Low Country Boil Seasoning: Old Bay vs. Zatarain’s vs. Homemade
Ask five Lowcountry hosts what seasoning they use and you’ll get five answers, and probably an argument. The truth is there’s no single “right” seasoning for a low country boil. Here’s how the most common choices compare, plus a simple homemade blend and a few tricks for getting more flavor into the pot.
The Short Version
- Old Bay: the classic choice around Charleston. Savory, celery-forward, mild heat.
- Zatarain’s crab boil: the New Orleans-style option. Bolder and spicier, sold as a dry mix, in tea-bag-style pouches, or as a liquid concentrate.
- Homemade: fully adjustable, and you know exactly what’s in it.
Comparing brands like Louisiana Fish Fry and Slap Ya Mama too? See our seafood boil seasoning guide. Plenty of cooks combine them, for example Old Bay in the water plus a splash of liquid crab boil for heat.
Old Bay
Old Bay is a celery salt-based blend with paprika, black pepper and a mix of warm spices. It’s the seasoning most people picture for a low country boil, and it’s also great sprinkled on top of the finished food.
- Flavor: savory and aromatic, with gentle heat
- Best for: a traditional Lowcountry-style boil, and for crowds with kids or people who don’t like spicy food
- Tip: it’s fairly salty, so taste before adding extra salt to the water
Zatarain’s Crab Boil
Zatarain’s is a New Orleans brand, and its crab boil products are built for Louisiana-style seafood boils. The pouches (“boil in a bag”) steep in the water like a giant tea bag, and the liquid concentrate is very strong, so a little goes a long way.
- Flavor: hotter and more pungent, with cayenne, mustard and bay
- Best for: people who like their boil with some kick, or a Cajun-leaning boil
- Tip: start with less liquid concentrate than you think you need; it’s easy to overdo
Homemade Low Country Boil Seasoning
Making your own lets you control the salt and heat. Here’s a simple starter blend to adjust to your taste:
- 3 tablespoons paprika
- 2 tablespoons celery salt
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 1 to 2 teaspoons cayenne pepper (to taste)
- 4 or 5 bay leaves, added to the water separately
Mix the dry spices and store them in a jar. Use it the same way you’d use a store-bought blend, and taste the cooking water before adding the potatoes: it should taste well seasoned, a little like the ocean.
How Much Seasoning to Use
Amounts vary a lot by brand and personal taste, so follow the package directions for the amount of water in your pot as a starting point. Remember that the potatoes and corn absorb a lot of seasoning, so the water should taste stronger than you’d expect. You can always sprinkle more on the finished food.
Five Ways to Get More Flavor
- Add aromatics: halved lemons, a whole head of garlic cut across, and quartered onions.
- Use some beer: many cooks add a can or two of light beer to the water.
- Let it soak: after the shrimp are done, turn off the heat, add a bag of ice, and let everything sit for 5 to 10 minutes to soak up flavor without overcooking.
- Season the table: sprinkle extra seasoning on the finished boil once it’s on the paper.
- Serve good sauces: melted butter, cocktail sauce and hot sauce let everyone adjust their own plate.
Frequently Asked Questions
Is Old Bay or Zatarain’s better for a low country boil?
Neither is better, it’s about taste. Old Bay is the traditional, milder choice around Charleston; Zatarain’s gives a spicier, Louisiana-style result.
Can I use Cajun seasoning?
Yes. Any Cajun or Creole blend works; just watch the salt and heat, since many are spicier than Old Bay.
