DJ’s Lowcountry Boil

The first rule of making a Lowcountry Boil is to relax and enjoy.  You really can’t mess this recipe up and it’s one of those group activities best enjoyed with friends and family.  I first came across this dish when I was living in Walterboro, South Carolina but I wasn’t brave enough to cook it myself until I moved to North Charleston.  Now it is one of our “go to” recipes for large group gatherings.  Lowcountry Boil is also called Beaufort Stew or Frogmore Stew but they are all the same thing.  Those in the Charleston area more often call it a Lowcountry Boil. Every cook has their own special version and this is ours.

“The original recipe for Frogmore Stew, which has its roots in Creole-like Gullah cooking, is credited to Richard Gay of Gay Fish Company, located in the community of Frogmore on St. Helena Island, the heart of Gullah culture in the Sea Islands off the coast of South Carolina and Georgia. But the “stew” part is misleading. Unlike the one-pots of some great port cities—like bouillabaisse in Marseille or cioppino in San Francisco—Frogmore Stew is drained from its cooking liquid, transferred to a platter (or sometimes just spread out on a newspaper-covered picnic table), and eaten with your hands. Serve it with a variety of dipping and spicing condiments and all the Southern hospitality you can muster.”

From <http://gardenandgun.com/article/lowcountry-one-pot>

 

2016-08-06 20.02.49

Ingredients:

1 and 1/2 gallons water

Juice of one lemon

Salt to taste

4 tablespoons Old Bay Seasoning

3 lbs. redskin new potatoes

1 onion sliced

2 pounds beef sausage cut into 1/2-inch slices

12 pack Green Giant sweet corn coblets

4 pounds uncooked shrimp (thaw and remove tails)

Directions:

In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. When the seasoned water comes to a boil, add the potatoes, sausage and onion and boil for 20 minutes. When done, the potatoes should be easily pierced with a fork but not mushy. Add the corn and continue cooking an additional 10 minutes. Add the shrimp and cook for 15 minutes longer. Remove from heat and drain immediately. Serve with melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. Don’t forget the hot sauce and salt and pepper. This is a messy dish; you’ll need a whole handful of paper towels and some ice-cold beverages. This is enough food for about eight hungry folks. Enjoy!

 

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