In the coastal communities of the Carolinas, Low Country Boil became a popular way to cook seafood for a crowd.
Low Country Boil is a classic southern dish, originally known as Frogmore Stew or Beaufort Stew. These two names come from a little town called Frogmore and the county of Beaufort in South Carolina.
This one-pot meal is featured every July at the 10-day Beaufort Water Festival, an event that feeds 2,400 people. The recipe that day includes 2,400 ears of corn, 1,200 lbs of shrimp, 600 lbs of sausage, and 72 oz. of seasoning and is served with 2,400 rolls, 350 lbs of coleslaw, 250 gallons of iced tea, and 90 watermelons.
This is a wonderful recipe that staggers the cook times of the components so that everything is cooked to perfection and delicious. You can vary the quantities of the ingredients to suit the taste of the crowd you are cooking for.
If you prefer to make this with live blue crabs instead of crab legs, allow a few extra minutes for cooking the crab before adding the shrimp. Serve with melted butter and cocktail sauce.