Summer seafood season is finally here! Which means it’s time to make Kielbasa Low Country Boil! It has all the best seafood has to offer, with a country taste everyone will love! Gather your family or friends together and heat things up! Who knew seafood and sausage went together so well! Yum!

What’s fun about this Kielbasa Low Country Boil recipe is you can use ANY Garrett Valley Farms sausage! It just depends on the flavor profile you want to create for your meal. Going for a Spanish inspired dish? Add chorizo! Looking for a Creole take on seafood? Use Andouille! There are so many possibilities for this recipe.

Garrett Valley Farms has a great variety of smoked sausage, including turkey varieties! Everyone’s tastes differ, so choose your favorite when making this recipe. All Garrett Valley Farms products are all natural and humanely raised. Always free of preservatives and antibiotics, nitrates, and nitrites. Check our all of our smoked sausage options here!

Click here to find where Garrett Valley Farms products are sold near you!

Kielbasa Low Country Boil

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Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings

Equipment

  • dutch oven

Ingredients
  

  • 2 quarts water
  • 12 oz beer lager
  • 2 tbsp seafood seasoning
  • 1 1/2 tsp sea salt
  • 1 vidalia onion medium sized, cut into wedges
  • 4 red skin potatoes medium sized, cut into wedges
  • 4 ears sweet corn cut in half
  • 1 package Garrett Valley Farms Polska Kielbasa cut into 1" slices
  • 3 tbsp olive oil
  • 3 tbsp garlic paste
  • 1 tbsp cumin
  • 1 tbsp cilantro fresh, chopped fine
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1 pound shrimp large, raw, deveined
  • 1 pound snow crab legs

Instructions
 

  • Combine water, beer, seafood seasoning, and salt in Dutch oven.
  • Add potatoes and onion wedges to pot, bring to a boil.
  • Reduce heat. Simmer, uncovered, for 10 minutes.
  • Add kielbasa and corn. Simmer for 12 minutes until corn and potatoes are tender, 12-15 minutes.
  • In a small skillet, heat oil. Add garlic paste, cumin, cilantro, paprika and pepper. Stir together, cooking over medium heat for about a minute, when garlic becomes fragrant.
  • Add garlic mixture, shrimp, and crab legs to the Dutch oven. Cook until seafood turns pink and opaque, about 5 minutes. Drain liquid, and serve hot.
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