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Easy Low-Country Boil for Two


  • 1 bag Zatarain's boil in a bag
  • Tony Chachere's Creole Seasoning Enough to darken your water and get the spice level you want to achieve. No measurement needed, just go by look and taste.
  • 12 oz beer
  • 1 bulb garlic, cloves peeled
  • 1 large sweet or yellow onion, cut into quarters
  • 4-5 Large Red Potatoes, or 10-15 smaller potatoes
  • 1 pound fresh pork sausage links
  • 3-4 fresh ears of corn, cut into 2" pieces
  • 1-2 pounds crawfish or crab legs
  • 2-3 pounds large raw shrimp
  • Fresh parsley, lemon wedges, and melted butter for serving.


  • In the largest soup pot you have, bring seasonings, beer and water to a boil. liquid should be a little over healfway in your pot since you'll be adding a lot to it.
  • Once boiling, add the onion and the whole peeled garlic cloves and boil for 3-5 minutes. Add potatoes and sausage and boil another 10 minutes. Add the corn and boil for 5 mote minutes. Lastly add in your seafood and boil an additional 3 or so minutes. If the shrimp are on the smaller side, add in the crawfish first and just boil the shrimp for a minute or so.
  • Remove pot from heat; scoop out ingredients with a slotted spoon, place on a newspaper lined table or in a big tin pan. Serve with parsely if you'd like along with lemon wedges for squeezing and melted butter for dipping!