Lowcountry Boil

Equal parts feast and celebration, a Lowcountry Boil is the essence of relaxed Southern entertaining. Potatoes, corn, smoky sausage, and fresh shrimp simmer together in a seasoned broth of beer, lemon, and spices, each ingredient absorbing the briny, citrusy heat. When everything is tender, the contents of the pot are drained and heaped onto a large platter—or spread across a paper-lined table—for a hands-on meal meant to be shared.

4 cups cold water

1 bottle pale ale beer

1 yellow onion, peeled and quartered

1 lemon, halved, plus lemon wedges, for serving

3 tablespoons shrimp and crab boil seasoning

1 pound red new potatoes

1 pound mild or hot smoked sausage, cut into 2-inch pieces

2 ears corn, shucked and cut into thirds

2 pounds large fresh shrimp, shells on

Melted butter, for serving

Hot sauce, for serving

Preheat grill to 500°F or a high heat setting. In an Alpine Outdoor Collection Round Dutch Oven, bring the water, beer, onion, lemon and boil seasoning to a boil.

Add potatoes and sausage and boil, covered, for 10 minutes. Add corn and cook for 5 minutes longer. Add the shrimp, and continue to cook, covered, until shrimp are pink and cooked through, about 2 minutes.

Carefully remove pot from heat and drain cooking liquid. Transfer seafood, sausage and vegetables to a large platter or paper-lined table. Serve with melted butter, lemon wedges and hot sauce.

Tip: Make your own shrimp and crab boil seasoning by mixing 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne, 1 teaspoon freshly ground black pepper, 1 teaspoon celery seed, 1 teaspoon mustard powder and 2 crushed bay leaves. Adjust cayenne, to taste. Store in an airtight container in a cool, dry place for up to 6 months.