Re: Taters boiled with shrimp make the shrimp slippery

A1ASauce® · 2025-06-13T14:17:22.280Z

We go with the Zartarain's boil bag and a bottle of their boil stock. 4 clusters of big crab legs 2 pounds of deveined/headless skrimps 4 or 5 links of hot andouille Pound of those little red taters Pound of fresh corn A couple of yeller onions sliced in half Several lemons This'll feed six adults and a couple of young uns. Looking for ways to improve on this formula when we break out the big pot and burner again July 4 at the lake. Your suggestions are appreciated thank you.

Not if you put little red taters in with skins on.

I like my shrimp with heads-on, more shrimp flavor but definitely with peel so they dont get washed out.

Also whole mushrooms are great, they soak up the boil seasoning. Another trick is to get couple cans of french green been, punch holes in cans to drain but dont open, sink the drained cans in the boil then when done just pull out and open cans, can dump all green beans in one spot, they are great.

I like using a couple yellow onions for flavor but also throw in a bag of baby whites to eat. I also add jalapeños to mine. A lot of times I will add couple pounds of crawdads too.

I got a lot of practice in this. I use the liquid Zatarans but I like the Louisiana Crab Boil seasoning better than Zats, it has little more flavor and kick.

Give them a try!

jstone D329

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Re: Low Country boll

Jun 13, 2025, 11:45 AM [ in reply to Re: Low Country boll ]

ecsguru® said:

jstone D329 said:

Sorry but this is not low country boil. Low country boil does not have crab legs and always uses Old Bay as the seasoning. You can make it this way but is no longer low country

And where is this law written down?

The oldest known recipe for Low Country Boil, also known as Frogmore Stew or Beaufort Stew, doesn't have a single definitive origin, but its roots trace back to the Gullah-Geechee communities of the South Carolina and Georgia Sea Islands. These communities, descended from West African enslaved people, developed the dish as a practical and flavorful way to feed large groups using local seafood and produce.

Historical Highlights:
Frogmore, a small community on St. Helena Island, South Carolina, is credited with the name. The dish was popularized in the 1960s by Richard Gay, co-owner of the Gay Fish Company.
The name “Frogmore Stew” gained national attention after being featured in Gourmet Magazine in the 1980s and later on the Travel Channel in 2005.
The dish likely evolved from West African and Caribbean one-pot meals, adapted to local ingredients like shrimp, corn, sausage, and potatoes.
Traditional Ingredients (as early versions describe):
Whole shrimp (shell-on)
Corn on the cob (halved)
Red potatoes
Smoked sausage (like kielbasa or andouille)
Old Bay seasoning or similar spice blends
Beer and/or water as the boiling liquid
Optional: onions, lemons, garlic

Adapted from local ingredients so I dont believe crab legs are local to the SC low country.

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Low Country boll

Taters boiled with shrimp make the shrimp slippery

Noted! Thank you.