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.
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
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!
- 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.
- Next, cut the raw sausages into 3-inch lengths. Cut each corn cob into thirds.
- 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.
- 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
Nope! And I actually don't recommend it. Keeping the shells on prevents the shrimp from being overcooked and it enhances the flavor too.
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.
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.
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.
Yep! Just add more water to it to reduce that saltiness.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite recipes to serve with this Roger Wood sausage Low Country boil:
🍽Get the recipe
Low Country Boil with Roger Wood Smoked Sausage
Equipment
- large stockpot
- colander
- chef's knife
Ingredients
- 1 (3-ounce) bag shrimp and crab boil seasoning
- 1 (12-ounce) can lager beer
- 1 yellow onion, peeled and cut in half
- 1 lemon, cut in half
- 1 ½ pounds Roger Wood sausage
- 1 ½ pounds new potatoes
- 4 ears fresh corn, shucked
- 2 pounds large raw unpeeled shrimp
- ½ cup butter
- Lemon wedges
- Horseradish Shrimp Cocktail Sauce
- Cajun Tartar Sauce
Instructions
- Combine the shrimp boil seasoning, beer, onion, and halved lemon with 5 quarts of water in a large stockpot. Bring to a boil and boil for 15 minutes to develop the flavors.
- Meanwhile, cut the sausage into 3-inch lengths and the corn into thirds.
- Add the sausage and potatoes to the boiling water. Cover and cook 10 minutes. Uncover and add the corn. Cover and cook 5 minutes.
- Uncover and add the shrimp. Cover and cook just until the shrimp turn pink, about 2 minutes.
- Remove from the heat and let stand for 5 minutes. Drain the seafood boil and serve with butter, cocktail sauce, tartar sauce, and lemon wedges.
Notes
- Timing is everything: Each ingredient has different cooking times, so don't dump everything in at once. Start with the potatoes, because they take the longest to cook, as well as the sausage--it'll help season the cooking liquid. Then add the corn, and finally the shrimp towards the end. This way everything finishes at the right time, and you don’t end up with rubbery shrimp or mushy veggies.
- Layer the seasoning: Make sure to allow the water to boil with the shrimp and crab boil seasoning, beer, onion, and lemon first before adding the ingredients.
- Serve with lemons and condiments: Don't forget lots of lemons, cocktail sauce, tartar sauce, and butter to go with the shrimp and veggies.
- It's okay to get messy: This is a recipe meant to be shared and messy. Serve with lots of napkins and bowls for collecting shrimp shells.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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