Low Country Boil

Low country boil. What is it? Where does it come from? These are great questions. They are also debatable. Some say a low country boil is Cajun or Acadian. Others say it comes from the “low country” of South Carolina or Georgia. Though it is hotly debated on where it originated, no one can dispute that it was influenced by many cultures that were prominent in the South during the early years of The United States. It has Spanish, French, Native American and African roots.

A low country boil is a one-pot meal with potatoes, vegetables, corn, Andouille sausage, seafood and whatever else could be caught. It was often enjoyed at large gatherings or celebrations and was a favorite food of the slaves. Today, it is enjoyed by all. It is a simple, poor man’s food and is meant to be fuss free. Everything is all cooked together in the one, large pot. Nothing else is needed, though it is often served with coleslaw, fried okra and/or corn bread. Shrimp is one of the main ingredients, and shrimp were most often found in the “low country” waters, hence the name, low country boil.

The name, low country boil, is just one of many names that this delicious one-pot meal goes by. It is also known as Beaufort Stew, Beaufort Boil, or Lowcountry Boil, though it is more commonly known as Frogmore Stew.

I made a low country boil last night and served it with fresh corn bread and honey butter on the side, with a glass or two of a cool, crisp Pinot Grigio. My Creole Aunt Gloria would have been so proud of the way it turned out. It was authentically Cajun/Creole/Acadian.

The differences in the three styles, Cajun, Creole and Acadian, are very subtle indeed, with a lot of crossover. The main differences are in the seasonings. For Acadian dishes, herbs and seasonings are used to bring out the full taste of the main ingredients, and not to highlight the tastes or characteristics of the seasonings. “If the flavor of any of the seasonings, herbs or spices stands out, the dish is considered a failure” (p. 8 -Cajun Cuisine, Authentic Cajun Recipes From Louisiana’s Bayou Country).

Low Country Boil

As with any dish that is popular in many regions and areas, there are always many variations. And that’s OK. But you have to have shrimp, Andouille sausage, corn and Cajun or Creole spices. Those are a must. Anything else is just a bonus. I added “the Holy Trinity”, which is green bell pepper, onion and celery, to mine as well as garlic and crab. I used the crab that was already packaged and taken out of the claw. It was much easier to eat, and MUCH cheaper. Because I used the crab that was already cleaned, I added it at the very end of the cooking process, right before serving it. If you want to use the crab legs, add it sooner to let it cook about 5-7 minutes longer.

When cooking authentic Cajun/Creole or Acadian foods, there is never any measuring involved. It all comes from feel and from sight. It comes from the heart, NOT the cookbook or by measurements.

Andouille sausage, sliced at an angle

red potatoes, cleaned and quartered

crab, either crab legs or crab that has already been cleaned from the shell

corn on the cob, cut or broken into large chunks

1 onion, diced

1 green bell pepper, diced

1 TBSP garlic

2 stalks celery, rinsed and sliced

Cajun/Creole seasonings generously to taste

salt to taste

Herbs de Provence, optional

water

oil

Get a very large pot very hot. Add just a little olive oil and saute the potatoes, peppers, onions, celery, garlic, sausage and seasonings for about 2 minutes.

Add 6-8 cups of water and bring to a full, rapid boil. Allow to boil for about 10 minutes. Then add the corn and boil again for an additional 5-7 minutes.

If you are using crab legs, add them at this point, and boil for an additional 5-7 minutes. Add the shrimp, with the shells and boil again for 3-5 minutes.

I used crab that was already taken out of the shell, so I added it right before serving. Serve in a large bowl to make sure you get as much of the flavorful broth as possible.

This dish is delicious, but MESSY. Have an extra bowl for the shells and corn cobs, and make sure to have LOTS of napkins on hand as well. Good eating is an art. Just like mastering any art or skill, it requires lots of practice. 🙂

Have a great and make everyday great. Stay safe, stay well and laissez le bontemps roulez. ‘Til next time.