Archives for Low Country category

2 dozen oysters 3 eggs 4 ounces beer 3 tablespoons Creole Mustard 10 ounces Fish Fry mix 1 cup corn meal 3 tablespoons Crab Boil seasoning Oil for fryer Set deep fryer to 350¡. Mix eggs, beer and Creole Mustard. Add oysters and set aside in the refrigerator for 1 hour. Blend Fish Fry, corn […]

Crab Stuffed Shrimp

2 shallots, chopped 1/4 cup white wine 2 lemons, squeezed 1/2 cup heavy cream 1/2 tsp. Minced Garlic 1/8 tsp. Paprika 1/4 tsp. Cajun Seasoning 1 teaspoon Lemon Pepper 1 teaspoon Parsley Flakes 1/4 teaspoon Cayenne Pepper 1/2 cup parmesan cheese 1 pound lump crab meat 1 lpound large shrimp, cleaned and deveined In a […]

3 pounds cooked fresh seafood (shrimp, scallops, oysters, clams) 1 cup cooked rice Saute in butter: 1/2 cup chopped red pepper 1 cup sliced mushrooms 1 cup chopped celery 1/2 cup chopped Vidalia onion 3/4 cup cream 1 can Cream of mushroom soup 1 cup mayonnaise 1 Tablespoon Worcestershire sauce White pepper (to taste) Cook […]

Lobster Savannah

This dish is a wonderful way to sample the “High-End” of Low Country cuisine. 1/2 pound butter 1 bell pepper 1 small white onion 1 cup mushrooms, sliced 1/4 cup flour 2 cups half-and-half 2 tablespoons pimiento dash of salt and white pepper 1/2 cup sherry 4 lobsters, boiled 1 cup cheddar cheese, grated Remove […]


Perloo (pronounced PUR-low) is a Low Country dish thought to have come to the South by way of African slaves, who were introduced to the dish in Africa by Arab traders.  3 slices bacon, chopped 1 medium onion, chopped 1 medium-size green pepper, chopped 1 cup thinly sliced okra 1 clove garlic, minced 1 cup […]

A favorite from the Georgia side of the Low Country. 1/2 pound slice bacon, finely diced 2 medium-sized onions, finely chopped 1 1/2 cups uncooked long-grain rice 3 1/4 cups defatted chicken broth 1 1/2 cups peeled & chopped tomatoes, with juice 2 teaspoons fresh lemon juice 1 1/2 teaspoons Worcestershire sauce 1 teaspoon salt […]

Calabash is a small fishing vilage on the coast of North Carolina famous for their fried seafood. 2 eggs 1 cup while milk 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 to 2 lbs. small shrimp, shelled Beat together eggs and milk. Add flour, salt and pepper; stir until smooth. […]

Red Rice

Red rice is served all along the South Carolina and Georgia coast as an accompaniment to meat, game andseafood. 5 slices bacon or side meat 2 cups cooked rice 3/4 cup chopped onion 2 cups canned tomatoes 1/2 teaspon salt 1/2 teaspoon pepper 1/2 teaspoon hot sauce n a 10-inch cast iron skillet, cook bacon […]

This is a recipe from the Gullah, who inhabit the islands in the South Carolina Low Country. 2 large sweet potatoes 2 eggs, beaten 1⁄2 cup sugar 1 teaspoon nutmeg 2 tablespoons margarine, melted 1⁄2 teaspoon salt 1 cup dark cane sugar Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into […]

Seafood Muddle

This dish is eaten from Virginia to the Low Country of South Carolina. “Muddle” comes from early English settlers and means “a mess of fish.”