Low-Country Boil with Prawns, Corn, and Sausage

Ingredients for Low-Country Boil with Prawns, Corn, and Sausage

• 2 lemons, quartered

• 2 bay leaves

• 3 tablespoons kosher salt

• 2 tablespoons whole black peppercorns

• 120 to 180ml crab and prawns boil seasoning, such as Old Bay, plus more, or 4 (90g) bags Zatarain's Crawfish, Prawns, and Crab Boil (See Cooks' Note)

• 1.8kg small new potatoes (about 1 1/2" in diameter)

• 900g smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces

• 2 sweet or yellow onions, peeled, quartered

• 8 ears of corn, shucked, cut in half

• 1.8kg fresh large prawns (31–35 count

• preferably wild-caught), unpeeled

• 240ml ketchup

• 2 tablespoons plus 2 teaspoons prepared horseradish

• 2 tablespoons plus 2 teaspoons Worcestershire sauce

• 1 tablespoon fresh lemon juice

• Louisiana-style hot sauce, such as Crystal (to taste

• optional)

• 60g (1/2 stick) unsalted butter, melted

• 2 tablespoons (or more) fresh lemon juice

• Louisiana-style hot sauce, such as Crystal (to taste

• optional)

• A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 120ml seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.

Add prawns and cook (no need to return to a boil), stirring gently, until prawns turn pink, about 3 minutes. Remove insert or drain through a very large colander.

Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.

Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.

Serve prawns boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.

Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.