Low Country Shrimp Boil

In the movie Forrest Gump, Forrest’s friend Bubba gives a seemingly never-ending list of all the ways shrimp can be prepared – “you can barbecue it, boil it, broil it, bake it, saute it,” and the list continues. We don’t have room for that many preparations, but we think you’ll like the ones submitted.

Rice makes a nice accompaniment to shrimp and is often found in shrimp recipes. The Cahokia Rice mentioned in some of the rice recipes is grown in southern Illinois and is high in protein. Be sure to read the feature to learn more about it.

Low Country Shrimp Boil

Submitted by Marcia Blackledge, McDonough Power Cooperative
Course Main Course
Cuisine American
Servings 8


  • 14 ounce package Smoked sausage cut in 1/2-inch pieces
  • 2-1/2 pounds small red potatoes
  • 6 ears fresh sweet corn cut in half
  • 2 sweet onions quartered
  • 2 tablespoons Old Bay seasoning
  • 4 bay leaves
  • 2 pounds unpeeled raw shrimp
  • 1 11.5-ounce jar cocktail sauce


  • Combine sausage, potatoes, corn, onion and 8 cups water in a large Dutch oven.
  • Stir in Old Bay seasoning and bay leaves.
  • Bring to a boil, reduce heat and simmer 10-15 minutes or until vegetables are tender.
  • Add shrimp; cook 2-3 minutes or until shrimp are pink and firm. Drain.
  • Pour out onto newspaper-lined sheet pans and pretend you’re at the beach!
  • Serve with cocktail sauce.


Nutrition information: 512 calories; 17.6g fat; 675mg sodium; 48.6g carbohydrates; 42.2g protein.