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Low Country Boil


  • 2lb - Fresh Large Shrimp – rinsed (optional: shell and devein)
  • 1lb - Andouille Sausage – sliced on angle
  • 20pc - Baby Red Potatoes – rinsed
  • 4pc- Roma or Plum Tomatoes – stemmed, quartered, trimmed, and finely diced
  • 2pc - Sweet Corn on the Cob – shucked and sliced into 4
  • 1pc - Celery Heart – rinsed, trimmed, and finely sliced
  • 1pc - Leek – white and light green part only, trimmed, rinsed, and finely sliced
  • 3pc - Garlic Cloves – trimmed, peeled, and finely grated
  • 1pc - Lemon – zested and juiced
  • 1pc - Lemon – finely sliced and seeded
  • 2tbsp - Fresh Flat Leaf Parsley – rinsed, leaves stripped and finely chopped, plus more for garnish
  • 1tbsp - Fresh Thyme – rinsed, and leaves stripped
  • 3pc - Fresh Bay Leaves
  • 1tbsp - Spice Mixture (see ingredients below)
  • 1tbsp - Extra Virgin Olive Oil
  • 1tbsp - Unsalted Butter
  • To taste - Flaked Sea Salt
  • To taste - Fresh Ground Black Pepper
  • 4cups - Still Water
  • 1pc - Baguette – sliced, brushed with olive oil, and grilled (optional)
  • Garnish - Lemon – sliced into wedges (optional)


  1. Preheat wood fire using hardwood, 60 minutes before use to develop a hot bed of white coals 350°F (175°C)
  2. Preheat cast iron Dutch oven, add butter and olive oil
  3. When melted and fragrant add celery, leek, and garlic, season with salt and pepper, sauté until golden brown
  4. Add spice mixture and sausage, sauté until fragrant, deglaze pan with water
  5. Add potatoes, tomatoes, corn, lemon zest and juice, parsley, thyme, and bay leaves, cover and simmer
  6. When potatoes are tender add shrimp, cover and cook for 5 minutes
  7. Remove from heat, add lemon slices, check seasoning

INGREDIENTS – Spice Mixture

  • 3tbsp - Celery Salt
  • 2tbsp - Ground Mustard
  • 1tbsp - Red Pepper Flakes
  • 1tbsp - Ground Black Pepper
  • 1tbsp - Ground Bay or Laurel Leaves
  • 2tsp - Ground Cloves
  • 2tsp - Ground Allspice or Pimento
  • 2tsp - Ground Ginger
  • 1tsp - Ground Mace
  • 1tsp- Ground Cardamom
  • 1tsp - Ground Cinnamon or Cassia
  • 1tsp - Ground Paprika


  1. Combine ingredients, store in air-tight container

Chef Jonathan Collins
About Chef Collins
Chef Jonathan Collins, better known as The Outdoors Chef, loves to share his life as a Chef by stripping away complexity and teaching you how to cook amazing food with confidence. He has produced several of his own series including Hungry for Family, Cuisinart Culinary School, The Kitchen Life and newly released The Outdoors Chef, and Fearless Outdoors.

When he's not working, Jonathan is training, cycling, kayaking or back country camping, angling, hunting, cooking at home, gardening in the backyard and sharing his life with Cynthia his wife of 26 years, and their 5 children, daughter-in-law and 2 granddaughters.

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