Trisha Yearwood's low-country boil recipe is an easy-to-make classic and a fun recipe for entertaining. The recipe includes shrimp, pork sausage, corn and potatoes, and it requires only a large stock pot to complete.
Begin by filling a 7-gallon stock pot halfway with water. Bring the water to a boil, and then add 1/2 cup of concentrated Louisiana-style shrimp or crab boil seasoning, such as Zatarain's. Once the water reaches a rolling boil, mix in the seasoning and 4 pounds of clean, skin-on red potatoes to the pot. Wait for water to return to rolling boil, and then allow the potatoes to cook for five minutes.
Meanwhile, peel and quarter 3 pounds of sweet onions, and cut 2 to 3 pounds of cured, smoked pork sausage into 3-inch pieces. Add the sausage and onions to the pot. Allow to water to return to boil, and then cook for 15 minutes. Next, add 8 ears of shucked, halved corn-on-the-cob to the pot. Bring the pot back to boil, and cook for 10 minutes.
Test a potato to make sure that they are cooked through, and then add 4 pounds of medium shrimp to the boil. Allow it to cook for roughly three minutes or until the shrimp just turn pink. Drain the boil through a colander, disposing of the liquid. Serve on a large platter, or for some classic southern fun, serve the dish on newspaper.