Low Country Boil Checklist: Everything You Need
A low country boil is easy to cook and surprisingly easy to under-plan. The shrimp are on, the guests are hungry, and suddenly nobody can find the cocktail sauce or the paper towels. Use this checklist to make sure you have everything before the water goes on.
Cooking Equipment
- Large pot (see our pot-size guide; 60 quarts feeds about 20)
- Strainer basket that fits inside the pot
- Outdoor propane burner and a full propane tank (plus a spare for big parties)
- Long stirring paddle or spoon
- Heat-resistant gloves
- Timer (your phone works)
- Sharp knife and cutting board for sausage, lemons and onions
- Large cooler with ice for keeping shrimp cold
Ingredients
For exact amounts by crowd size, see our per-person planning guide.
- Shell-on shrimp (about ½ pound per person)
- Smoked sausage, such as kielbasa or andouille
- Corn on the cob, broken in half
- Small red potatoes
- Seafood boil seasoning (Old Bay, Zatarain’s, or homemade; see our seasoning guide)
- Lemons, garlic and onions for the water
- Optional: crab legs, blue crabs, a can or two of beer for the pot
For the Table
- Newspaper or brown butcher paper to cover the table
- Cocktail sauce
- Melted butter (for corn and potatoes)
- Hot sauce and extra seasoning
- Lemon wedges
- Lots of paper towels or napkins
- Small bowls or buckets for shells
- Wet wipes or a hand-washing station
- Cold drinks
Optional Sides
- Coleslaw
- Hush puppies or cornbread
- Sliced watermelon
- French bread for soaking up butter
- A simple green salad
Cleanup
- Heavy-duty trash bags (roll up the paper, shells and all)
- A hose or bucket for rinsing the pot
- Dish soap and a stiff brush for the pot and basket
- A plan for the cooking water: let it cool completely, and dispose of it responsibly
Day-Of Timeline
- 2 hours before: buy or pick up the shrimp and keep it on ice. Prep sauces.
- 1 hour before: scrub potatoes, shuck and break the corn, cut the sausage. Cover the table.
- 45 minutes before: fill the pot, add seasoning, and light the burner.
- 30 minutes before: potatoes in once the water is boiling.
- 10 minutes before: sausage and corn in.
- Serving time: shrimp in for a few minutes, drain, dump on the table, and dig in.
For detailed timing, see our step-by-step cook times guide.
