Low Country Boil Net

Low Country Boil Net by

Smokin' Joe Lasher


Serves 4


  • 1 lb. fresh, large shrimp, shell and tail on
  • 3 ears corn on the cob, shucked, cleaned, cut into 1/3's
  • 2 lb. red potatoes, cut into chunks
  • 4 links smoked Andouille sausage, sliced into rounds
  • 1 lb. salted butter
  • 1 tbsp. Cajun seasoning
  • 1 tbsp. minced garlic
  • 1 bag crab/crawfish boil seasoning
  • 4 boil nets, optional (available through a variety of online shopping resources)


  1. Par-cook potatoes by placing them in the appropriate size pot on the stovetop in cold water. Bring to a boil, monitoring potatoes until they just start to soften. Pour potatoes into a strainer over the sink and immediately run cold water over the potatoes to stop the cooking process.
  2. Par-cook the corn by following the same procedure as the potatoes. Bring to a boil until corn just begins to soften. Pour into a strainer and run cold water over to stop the cooking process.
  3. IF you are building individual bags: Place three pieces of corn, 1/4 lb. of red potatoes, 1 link of Andouille sausage slices, and 1/4 lb. of large shrimp into the bag and tie at the top. Place in refrigerator until ready to cook. IF you are NOT using boil bags, place corn, potatoes, shrimp, and sausage in the refrigerator until ready to cook.
  4. Time to cook! Fill a large stock pot with an appropriate amount of water to cover all ingredients. Place on the stovetop and bring to a boil.
  5. While waiting for water to boil, in a small saucepan, add butter, garlic, and Cajun seasoning and melt over low heat, stirring occasionally.
  6. When water begins to boil, add the crab/crawfish boil seasoning and stir.
  7. Add premade boil bags OR all separate ingredients to the boil and let cook for 3-4 minutes max. If you want to check the internal temperature of shrimp, it should read 155°F minimum.
  8. Remove from water and serve on your favorite plate or platter with a side of melted Cajun Butter and serve immediately. Ça c’est bon! That’s good eating!