Lowcountry Shrimp Boil

Prep Time

15 minutes

Cook Time

25 minutes


6-8 people

As George Motz says, a traditional Lowcountry Shrimp Boil includes just four main ingredients – potatoes, corn on the cob, kielbasa, and fresh shrimp – but this boil kicks up the flavor thanks to ample amounts of Tony’s Supreme Creole Crab Boil, making this one communal meal you won’t want to miss!

Be sure to check out George’s video below!

Lowcountry Shrimp Boil

Shop Tony's Flavors In This Recipe

Kitchen Tip : Lowcountry Shrimp Boil


  • 5-6 Pounds Fresh Shrimp, Tails On

  • 2 Pounds Small Red Potatoes, Scrubbed Clean

  • 4 Ears Corn on the Cob, Shucked and Cut into Quarters

  • 1 1/2 Pounds Smoked Kielbasa, Sliced into 1/8-Inch Thick Discs

  • 16 Ounces Tony’s Supreme Creole Crab Boil

  • 2 1/2 Gallons Water

  • Soft Butter

  • Cocktail Sauce

  • Clear


  1.  Prep a tale outside with newspaper or rolled out craft paper.
  2. In a very large stock pot – preferable one with a strainer insert – add water and Tony’s Supreme Creole Crab Boil. When water is boiling, add the potatoes.
  3. After the potatoes have cooked for 10 minutes, add the kielbasa.
  4. After the kielbasa has cooked for 5 minutes, add the corn.
  5. Finally, 5 minutes after the corn has cooked, add the shrimp and cook for another 2-3 minutes.
  6. While the pot is boiling, place soft scoops of butter directly onto the table paper, so guests can butter their potatoes and corn, and dump cocktail sauce onto the table as well for dipping the shrimp.
  7. When you are finished eating, simply wrap up the paper and throw it in the trash. So easy!


If you have any potatoes left over, smash them and fry up in some oil. Season them with Tony’s Original Creole Seasoning!

With any leftover kielbasa and shrimp, chop them up finely and toss with lemon juice, Tony’s Pepper Sauce and mayonnaise for a really tasty shrimp dip!

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