Inspired by the classic Low Country South Carolina dish, this Low Country Boil Soup is a delicious one pot meal that’s perfect for the soup season ahead!
How was everyone’s Labor Day weekend?! Hope you all enjoyed some fun in the sun with family and friends!
We had a nice relaxing weekend with friends. A boat ride or two, a few cocktails and some grilling made for a spectacular weekend! It was just what the doctor ordered.
I’m guessing by now, everyone’s back in school mode if you’ve got kids.
I know once school starts and September rolls around everyone is pumpkin this and pumpkin that.
I love pumpkin just as much as the next gal, but once September rolls around, I’m all about soups.
After a summer of over-indulging a bit, Tom and I get down to the business of cutting back our calories with hearty soups for dinner, with perhaps a side salad for me and maybe, just maybe a small piece of crusty bread for Tom. (with a little less butter, much to his dismay!)
I have to say, this Low Country Boil Soup is one of Tom’s favorites! He loves each and every ingredient on the list!
It’s packed with red and green peppers, onions, corn, chunks of red potatoes, spicy andouille sausage and shrimp. I mean, what’s not to like right? So full of flavor folks!
A Few Cook’s Notes for Low Country Boil Soup Recipe:
I used andouille sausage for this recipe, but feel free to substitute another spicy sausage if you have a favorite.
I thought 2 1/2 teaspoons of the Old Bay Seasoning worked perfectly, but you may add more or less if you prefer.
I love to serve my soup with buttermilk biscuits, but any kind of crusty bread would work also.
This soup feeds like a meal! It’s got a nice helping of Old Bay seasoning too, one of our faves, for a delicious kick, and a chicken broth base. No need for any cream. We’re just keeping things nice and light.
- 3 Tbsp. butter
- 12 oz. Andouille sausage, sliced diagonally into 1/2 inch chunks
- 2 cups yellow onion, chopped
- 3/4 cup red pepper, ribs and seeds removed and chopped
- 3/4 cup green pepper, ribs and seeds removed and chopped
- 2 1/2 tsp. Old Bay Seasoning
- 2 cloves garlic, minced
- 1 lb. small red potatoes, cubed
- 6 cups chicken broth
- 1 lb. shrimp, peeled and deveined
- 11 oz. can corn, drained
- salt and pepper to taste
- fresh parsley, chopped
In a large Dutch oven, heat butter over medium heat. Add the andouille sausage and cook until lightly browned, about 5-7 minutes. Remove sausage with a slotted spoon to a plate. Set aside.
To the Dutch oven, add the onion, red and green pepper and one teaspoon Old Bay and cook for 5-7 minutes until vegetables are softened. Add garlic and continue to cook for an additional minute. Add potatoes, chicken broth and remaining 1 1/2 tsp. of Old Bay. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender. Stir in cooked sausage, shrimp and canned corn and cook for 4 more minutes or until shrimp are cooked though. Spoon into bowls. Sprinkle with fresh parsley, if desired. Serve with biscuits.