Low Country Seafood Boil

The classic South Carolina backyard shrimp boil scaled down for a weeknight oven. An oven bag replaces the huge outdoor stockpot, steaming everything together in its own broth for a tender, perfectly seasoned one-bag dinner. Y’all, it’s easier than the traditional setup and uses one less pot to clean.

The flour in the bag isn’t for thickening, it’s there to keep the bag from bursting under steam pressure, a manufacturer’s trick worth doing right. Undiluted chicken broth concentrates all the savory depth, while smoked turkey sausage renders its smoky paprika oils into the potatoes and corn as they steam together.

The slits on top vent steam without losing moisture. Twenty-five minutes later, shrimp are opaque, potatoes fork-tender, corn crisp-sweet, ready to dump into bowls with plenty of hot sauce and lemon wedges.

Kitchen Tips

• Use large 21/25 count shrimp, smaller ones overcook before the corn is tender.
• Snap baby potatoes in half if they’re larger than a golf ball so they cook evenly.
• Let the bag rest 3 minutes after pulling from the oven, steam finishes cooking the shrimp gently.
• Save the broth from the bag, it’s gold for a quick seafood rice the next day.

Variations

• Swap turkey sausage for andouille for a Louisiana-style kick.
• Add Old Bay seasoning or a tablespoon of Cajun seasoning to the bag before cooking.
• Toss in a pound of clams or mussels in the last 10 minutes for a seafood upgrade.