Your guide to Lowcountry Boil

Learn the history, where to get it, and how to make it.

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Add crawfish to the pot for more seafood goodness.

Photo by @bnreitz and @your.attention.please

Table of Contents

Shrimp, sausage, corn, and potatoesyou know where we’re going with this. Two words: Lowcountry boil. Grab the Old Bay, because today we’re digging into this local staple.

Keep reading to learn about the history of this beloved dish, where to get it around town, and how to make it at home. 🦐

Hungry for history

Seafood boils in the Lowcountry can be traced back to Gullah-Geechee culture, where food was often cooked as one-pot meals with seafood + vegetables.

The modern version of the dish is said to have been created in the 1960s in the Frogmore community on St. Helena Island by Richard Gay, who named the dish “Frogmore Stew.”

Later, the dish became more commonly known as “Beaufort Stew or “Lowcountry Boil.”

Just eat it

  • Bowens Island: Order the Frogmore Stew from this restaurant near Folly Beach + enjoy sunset views over the water.
  • Salty Dog on Seabrook: Jakes Lowcountry Boil features peel-and-eat East Coast shrimp and Old Bay butter.
  • Charleston Crab House: Feast on the Lowcountry Shrimp Boil on Shem Creek, James Island, and Market Street.

Make it at home

There are many ways to make amazing Lowcountry boil, and this is just one of them. Gather the ingredients in this recipe by Discover South Carolina. We recommend buying shrimp locally — try Southern Shrimp.

  1. Mix beer + water in a large pot.
  2. Add seasoning. (Pro tip: Don’t be shy with the Old Bay.)
  3. Bring to a boil + add potatoes. Cook for 15 minutes.
  4. Add corn and sausage. Cook for five minutes.
  5. Add shrimp and cook until they are pink.
  6. Drain + serve with lemon slices and cocktail sauce.

Now, dig in. Skip the utensils.

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