Okay, we’re just going to say it. If you haven’t had a low country boil, you aren’t living. There’s something about eating food with your hands that’s been dumped onto a newspaper-covered table that makes you feel alive.
Let’s have a quick history lesson, shall we? Back in the day, this seafood-laden feast was called “Frogmore Stew,” referencing a small area of South Carolina. But, don’t worry, no frogs here… yet. There’s a lot of debate on the origin of this dish, but most agree that it came from local shrimpers who were making best of what they had to put in a stew for their crew. (Say that five times fast). Similar to a Louisiana-style crawfish boil, this is a blessed mix of boiled shrimp, potatoes, corn, onions and spicy andouille sausage.
The secret ingredient to our low country boil is our Bayou Bay Crab Boil — it’s laced with just enough cayenne to get approval from Forrest Gump and Bubba himself. (RIP)
The Best Low Country Boil
Seafood / Entrees
One of our favorite seafood recipes. This Low Country Boil recipe is one of our favorite ways to feed a crowd.
1 lemon, quartered
2 pounds small potatoes
1 pound smoked sausage, cut into 2 in. pieces
1 sweet onion, peeled and quartered
4 ears of corn, shucked and halved
2 pounds of large fresh shrimp, peeled
½ c. of The Spice Guy Bayou Bay Crab Boil blend
Optional: cocktail sauce, extra lemon and melted butter
Fill large stock pot with 4-6 quarts of water. Add lemon and Bayou Crab Boil blend and bring to a boil.
Add potatoes, return to boil and cook for 5 minutes.
Add sausage and onions, return to boil and cook 5 more minutes.
Add corn, return to boil and cook until potatoes and corn are cooked.
Add shrimp and cook, stirring gently until shrimp turn pink. (About 3 more minutes)
Drain in colander and serve on newspaper with optional sauces — cocktail, melted butter and lemon wedges.