Lowcountry boil is popular on the southern Atlantic coast from Jekyll Island, Ga., to Beaufort, S.C. Sometimes called Frogmore or Beaufort Stew, it's generally a combination of boiled smoked sausage, corn and shrimp, seasoned with seafood boil and cooked in a big pot. Potatoes, crawfish and crabs often are added to the mix.

The preparation of this dish is simple. The shrimp are served peel-and-eat, so there's no work involved there. And very little is done to the remaining ingredients except for shucking the corn, washing the potatoes and cutting the sausage into 2-inch chunks.

Bond's lowcountry boil has evolved over the years, and I believe his version is nearly perfect. While he generally prepares his big-pot feast outside on a gas burner, I've pared his recipe down so that it can be prepared inside, serving six.

A lowcountry boil usually includes sausage, corn, new potatoes and shrimp mixed with a variety of spices. JONATHAN ERNST/STAFF

Bond starts with a large pot full of water, then seasons it well with salt and dry and liquid crab boils. Look for the crab boils in the supermarket seafood department.

The liquid crab boil packs a punch, so start with a tablespoon or less. And there are vast differences between the brands of dry seafood boil as well. Zataran's is a good all-purpose boil, and if you like hot and spicy food, Old Bay Hot and Spicy will please your palette.

Once the water comes to a boil, Bond recommends tasting the seasoned water to see if additional salt or liquid boil is needed. The boil is only going to taste as good as the broth in which it's cooked.

I like to place a pasta-draining insert into the pot before adding the ingredients for the boil. That way, when the boil is done, you simply pull out the insert to drain it. You also can use a hand-held mesh strainer to remove the ingredients from the pot onto a large platter.

Once the water is seasoned to perfection and rapidly boiling, Bond adds whole heads of garlic, which he slices in half horizontally, a quartered onion and two lemons cut in half. When the pot returns to a boil, he adds halved new potatoes, returns the water to a boil and covers and simmers five minutes.

Next come the sausage and corn, which are boiled for about five minutes. Last, he adds the shrimp and turns the burner off. He lets the shrimp steep in the flavorful broth for 15 minutes. Then he's ready to serve.

Garlic bread, melted butter and cocktail sauce complete the feast.

Lowcountry boil

Calories: 530

Fat: 24.3g

Saturated Fat: 8.4g

Protein: 30g

Fiber: 4.4g

Carbohydrates: 50g

Sodium: High in sodium

Cholesterol: 200mg

Water

3/4 cup salt

1 bag dry crab boil

1 tablespoon liquid shrimp-and-crab boil

2 heads garlic, unpeeled and cut in half horizontally

2 lemons, cut in half

1 yellow onion, peeled and quartered

10 small red potatoes, washed and halved

1 pound andouille or Polish sausage, cut into 2-inch pieces

4 ears of corn, cleaned and cut in half

1 1/2 pounds shrimp, unpeeled

Fill a 6- to 8-quart stock pot 3/4 full with water. Add the salt, crab boils, garlic, lemons and onion. Cover and bring to a boil. Remove the lid and add the potatoes and cook for 5 minutes. Add the sausage and corn, cover and bring to a boil and cook for 5 minutes more. Add the shrimp and turn the flame off. Let sit 15 minutes. Drain and serve.

Makes 6 servings.

Nutrient analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.

Karin Calloway is the online chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@home.com.