The Lowcountry has an array of food that it’s recognized for – shrimp and grits, fried green tomatoes, and dishes rich in flavor and seafood. Whether you call it Frogmore Stew or Lowcountry Boil, this popular dish is making its way onto many of our menus, including one this weekend.
There are many variations to this popular preparation but two main ingredients hold true to all, fresh shrimp and freshly shucked corn, with the common additions of sausage and red potatoes, typically strewn across a newspaper clad picnic table. For casual affairs or elegant receptions with a more “user-friendly” serving, Lowcountry Boil is a tradition that will remain a classic.
Though there are many different stories of the creation of this stew/boil there is one common theme that is the center point of most history lessons. The name Frogmore comes from the small town established on St. Helena Island near Beaufort. One recollection tells of a shrimper who decided to boil sausage, potatoes, corn, and shrimp together as his food supply was running low. Much to his surprise, the combination was delicious and made its way to restaurants in the area. Another is to tell of a man named Richard Gay, owner of Gay Seafood Company, made this stew to feed the fellow 100+ National Guardsmen while on duty.
Most basic recipes include the following:
4 lbs. red skinned potatoes
3 lbs. shrimp, unshelled
1 lb. sausage sliced into pieces
6 ears of corn, husked and cut into thirds
1 Tbsp. of Old Bay Seasoning
About a Gallon of Water
– Bring water to a boil, add potatoes and Old Bay Seasoning and cook for five minutes. Add the sausage and then the corn in the same five minute increments, then finally add the shrimp and let cook for three minutes. Drain and serve.
Pretty simple, right?
Chef Brooke took it to the next level by creating a Lowcountry Boil Slider – all of the components of Lowcountry Boil with added breadcrumbs and egg bound, formed into a patty, seared and served on a slider roll with tangy cocktail sauce. Yum!
Lowcountry Boils are great for backyard cookouts or served as smaller pieces as a shooter or soup for a reception. Whatever way you’re looking to serve it, let B. Gourmet help!
For more information, contact LeighAnn to get your event covered today!
Thank you to the following authors and for further reading on Lowcountry Boil please check out:
P.S. No frogs were injured in the making of these preparations 😉
Director of Catering Sales