recipe, perfect for laid back get-togethers, but what I love is that it's a one-pot meal with ingredients that satisfy every craving. Sweet corn, salty sausage, creamy potatoes, and luscious shrimp.

It's really the perfect dish, I know you and your whole family will love it, especially since I've reduced the serving size so you don't have to invite the whole neighborhood to help you eat it.

Serve this seafood boil with Savannah red rice, coleslaw, sweet potato cornbread, and banana pudding mini dessert cups for the ultimate summertime dinner. If you want to enjoy a cocktail beforehand, I recommend this Hurricane Bourbon Street cocktail, and for an appetizer, my jalapeno pimento cheese will be a hit!

Ready to make this ultimate seafood dinner? Let's do it!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
How To Reheat
Tasty Tip
Frequently asked question
Related
Pairing
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Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

small new potatoes
fresh corn
Roger Wood Lumber Jack sausage
large fresh shrimp
boil-in-bag seafood seasoning
lager beer
yellow onion
lemons
salted butter
horseradish cocktail sauce and Cajun tartar sauce for serving

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Combining an onion, lemon, seafood boil seasoning and beer in a large stockpot filled with water.

First, combine the shrimp boil seasoning bag, beer, onion, lemon, and 5 quarts of water in a large stockpot. Bring to a boil and boil for 15 minutes to allow the flavors to develop.

Smoked sausage and fresh ears of corn cut into 3-inch pieces on a wooden cutting board with a serrated knife on the side.

Next, cut the raw sausages into 3-inch lengths. Cut each corn cob into thirds.

Adding small potatoes to a pot filled with boiled sausage, onions, and lemons.

Then, add the potatoes and sausage to the boiling water. Cover and cook for 10 minutes. Add the corn. Cover and cook for 5 minutes.

Removing cooked fresh shrimp with a spider from a pot of Low Country Boil.

Finally, add the shrimp and cook just until it turns pink, about 2 minutes. Remove the pot from the heat. Cover and let stand for 5 minutes. Drain and serve with cocktail sauce, tartar sauce, lemons, and butter.

Hint: You'll need a very large stockpot to make this recipe. I used my pasta pot. If you only have smaller pots, that's okay. Season the water in your largest pot, then divide the water between the multiple pots to cook all the ingredients.

Substitutions

Here are some ingredient substitution ideas:

Shrimp and crab boil seasoning - I love to use the boil-in-bag seasoning because everything you need is contained in a little mesh bag. Feel free to substitute Old Bay seasoning instead if that's what you have. You'll need a lot: I recommend ½ cup to ⅔ cup Old Bay for 5 quarts water. Creole seasoning or Cajun seasoning are also good alternatives.
Shrimp - Living on the East coast, I'm spoiled and can get fresh shrimp easily. If that's not an option for you, frozen shrimp is a great alternative. Look for wild-caught shrimp for the best flavor.
Smoked sausage - As I mentioned before, Roger Wood sausage is my smoked sausage of choice and the one I grab at the grocery store. If you have a favorite brand, use that instead. I also like Conecuh sausage. For a Cajun version, you can swap andouille sausage for the smoked sausage.
Lager beer - Beer adds a lovely layer of flavor to this seafood boil. A light lager is optimal, but you can use an ale instead. I don't recommend using a sour or IPA--those flavors would overpower the ingredients.
Yellow onion - Instead of a yellow onion, use a white onion, sweet onions like Vidalia onion, or red onion.

Variations

Check out these easy ways to change up this recipe:

Spicy - The seafood boil seasoning already has quite a kick. If you want a spicier Low Country Boil, just boil the seasoning longer before adding the ingredients. You can also serve it with hot sauce.
Low Country Boil with Garlic-Herb Butter - Mix a stick of softened salted butter with 2 grated garlic cloves and 2 tablespoons chopped fresh herbs. Fresh parsley, chives, oregano, basil, and thyme are all great options to stir in.
Grilled Low Country Boil Kabobs - Want to make a fun grilled version of this recipe? Turn them into kabobs! Skewer par-boiled potatoes (cook them in boiling salted water until they're almost tender), par-boiled corn pieces, the sausage, and peeled and deveined large or extra-large shrimp. Grill the kabobs over medium-high heat until grill marks appear and the shrimp are tender, about 3 to 4 minutes on each side. Baste with butter and Old Bay seasoning while the kabobs cook.

Equipment

Here's the equipment you'll need to make this recipe:

large stockpot
colander
chef's knife

Storage

Store leftovers in airtight containers in the fridge for 3-4 days. To reheat, warm everything together in a pot over low heat with a splash of water or broth to keep it moist.

Cool the boil completely, then transfer the shrimp, sausage, potatoes, and corn into airtight containers or freezer bags. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.

How To Reheat

Oven Method: Preheat the oven to 350°F (175°C). Spread leftovers in a baking dish and cover with foil to keep moisture in. Heat for about 15 minutes until warmed through, stirring occasionally.

Stovetop Method: Heat a skillet over medium heat, add leftovers and a a splash of water or broth. Cook, stirring occasionally until heated evenly.

Microwave Method: Place leftovers in a microwave-safe dish, and cover loosely with a damp paper towel. Heat in 1-minute intervals, stirring until warmed through.

Slow Cooker Method: Place leftovers in a large slow cooker and heat on LOW for 1-2 hours, stirring once or twice.

Tasty Tip

Timing is everything! Staggering adding the ingredients ensures that they'll all cook long enough (and not too long).

Frequently asked question

Do I need to peel the shrimp beforehand?

Nope! And I actually don't recommend it. Keeping the shells on prevents the shrimp from being overcooked and it enhances the flavor too.

Can I use frozen corn instead of fresh?

Yes, if fresh corn isn't in season frozen corn works fine. Just add it a little earlier in the cooking process since it'll take longer to cook.

What is a good side dish for a Low Country Boil?

The great thing about Low Country Boil is that it's a one-pot meal. If you'd like to add a side, I recommend my broccoli salad with bacon and cheese, watermelon beet salad, and sweet potato cornbread recipes.

The potatoes are not cooked through even though I cooked them for the recommended time. How can I salvage them?

That's okay! Your potatoes may have been on the larger side. Remove some of the cooking liquid to a separate pot and boil the potatoes for a little longer. Going forward, you'll want to make sure the potatoes are uniform in size (for even cooking) and that they're small.

The broth is overly salty. Is there a way to fix that?

Yep! Just add more water to it to reduce that saltiness.

Looking for other recipes like this? Try these:

Pairing

These are my favorite recipes to serve with this Roger Wood sausage Low Country boil:

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