Like many great traditions, the origin of the low country boil has a history mixed with local lore and legend.
Born in a South Carolina town that no longer exists, this rib-sticking seafood stew is designed to feed large amounts of people for special gatherings and social occasions. This delicious boil was once called Frogmore Stew.
There were never any frogs involved in the making of this scrumptious boil, but it did have an association with a small town called Frogmore.
One story says that a shrimper in this low- country fishing village threw some potatoes, sausage and corn together in a pot one night because he didn’t have a lot of other choices. He added some shrimp and realized how great the combination was together.
Another version says that a National Guardsman created it when he needed to cook a meal for 100 soldiers and he was from Frogmore, SC.
When the postal service eliminated the name Frogmore, this popular dish began to be called a Low Country boil.
But no matter what you call it, the stew is a crowd pleaser. Because, it only requires one pot to prepare, it’s a perfect recipe for large gatherings with family and friends.
The popularity of this dish spread across the south and versions of the stew popped up along the Gulf shores and into Louisiana where crawfish and crab were added to the mix.
At Seaview Crab Company, we have all the seafood and seasoning ingredients for a stew to your liking. Some like it spicier with Cajun seasonings, while others prefer a milder version. We even have a pork and gator sausage combination that adds an exotic and delectable twist to the stew.
Come in, stock up on crabs, crawfish, shrimp and gator sausage to make this memorable low-country boil.
Low country Boil Recipe:
4 pounds small red potatoes
5 quarts’ water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds link sausage, cut into 11⁄2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.