Low Country Seafood Boil with Jernard Wells & Family!

“The Chef of Love” Jernard Wells makes this Low Country Seafood Boil with his entire family – including all nine kids! It’s the perfect dish for a lively get-together. Jernard likes to serve this on a table lined with newspaper, but any large platter will do the trick.

Low Country Seafood Boil
Serves 10 to 12


For the seafood boil:
2 gallons water
1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning
4 bay leaves
2 pounds fingerling potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 pounds chicken Andouille sausage links, cut into 3-inch pieces
8 ears corn, cut in half
4 pounds medium shrimp, deveined, shells on
2 pounds crawfish, optional
For the low country boil sauce:
4 sticks unsalted butter
3 tablespoons Old Bay Seasoning
1 teaspoon cayenne pepper
2 tablespoons lemon pepper
1/2 cup hot sauce
3 tablespoons brown sugar
1/4 cup lemon juice
1/4 cup minced garlic

For serving:
Garlic toast


1. Make the seafood boil: Fill a 3- to 5-gallon stockpot with water, seasoning, and bay leaves. Bring to a boil. Add potatoes. Return to a boil and cook 5 minutes. Add onions and sausage. Return to a boil and cook 15 minutes. Add corn. Return to a boil and cook until potatoes are cooked through, about 10 minutes. Add shrimp and crawfish, if using. Return to a boil. Cook until shrimp turn pink and crawfish turn red, about 3 minutes.

2. Meanwhile, make the low country boil sauce: In a separate saucepan, melt butter. Stir in Old Bay seasoning, cayenne pepper, lemon pepper, hot sauce, brown sugar, lemon juice, and garlic. Bring to a simmer.

3. Drain seafood boil through a colander and discard liquid. Pour onto newspaper or a platter. Drizzle the low country boil sauce over the top. Serve with garlic toast.

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