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Low Country Boil Soup


Serves 4-6


1 tbsp butter
12 oz Andouille (or another spicy) sausage, sliced
1 lb shrimp, peeled and deveined
1 large onion, chopped
3 medium red potatoes, cleaned and cubed
1 bottle IPA (pale ale) beer
5 cups chicken broth
1 1/2 cups frozen corn on the cob, thawed
12 oz canned crabmeat, drained and picked over for shells
1 tbsp Old Bay spice (or another Cajun spice mix if you have it)


1. Heat butter in a large Dutch oven over medium heat; add sausage and brown on each side and then remove to a bowl and set aside.

2. Add shrimp to pot and sprinkle with a little old bay seasoning (I’d say 1/2 tsp) and cook until pink on both sides. Remove to a bowl and set aside.

3. Add onions to the pot and cook for 5 minutes or until softened. Add potatoes and sprinkle with another 1/2 tsp of Old Bay. Cook for 1 minute before carefully pouring in the bottle of beer to deglaze the pot. Let this mixture boil for 5 minutes, then add all of the stock, along with 1 final additional tsp of Old Bay, along with a pinch of salt and pepper. Return sausage to the pot.

4. Reduce heat to medium-low and simmer until potatoes are tender, approximately 10 minutes. Stir in cooked shrimp, along with corn and crab meat to the pot and cook for an additional 5 minutes.

5. Serve warm, with fresh buttermilk biscuits!



Jess Gonzalez is a twenty-something food blogger with a skill for entertaining, even as she shares her food finds with lots of happy browsers. She’s a pretty darn good cook as well. We found her while googling the best possible recipe for a local winter soup. This one stood out and fairly oozes the Carolinas in its yummy goodness.

Give this dish a try and we encourage you to share with friends. If biscuits aren’t in your repertoire, (she has a great recipe for that on her site), a nice, crumbly homemade broccoli cornbread will also fit the bill.