{"id":213312,"date":"2025-05-28T09:35:58","date_gmt":"2025-05-28T13:35:58","guid":{"rendered":"https:\/\/gardenandgun.com\/?p=213312"},"modified":"2025-05-29T09:36:05","modified_gmt":"2025-05-29T13:36:05","slug":"the-ultimate-guide-to-an-unforgettable-lowcountry-boil","status":"publish","type":"post","link":"https:\/\/gardenandgun.com\/articles\/the-ultimate-guide-to-an-unforgettable-lowcountry-boil","title":{"rendered":"The Ultimate Guide to an Unforgettable Lowcountry Boil"},"content":{"rendered":"\n

Whether you call it Frogmore stew, a Lowcountry boil, or just a plain old seafood feast, cracking into a dish of simmered shrimp or crab, corn, and potatoes is a hot-weather ritual throughout much of the coastal South. \u201cEvery summer my family from New Orleans, Birmingham, Chicago, and Savannah would all get a house together at Orange Beach on the Alabama coast and make this meal together,\u201d says Chris Stewart, executive chef of the Glass Onion<\/a> in Charleston, South Carolina. \u201cWe always competed to see who could make the largest pile of empty shrimp shells when all was said and done.\u201d<\/p>\n\n\n\n

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Chris Stewart.<\/figcaption>
photo: courtesy of the glass onion<\/figcaption>
Chris Stewart.<\/div><\/figure>\n\n\n\n

By their flexible nature, seafood boils are forgiving dishes\u2014dump all the ingredients in a pot of boiling seasoned water, and then strain and dump the whole tasty mess out on a big table. Friends and family eat with their hands, dragging shrimp through butter or hot sauce and clinking cold bottles of beer. It\u2019s messy and casual and fun. But to really achieve the carefree vibe, it helps to employ a few tips, tricks, and pointers from the pros. (And fair warning: Some strong\u2014and surprising\u2014opinions follow!<\/p>\n\n\n

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