Lowcountry boil from Cook's Illustrated Magazine, Jul/Aug 2025 (page 11)

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Notes about this recipe

  • tbroeren on July 05, 2025

    Just made this. My husband is Cajun and we are used to dumping a TON of storebought Cajun seasoning in a large pot and cooking outside. This recipe has you make your OWN spice, and you can cook it inside on your stove. The addition of the warm spices (Cardomom and Allspice) made it really special, and the amount of cayenne in the spice mix, was enough to make it spicy, but not too spicy. We just used Hillshire Beef Kielbasa and since it takes longer to cook than fresh sausage, added it first BEFORE the potatoes. The key on this recipe is NOT to overcook your potatoes....so you have to time them right. WELL DONE on this version of one of our favorite foods....BTW, the Remoulade sauce was EXCELLENT and worth trying if you like sort of a fry sauce like dip for your potatoes!

  • emiliang on June 12, 2025

    This was absolute perfection. These types of shrimp boils cost an arm and a leg when eating out, and the quality can be hit or miss. This version beats anything I've ever had at a restaurant, for half the cost. You may think that the amount of spices is excessive but it's actually right on.

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