It’s summertime, and you know what that means; It’s time for a low-country boil! In my case, an Early Mountain Low-Country boil.


What the heck is a “Low-Country Boil”?


Origins of Low-Country Boil

I will tell you what is — a mouthwatering one-pot wonder. Which, generally includes a foundation of shellfish, corn on the cob, spicy sausage (like andouille or kielbasa), red potatoes, and an array of spices. Alternatively, soft shell crab, crawfish, and other types of sausage are also great options.

Believed to have originated on St. Helena Island, which borders, Beaufort County, SC the origins of the Low-Country Boil date back to the Gullah people who lived in that Lowcountry region.

Now that we have that out of the way let’s chat a little bit about the gorgeous rosé wine I paired with the dish.


Early Mountain Vineyards Rosé 2018

Early Mountain Rose
My Tasting Notes

This wine is dry and crisp with strawberry, white peach, and melon on the nose. On the palate much of the same strawberry, white peach, melon notes, with green apple. Pleasing citrus and bright acidity on the finish.


Early Mountain Low-Country Boil

My low-country boil paired perfectly with this Early Mountain Rosé. Certainly, the plump shrimp and my spicy stock base with plenty of cayenne pepper and hot sauce, played nicely with the fruit notes of the wine. Keep in mind: part of the deliciousness of this dish is the spicy kick. So don’t cringe out on me, man. Grab a nice glass of wine to offset the heat.


Early Mountain Winery

The winery produces some stunning wines, and this refreshing, lip-smacking rosé is no exception. Additionally, it is incredibly versatile and food-friendly.

Early Mountain Vineyards is located in Madison, Virginia, one of the most beautiful regions of Virginia. Situated in the foothills of the picturesque Blue Ridge Mountains, the sweeping views are amazing. Oh… and the wines, some of the best in Virginia.

Notably, the winery is the first Virginia winery, and the first East Coast winery outside of New York, to be nominated “Best American Winery of the Year” in the Wine Enthusiast Wine Star Awards.


The Recipe

For the one-pot meal, I decided to keep it pretty traditional. However, the one exception I did make; I elected to use uncured bison sausage. It doesn’t necessarily follow the rules, I simply chose a sausage that I personally love and thought would be an excellent alternative. And it certainly was!

Low Country Boil

Watch how quick this all comes together!

  • Combine all of the spices in a cheese cloth to make a boil pouch and set that aside
  • Remove shells and devine shrimp
  • Chop onion up into large chunks
  • Slice smoked sausage into large chunks
  • Shuck corn, remove all silk and quarter corn stalks
  • Half the potatoes
  • Cut the lemons

In a large stock pot, combine the chicken stock, spice pouch, onion, pepper sauce (to taste) and remaining spices.

Add the potatoes and cook for 8-10 minutes.

Seriously… keep and eye out, those potatoes will cook fairly quickly.

Add the corn and cook for another 10 minutes.

Add in the sausage, and boil for another 2 minutes. After that, add the shrimp, and boil until the shell is just pink.

Remove the pot from the heat source. Remove the spice bag and drain the mixture. Save 3 cups of that broth, and add the butter to the broth. Add the seafood mixture back to the pot and stir to coat.

All that’s left to do is grab a big bowl — personal size — and ladle in the goodness. Garnish with parsley and lemon and dig in!

Here’s My Recipe


Low Country Boil
Print Pin It
No ratings yet

Low-Country Boil

Fresh vegetable, seafood and sausage dish.
Course Lunch, Main Course
Cuisine American
Keyword Easy, Seafood, Shrimp Boil, Summer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • 1 pound large shrimp 18-20 count
  • 1 ear yellow corn on the cob cut into 3-4 inch pieces
  • 2 ears sweet white corn on the cob cut into 3-4 inch pieces
  • 7 medium red potatoes halved
  • 2 large lemons divided use
  • 1-2 pounds smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
  • 1 large onion peeled and cut into 8 pieces
  • 4 cups seafood stock chicken stock is an acceptable substitution
  • 1/2 bunch parsley lightly chopped for garnish
  • 1 tablespoon cayenne pepper
  • 2 teaspoons cajun pepper sauce
  • 1/8 teaspoon sea salt
  • 1l2 cup Old Bay seasoning

Low-Country Boil Spice Pouch

  • 2 tablespoons mustard seeds
  • 2 tablespoons peppercorns
  • 1 tablespoon celery seeds
  • 2 tablespoons pepper flakes
  • 5 bay leaves
  • 1/4 cup pickling spice
  • 5 garlic cloves peeled and smashed
  • 4 tablespoons butter


  • Cut 1 of the lemon into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
  • Fill a large pot with 14-16 cups of water. Add the seafood stock. Place the 1 quartered lemon in the water along with the Old Bay seasoning, cayenne pepper, salt, pepper sauce, garlic, onion and spice bag. Bring to a boil.
  • Add the potatoes to the pot and cook for 10 minutes.
  • Add the corn and cook for 10 minutes.
  • Add the shrimp and sausage and cook until shrimp are bright pink.
  • Remove the spice bag, and drain the mixture from the pot, reserving 3 cups.
  • Add the butter to the hot broth and mix well.
  • Remove the pot from the heat source. Add the seafood mixture back to the pot for 1-2 minutes.
  • Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Oh… and don’t forget to grab that glass of Early Mountain Rosé!

Early Mountain Rose

For more information on the Early Mountain Vineyards and their wines visit their website at Please feel free to use my code 3BtlShipVoV to receive free shipping on wine.


Lastly, remember there are a number of ways to prepare and serve this incredibly scrumptious dish. Certainly, an Early Mountain Low-Country Boil is the perfect, easy and fun way to serve a crowd.

Check out these photos from a previous gathering I hosted for family and friends. It doesn’t get any funnier than that.

The wine was an industry sample. However, the assessments made are mine.

Please keep in mind wine is subjective, and each palate has it’s own preference. I encourage you to explore and sip your way to what is pleasurable to your palate.