Low Country Boil

Low Country Boil

Low Country Boil

If you have ever been to the coastal region of Georgia or South Carolina known as Low Country you have probably tried ‘Frogmore Stew.’  The ingredients vary but often include shrimp, smoked sausage, corn, red potatoes and crab legs. I first tasted a ‘Low Country Boil’ (aka Frogmore Stew) in a small town named Fair Play in South Carolina.  A successful high school football coach built the T60 Grille on the shores of Lake Hartwell.  The T60 Grill so named due its buoy number on the lake was accessible by land or water.  The Coach created a special seasoning blend of twenty quality ingredients and all flavors associated with the ‘Low Country.’   The restaurant soon became known as Coach’s and his Low Country Boil brought people from all over this coastal region to the shores of Lake Hartwell.

Coach’s seasoning can be purchased at www.clcbrands.com.  Unfortunately, Coach’s restaurant on the shores of Lake Hartwell is now closed.

The Low Country Boil has become a family favorite for all summer celebrations or when you just want a taste of the low country.  The only change I have made to the Boil is make sure we have a loaf of french bread on the table to soak up the broth. My oldest granddaughter now a resident of Florida compares all crab and shrimp dishes to my mine asking “Will it taste like Nana’s?”   It will if you follow the directions below.


  • 6oz of Coach’s seasoning to six quarts of water
  • 2 small red potatoes per person
  • 2 lbs. of smoked sausage cut into 2 in. pieces
  • 4 ears of corn broke in two
  • 2 lbs. of shrimp unpeeled(deveined though)
  • 4 lbs. of crab legs
  • 4 oz of butter
  • half of a lemon

Directions: Fill a large pot with enough water to cover all of the ingredients.  Add the seasoning and bring to a boil.  Add the butter and squeeze the lemon into the water and throw in the lemon.  When the water boils add the potatoes and cook till just short of tender about 15 minutes.  Add the corn and sausage and boil another 8 minutes.  Add the crab legs and boil about five minutes.  Add the crab legs and boil until the shrimp turn pink.  Drain keeping just enough of the broth to dip your bread into.  If you want to eat the Boil just as you would in the South;  line your table with a layer of newspapers and cover it with brown craft paper, have plenty of paper towels to wipe your fingers and a bowl for the shells.  Serves six.




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