Stevie Fredericks
recteq chefLow Country Boil in Aluminum Pan
This hearty low country boil combines tender potatoes, smoky sausage, sweet corn, and juicy shrimp in a buttery, Old Bay-seasoned sauce with a bright kick of lemon.
20 min
Prep Time45 min
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: Set the recteq to 400°F and allow it to preheat with the lid closed.
- Step 2: Add the potatoes, sausage, and corn to the aluminum pan.
- Step 3: Combine the melted butter, garlic, 1½ tablespoons Old Bay, lemon juice, and chicken stock. Pour it over the ingredients and toss everything together. Pour 16 oz of O.J. in.
- Step 4: Cover the pan tightly with aluminum foil. Place it on the recteq and cook for 20 minutes.
- Step 5: Return the uncovered pan to the recteq for 10–15 minutes, stirring once, until the shrimp are pink, opaque and cooked through.
- Step 6: Top with chopped parsley and fresh lemon wedges. Add hot sauce if desired, then place the whole pan on the table and let everybody dig in.
- Step 7: Chef Tip: Don’t add the shrimp at the beginning. Unless you want shrimp with the texture of a pencil eraser, let the potatoes and corn get the head start.
Serving Size
Ingredients
- 1 1/2 pound(s) Baby Potatoes, halved or quartered
- 14 ounce(s) Smoked Sausage, cut into ½-inch rounds
- 3 Ears of Corn, cut into thirds
- 1 1/2 pound(s) Large Raw Shrimp, peeled & deveined
- 8 tablespoon(s) Butter, melted
- 1 Large Onion, chunked
- 4 Garlic Cloves, minced
- 2 tablespoon(s) Old Bay Seasoning (or your choice), divided
- 1 Fresh Lemon (half juiced, half cut into wedges)
- 16 ounce(s) Orange Juice
- 1/2 cup(s) Chicken Stock
- 1 teaspoon(s) Hot Sauce (optional, to taste)
- 1 tablespoon(s) Parsley (optional, for garnish)
Tools Needed
- Aluminum Foil
- Chef Pan
Chef Pairings
Garnish with fresh parsley and lemon wedges, add your favorite hot sauce, and serve straight from the pan for a laid-back feast everyone can dig into.