Low Country Boil
A classic Southern dish featuring shrimp, sausage, corn, and potatoes boiled in a flavorful broth.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Low Country Boil, also known as Frogmore Stew or Beaufort Boil, emerged in the Gullah Geechee communities of the South Carolina Lowcountry in the 20th century. Its invention is often attributed to National Guardsman Richard Gay, who, in the 1960s, needed to feed a large group quickly and economically. The dish reflects the resourcefulness and communal spirit of the region, blending readily available seafood and spices.
Low Country Boil is more than just a meal; it's a social event. It embodies the spirit of Southern hospitality and communal gathering. The preparation and consumption of the boil are often a shared experience, bringing people together for celebrations, family reunions, and casual get-togethers.
Communal Gathering
Traditionally, Low Country Boil is cooked in a large pot and dumped onto a table covered with newspaper. Guests gather around, eating with their hands and sharing stories and laughter. This informal setting fosters a sense of community and shared experience.
Celebrations and Festivities
Low Country Boil is a popular dish for celebrations such as birthdays, graduations, and holidays like the Fourth of July. Its ease of preparation for large groups makes it an ideal choice for festive occasions.
Gullah Geechee Heritage
The dish is deeply rooted in the Gullah Geechee culture, a unique African American culture that developed along the coastal regions of the Carolinas, Georgia, and Florida. The Low Country Boil reflects the culinary traditions and resourcefulness of this community.
Low Country Boil is a symphony of savory, spicy, and slightly sweet flavors. The dish balances the richness of sausage and shrimp with the sweetness of corn and the earthiness of potatoes, all infused with a generous blend of Old Bay seasoning and other spices.
The predominant flavor profile comes from Old Bay seasoning, which provides a blend of celery salt, paprika, and various other spices, imparting a distinct savory and slightly spicy taste. The sausage (often kielbasa or andouille) adds a smoky, meaty depth, while the shrimp offers a sweet and briny counterpoint. Corn on the cob provides a sweet and juicy element, and the potatoes absorb the flavorful broth, becoming tender and savory. Additional ingredients like onions and garlic contribute aromatic complexity.
Timing is Key
Add the ingredients in the right order to ensure they cook evenly. Potatoes should go in first, followed by sausage, then corn, and finally shrimp. Overcooked shrimp are rubbery, so add them last and cook them just until pink and opaque.
Use Quality Ingredients
Choose high-quality sausage and fresh, local shrimp if possible. The quality of the ingredients will significantly impact the flavor of the final dish.
Don't Skimp on Seasoning
Use a generous amount of Old Bay seasoning or your favorite seafood seasoning blend. The broth should be well-seasoned to infuse the ingredients with flavor.
The Broth Matters
While water is the base, consider adding beer, chicken broth, or seafood stock to enhance the flavor of the broth. A bay leaf or two can also add depth.
Explore additional Seafood Boil dishes and restaurants
Explore Seafood BoilDiscover top dining spots and culinary experiences in Savannah.
Explore SavannahLearn more about the food culture, restaurant scene, and culinary heritage of United States.
Explore United States