Low Country Boil - Rollin' Oats - Market & Cafe

Low Country Boil

Recipe by Rollin’ Oats C.E.C. Mario Martinez

Serves 10-12


  • 5 quarts water
  • 1 bottle (750 ml.) medium-dry sherry wine
  • ¼ cup Old Bay seasoning
  • ¼ cup pickling spice mixture
  • 3 lemons, halved
  • 6 garlic cloves, peeled
  • 2 celery stalks
  • 2 carrots, medium
  • 4 lbs. red potatoes, small (or large potatoes, quartered)
  • 2 lbs. andouille sausage, cut into 1½ inch pieces (substitute kielbasa if you’d like)
  • 6 ears of corn, shucked and halved
  • 4 lbs. shell-on large shrimp (shrimp can be peeled if preferred)
  • Chopped fresh parsley for garnish
  • Drawn butter in individual ramekins
  • Cocktail sauce for the shrimp


Bring the water, sherry, Old Bay, pickling spice, lemons, garlic cloves, celery and carrots to a rolling boil in a large, covered pot set over high heat. Add the potatoes, return to a rolling boil and cook uncovered for 10 minutes. Add the sausage and corn, return to a boil and cook another 10 minutes or until potatoes are tender. Add the shrimp and cook 3-5 minutes or until they are fully cooked. Drain, present on a large platter garnished with chopped parsley and serve with drawn butter and cocktail sauce.