What IS Low Country Boil?

Have your ever heard of “Frogmore Stew”? Well, that’s the original name for what we now call “low country boil”. And that’s what we’ll be eating Saturday night April 5th at Fort Jackson in Savannah.

The family of national guardsman, Richard Gay, created the wonderful one-pot dish; they owned Gay Fish Company on the island of St. Helena near Beaufort, South Carolina. "I was on weekend duty in the National Guard," Gay says, "and I'd sometimes get a lot of shrimp, put it in a pot with sausage and corn, and boil it up. Within an hour, we could have a complete meal for 100 people. The boys teased me that since I was from Frogmore, we'd name it Frogmore Stew. We put out copies of the recipe at the seafood market at the dock and began selling the other ingredients as well." When the postal servised eliminated the name Frogmore the dish’s name changed to Low Country Boil.

Throughout coastal Georgia and Carolina, you will find it served everywhere from restaurants to weddings, school suppers and family reunions. The basic dish contains shrimp, seafood seasoning, smoked sausage, corn on the cob, and potatoes. But onions, crab, and butter are often added.

Here’s a sample recipe from Paula Dean:

Crab boil, 2 teaspoons per quart of water
12 red new potatoes
6 (4-inch) smoked sausage link sausage
6 ears corn
3 pounds fresh shrimp, unpeeled
Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.

Beer is the favorite beverage to accompany the stew but wine is fine too.

I can’t wait to try it in Savannah!

Join us for the Great Slow Travel Gathering--Savannah, Georgia--April 4 to 6, 2008

jan

I forgot to say, in the post, that the Fort will also provid a vegetarian option for those who request it.

Thanks,

jan

Thank you so much for this posting!

I have never had Low Country Boil, and had no idea what it was.

How is it served?

Is it messy to eat?

I ask because I haven't decided what to pack. I know it is casual, but...

It sounds delicious.

Marion,

It's basically a bunch of different food boiled in a pot. Jan's receipe that is listed above will give you some idea of what is in it.

It is really not that messy to eat and is very tasty.

Leslie

It is messier than fine dining, for sure. Usually the shrimp aren't peeled so you eat a lot of it with your fingers.

Here we call them "peel and eat shrimp".

So, in regards to attire--very casual is the way I'm going.
Or, I'll bring my own bib

jan

Note to Self...
Leave off feather boa, pack bibs instead.

Who is in charge of the napkins?

Here's a post on my blog about low country boil. Just the thought of it reminds me of the beach!

What, no ST logo bibs ?

quote:

What, no ST logo bibs ?

Now, why didn't we think of that???

jan

What kind of vino goes with boil, jeans, and a plastic bag bib?

Jerry-

That is hillarious....LOL

Jen

quote:

What kind of vino goes with boil, jeans, and a plastic bag bib?

Jerry

Beer, Jerry, Beer

Looking forward to meeting you!

Leslie

Jerry,

Probably a nice chianti. Maybe we can find us some bibs in the Lady & Sons giftshop earlier in the day.

Marcia,

If you are going to have wine with low country boil it should be a mild white wine. Sauvignon Blanc or Pinot Grigio ( I have an inside track of what kinds of wine are being served

Take good care all.

Leslie

All favorites of mine, Leslie .

quote:

Maybe we can find us some bibs in the Lady & Sons giftshop earlier in the day.

Good idea, Marcia.

Plus, I need to remember to pack a few of our button-holed Delta napkins. Oh yes!!!