Serve with lemon wedges, melted butter & cocktail sauce
In a large stockpot, add beer, water, butter if using, Zatarain's seasoning, salt, cayenne and potatoes. Bring to a boil and cook for 10 minutes.
Add onion, garlic, corn and andouille and continue to cook for 20 more minutes.
Toss in shrimp and cook 5 more minutes. Drain. Sprinkle with additional Zatarain's or Old Bay seasoning for more spice, if desired.
Serve in a large bowl or toss onto a newspaper covered table and dig in. Serve with lemon wedges and cocktail sauce for shrimp and melted butter for corn.
FAQsWhat is the best size shrimp to use for boils?I like to use large unpeeled shrimp so that they are harder to overcook. This size always comes out moist and tender.Do I have to use beer?You don't have to but it does add a rich taste to the broth. You can substitute it with water or chicken broth if you prefer.How do I make a boil less spicy?You can cut some of the spice by adding a squeeze of lemon or lime or even vinegar. You can also abstain from adding any cayenne pepper or additional Old Bay.What sides go well with this low country boil?Since it has shrimp and sausage as well as potatoes and corn on the cob, I would stick with coleslaw, baked beans and definitely add some crusty bread.