In my blog posts I’ve attempted to capture the essence of the Lowcountry for you. I’ve described the sights and smells of the marshes, beaches and tree lined lanes. I’ve told you of boundless activities and set scenes of days from the peaceful sunrises to the serene sunsets. Now its time to let you in on one of my favorite Lowcountry specialties, the FOOD!
Traditional Lowcountry cuisine is down-home Southern cooking with time honored recipes and secrets passed down through generations. While it’s simple in its ingredients, its anything but basic. In the South we take our comfort food seriously. Not only is it delicious, but every dish comes with a generous side of nostalgia and sentimental appeal.
The geography in South Carolina is obviously the key to distinguishing the region’s culinary identity from inland areas. The rich estuary system provides an abundance of shrimp, fish, crabs, and oysters that have been standards on the dinner table for generations. Mixed with influences from vibrant African flavors, low country cuisine can make your taste buds sing and your spirits soar! Dishes like Shrimp & Grits, Catfish Stew, She Crab Soup, Charleston Red Rice and Hoppin’ John are all staples of Lowcountry menus.
Some recipes are so legendary that the dish actually becomes an event. I’m talking about the popular Lowcountry boil. The dish originated in a fishing community on St. Helena Island named Frogmore, near Beaufort and Hilton Head and is therefore also sometimes called Frogmore Stew or Beaufort Stew. Typically it includes potatoes, sausage, corn, onions and shrimp boiled in seasoning. You can add crab legs or anything else that can be boiled to your liking. There really is no wrong way to do it; literally if you can boil water you can cook this dish. It’s a meal and a party theme all in one! It’s great fun and a super easy crowd pleaser. Cook, drain, throw down some newspaper or paper bags on the picnic table, dump your boiled goodies on the table, gather your family and friends and dig in! It’s that easy. I like to have cocktail sauce and plenty of napkins and ice cold beer available to round out the party table.
Part of my family trips and my guided lowcountry getaways always include a lowcountry boil as our farewell dinner meal. It’s always a hit with people from Frogmore fans to newbies alike. It’s a festive at home picnic party or a rousing restaurant experience. I’ll give you my tips for both.
When I do the cooking I always go to CJ’s Seafood Express and pick up the freshest local shrimp, corn from a local produce stand and use classic Old Bay Seasoning. What makes this dish so easy and delicious is that everything cooks together in the same pot. Each ingredient imparting seasoning and flavors to the others. So you’re going to need a big pot! See below for my recommendations:
Here’s the recipe I use.
https://www.coastalliving.com/food/entertaining/lowcountry-boil
I’m a fan of the cocktail sauce from Lady’s Island Marina Store.
https://www.ladysislandmarinastore.com/products/wasabi-cocktail-sauce-by-seaside-grown )
My favorite place to shop in Beaufort for cookware is Cook on Bay.
Don’t feel like boiling water? Short on newspaper? No worries! You can get a delicious, authentic Lowcountry boil at some area restaurants. My favorite place for this amazing meal is near my home on Lady’s Island, SC at the Foolish Frog. Roll up your sleeves, dive in and tell them Susie sent you.
