Low Country Boil is a quick and easy one-dish to prepare. This simple dish can also called Frogmore Stew. What could be better than potatoes, corn, and onions from your garden added to this boil. Have your children husk the corn, scrub the potatoes, and dinner will be served in a jiffy. Better yet, lay newspaper on a picnic table, boil the stew outside over a campfire, drain, pour the boil down the center of the table, and you have an easy cleanup!

I love the simplicity of one-dish meals. This one is winner with fresh picked corn and new potatoes. I used Norland Red and Huckleberry Gold potatoes which are both low-glycemic in this boil. If you want to use turkey kielbasa try to find a low-fat one to keep the fats low enough to stay in a carb setting. I will eat the boil just as it is without adding butter to my dish but my family will add butter and cocktail sauce to their plates.

Low Country Boil—THM E, GF, SF, DF

• 3 quarts water
• 5 tablespoons Old Bay Seasoning
• 2 garlic cloves
• 1 lemon cut in quarters
• 2 bay leaves
• 6 medium-size potatoes cut into cubes…I used Huckleberry Gold Potatoes or Norland Red Potatoes
• 6 ears of sweet corn, cut each ear into 3 pieces
• 1 large sweet onion
• 1 pound fat free turkey sausage or smoked fat-free turkey kielbasa
• 2 pounds shrimp
• cocktail sauce and butter if desired
• Fill a large stockpot with water, Old Bay Seasoning, garlic cloves, lemon slices, and bay leaves. Place on your heat source and bring mixture to a boil. Add potatoes and boil 10 minutes. Add corn, onions, and sausage. Boil 3 minutes. Add Shrimp. Boil for 3 minutes or until shrimp are pink and opaque. Remove Shrimp, Sausage, and veggies to a serving tray. Serves 6.
• If you over-cook the shrimp they will be tough.
• You can also cook this over a campfire in a cast iron pot. The cooking time may be longer.
• For a easy clean up meal, serve this meal outside on a newspaper lined table. Drain the stew and pour it down the center of the table. When you are finished eating, roll up the newspaper for an easy cleanup.

Here is the mix of potatoes and onions that I had ready to go into the stew. The Huckleberry Gold Potatoes are purple on the outside and yellow flesh. These are the lowest in glycemic level of all potatoes. Norland Red Potatoes are red skinned and white flesh. Both are a waxy potato and low glycemic. I planted both in my garden this year. The Huckleberry Gold out did the red potatoes.

It may look like a lot of seasoning but it really isn’t. I even sprinkle extra seasoning over my meal before I eat it. The flavor is just great.

Here we have a stockpot full of goodness. I used fresh sausage in this pot for and we did like it. I do think that the smoked kielbasa gives the boil a better flavor. You can chose which type of sausage you want to use.

Our family loves yellow or bi-colored sweet corn. We think it is much sweeter and better than white corn. You can use which ever you prefer.

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My father always has a large can on Old Bay Seasoning in his kitchen cabinet. He loves it. This seasoning goes well with all kinds of foods.

I love my large pots that I have in my kitchen. They work well for meals like this one. This 8–quart stock pot would work very well for this Low Country Boil.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

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Low-Country Boil, THM E, DF, GF, SF

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 18 minutes

Servings 6

Author Glenda Groff

Ingredients

• 6 quarts water
• 5 tablespoons Old Bay Seasoning
• 2 garlic cloves
• 1 lemon, cut in quarters
• 2 bay leaves
• 6 medium-size potatoes cut into cubes…I used Huckleberry Gold Potatoes or Norland Red Potatoes
• 6 ears of sweet corn cut each ear into 3 pieces
• 1 large sweet onion
• 1 pound fat free turkey sausage or smoked fat-free turkey kielbasa
• 2 pounds shrimp

Instructions

1. Fill a large stockpot with water, Old Bay Seasoning, garlic cloves, lemon slices, and bay leaves. Place on your heat source and bring mixture to a boil. Add potatoes and boil 10 minutes. Add corn, onions, and sausage. Boil 3 minutes. Add Shrimp. Boil for 3 minutes or until shrimp are pink and opaque. Remove Shrimp, Sausage, and veggies to a serving tray. Serves 6.

Recipe Notes

If you over-cook the shrimp they will be tough.
You can also cook this over a campfire in a cast iron pot. The cooking time may be longer.
For a easy clean up meal, serve this meal outside on a newspaper lined table. Drain the stew and pour it down the center of the table.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now