Travelers to the Southern portions of the United States will undoubtedly come across Low Country Boil (also known as frogmore or Beaufort stew) on restaurant menus and find themselves wondering what it is. This dish is simply kielbasa sausage, corn and new potatoes that have been combined a large pot and sprinkled with Old Bay seasoning. These ingredients are broiled together until they become tender. Sometimes onions, crayfish, lemon juice, butter, and/or crabs also make their way into the pot. The obligatory shrimp are then added five minutes or so before everything else finishes cooking to keep them from getting tough. In any case, it’s easy to adapt this recipe to use what happens to be on hand at the time.
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This type of seafood broil originated in the Georgia and South Carolina low country, leading to one of its common names. A version of the dish was made popular in the 1960s by the Gay Fish Company. The business was located in the town Frogmore on Saint Helena’s Island. The spot happens to be near Beaufort, South Carolina. Hence the logical reason for the dish’s other popular appealations.
A member of the Gay family even prepared the recipe as part of a banquet that was given for his fellow National Guardsmen. Due to the number of people who were interested in being able to make it for themselves, he soon found himself passing out instructions. The Gay family recipe was eventually featured in Gourmet magazine during the 1980s and it was seen again on the Travel Channel in 2005. It has been popular ever since.
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Call it whatever you like, Low Country Boil comes together quickly and can feed large groups of people. These facts cause it to be a popular recipe for family get-togethers, church suppers, and other events. The seafood mixture is usually served on paper plates atop old newspapers or large sheets of butcher paper for easy clean up. Some folks even serve it directly on the table!
Image Source: Chuck Grimmett via Flickr and CC 2.0
This entree is usually accompanied by freshly baked hush puppies and cold beer as part of a well-rounded meal. Condiments that travelers may find on the table as well include ketchup, butter, tartar sauce, and shrimp sauce.
Since Low Country Boil is typically eaten with one’s hands rather than silverware, it can get very messy. Keep the napkins, paper-towels, and/or baby wipes handy so that you aren’t left with sticky fingers. As always, bon appétit and happy travels!
Sources: Wikipedia; Coastal Living; What’s Cooking America; Garden & Gun
