High: 87 F Low: 67 F
Chance of Rain: 10% Humidity: 81%
Fresh local seafood is always on the minds of southerners! It's summertime and how else to enjoy friends, family and food than with the South Carolina favorite "Lowcountry Boil" (aka: Frogmore or Beaufort stew).
This easy recipe is easy and can include fresh local corn, potatoes and shrimp. Who couldn't resist!
Serves: 8
Cook Time: 15 minutes
Ingredients:
1 pound smoked sausage links, sliced
10 frozen small corn cobs
10 small red potatoes
|
1 (3 ounce) package dry crab boil
1 1/2 pounds unpeeled, large fresh
shrimp
salt to taste
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Directions:
| 1. | Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat. |
| 2. | Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot. |
History of Lowcountry Boil
We have the Gullah/Geechee communities off the sea islands of South Carolina and Georgia to that for this mouth watering meal. They would prepare their homeland cultural meals and add Spanish and French cooking influences as well. Lowcountry Boil was a convenient meal for large gatherings (same as it is used for today).
Since we mentioned the Beaufort Water Festival on yesterday's port this tidbit of information seems to match that theme.
The 10 day Beaufort Water Festival held in July is one of the largest volunteered base events and host large crowds. Previous Water Festivals are known for feeding at least 2,400 attendees, the recipe includes 1,200 lbs of shrimp, 2,400 ears of corn, 600 lbs of sausage, 72 oz of seafood seasoning and is served with 350 lbs of coleslaw, 250 gal of iced tea, 2,400 rolls and 90 watermelons.
Try this lowcountry favorite at one of your summer get-togethers and give us your feedback! If you have a scrumptious twist to this recipe share.
Nichole
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