Loading ...We’re adding a new dish to our permanent offerings. Even though low country boil is from the Southeast, it makes a lot of sense in San Diego — all the ingredients are local(ish) and it goes great with an IPA.
- Wild Mexican shrimp
- Manila clams from Carlsbad
- house made Andouille sausage
- California corn
- Potatoes from Weiser Farms
- House made corn bread
- House made seasoning (taking the place of Old Bay)
All boiled together and served on a platter. Here’s what it looks like when it’s done:
One nice thing about this dish is we can serve it straight-through, all day when we’re open, even when the kitchen closes between lunch and dinner. So you can hang out all day eating shellfish, if you like.
Your low country boil sounds a lot like a dish from Charleston, SC called Frogmore Stew (which is a great meal). Any common heritage here?
Yep, it’s the same dish. Not being from the low country, I didn’t know it had other names but a quick Googling shows that to be the case.
Here’s a neat blog entry with a recipe that says low country boil is also called Frogmore Stew and Beaufort Stew.
http://cafelynnylu.blogspot.com/2008/06/low-country-boil.html
Jay