Low Country Boil Recipe

Fill a large 12-quart stock pot, with six quarts of water. Add the Old Bay seasoning,  lager (or pale ale), bay leaves and lemons. Cover the pot and bring the mixture to a boil. 

While the mixture comes to a boil, prepare the lemon garlic butter and measure and prep all of the remaining ingredients.

Prepare the lemon garlic butter. In a microwave-safe bowl, add the salted butter and the minced garlic cloves, add the salted butter and minced garlic. Microwave on low heat in 30-second increments until the butter is melted, about 1-2 minutes. (See notes 2) 

Stir in the lemon juice and parsley. Set aside. 

Once the mixture comes to a rolling boil, taste the sauce. It should be salty and spicy. If it is not flavorful enough, add more Old Bay Seasoning. Add the baby red potatoes. Cover and cook for 5 minutes. 

Add the sweet onions and kielbasa sausage. Cover and cook for another 10 minutes.

Add the corn and if using lobstertails or crab add it in with the corn. Boil for 5 minutes. 

Add the shrimp or crawfish and cook until the shrimp is pink and cooked through, about 3-4 minutes. 

Drain and discard the liquid and bay leaves. Serve on a platter or a table lined with newspaper or brown paper with the lemon garlic butter. Enjoy!