Low Country Boil recipe made with small red potatoes

Low Country Boil

A Southern-style red potato recipe featuring a sausage and crawfish seafood boil.
Prep15 minutes
Cook40 minutes
Total Time55 minutes
Course Dinner
Variety Fav(s) Ruby Sensation®, Seafood Boilers
Cook Type Stove Top
Dish Type Comfort
Season Spring, Summer
Bite Size 3-Bite


Low Country Boil

  • Fish Boil seasoning mix, divided (see ingredients below)
  • 3 lb. Tasteful Selections® 3-Bite potatoes
  • 3 lemons, halved
  • 3 medium yellow onions, halved
  • 4 whole bay leaves
  • ¼ c. salt
  • 4 ears corn on the cob, shucked and cut into thirds
  • 4 stalks celery, cut into thirds
  • 1 package (14 oz) Andouille sausage, cut into 3-inch pieces
  • 5 lbs. live crawfish, rinsed thoroughly
  • 2 sticks butter, melted

Fish Boil Seasoning Mix

  • 2 tbsp. salt
  • 1 tbsp. bay leaf powder
  • 1 tbsp. Garlic powder
  • ½ tbsp. ground ginger
  • 1 tbsp. celery salt
  • 1 tbsp. dry mustard powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. black pepper
  • 1 tbsp. red pepper
  • ¼ tsp. ground allspice
  • ½ tsp. nutmeg
  • ½ tsp. cardamom


  • Fill a four gallon stockpot ⅔ full with water and bring to a boil over high heat. In a small bowl, combine all of the Fish Boil seasoning ingredients and set aside.
  • To the stockpot, add potatoes, lemon halves, onions, bay leaves, salt and half of the seasoning mix. Cover and bring to a boil. Reduce heat to medium-low and cook for 8 minutes. Add corn, celery and sausage and bring to a boil; cook for an additional 5 minutes.
  • Add crawfish and return to a boil; cook for 8 minutes more. Remove from heat and drain off liquid. Add the other half of seasoning mix and melted butter and give it a little mix. Cover the stockpot and let everything steam together for 10 additional minutes. Pour contents of stockpot out onto a table covered in newspaper or parchment paper. Remove bay leaves and serve.
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