A Classic Fall Dish: Lowcountry Boil | South Carolina Aquarium

A Classic Fall Dish: Lowcountry Boil

Oct 09

A Classic Fall Dish: Lowcountry Boil

One of the many reasons Charleston is such a beloved city and continues to win praise year after year is its rich culinary history. Food and cooking are deeply engrained in Charleston’s culture and there are a few local delicacies that you just can’t get anywhere else, including the famous and aptly-named “Lowcountry Boil.”

Lowcountry Boil has been at the heart of many Charleston family and social gatherings for many years, and has a way of bringing people together. The big one-pot meal was allegedly invented by Richard Gay, owner of a seafood company from a small town called Frogmore, who needed to make dinner for 100 of his fellow National Guard soldiers.

He originally called it “Frogmore Stew” as homage to his hometown. Over the years the dish became more popularly known as “Lowcountry Boil” because of the key ingredient, shrimp, which is a principal product of the Lowcountry. Many recipes differ, but the staple ingredients of shrimp, sausage, corn and potatoes remain the same.

Because this dish is so easy to make for a big group it’s a party favorite. This fall, celebrate National Seafood Month and try your hand at the Lowcountry Boil! Here is a classic Lowcountry Boil recipe found in Coastal Living:


4 pounds small red potatoes

5 quarts water

1 (3-ounce) bag of crab boil seasoning

4 tablespoons Old Bay seasoning

2 pounds kielbasa or hot smoked link sausage, cut into 1?-inch pieces

6 ears of corn, halved

4 pounds large fresh shrimp, peeled and deveined optional

Cocktail sauce


Add potatoes to large pot, and then add 5 quarts water and seasoning. 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 well and dump pot onto a newspaper covered picnic table. This recipe can easily be adjusted to serve as many people as needed. Serves 12.

And of course remember to make sure that all the shrimp you use is sustainably-caught. Shrimp is essential to Charleston’s ecosystem and economy so it is very important that it is protected. Tarvin Seafood is one local company and Good Catch Partner who goes above and beyond to harvest shrimp sustainably and deliver an amazing product. Share your sustainable recipe on social media and tag #GoodCatch!

Interested in learning more about sustainable seafood? Check out Good Catch for tips on how to find the best local (and tasty) options!


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