A Southern Summer Favorite: Lowcountry Boil

July 14, 2019

A Southern Summer Favorite: Lowcountry Boil

One of my favorite memories growing up was enjoying Lowcountry Boils on the back porch of my Grandmother’s Pawley’s Island beach house. Something about the huge pots pouring heaps of steaming shrimp, corn, sausage and potatoes onto the newspaper-covered table; the close quarters of everyone crammed into that tiny back porch space; no silverware, no plates, but plenty of fun, laughter and the carefree happiness of summertime at the beach – what a magical time!

Also known as Frogmore Stew, this Southern favorite was created, as the story goes, by a National Guardsman who adapted a family recipe to feed 100 of his fellow soldiers. Named after Frogmore, SC where the Guardsman was from, it later became known as Lowcountry Boil, for the broader, low-lying coastal areas of South Carolina.

Today, you can find as many different variations on the Lowcountry Boil as there are coastal regions around the country. The one I remember from childhood is a combination of shrimp, Kielbasa sausage, corn, and red potatoes. Great for laid-back days at the beach, it is also easy to make for a crowd.

Of course, Lowcountry Boil can be served right on a newspaper-covered table for a uniquely casual beach-style experience, (certainly makes clean-up easier), but we can also recommend a few beautifully designed serving pieces to add just the right coastal touch to your seaside entertaining.

Lowcountry Boil

4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Cocktail sauce, melted butter, lemon wedges

Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain.
Serve with cocktail sauce, melted butter and lemon wedges.
Serves 12.

Fisherman's Bounty Porcelain Oval Serving Platter

Hammered Aluminum Crab Serving Pieces




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