Lowcountry Boil, Frogmore Stew, Beaufort Boil. This dish goes by many names, but all consists of a stew of fresh shrimp, corn, sausage, potatoes, old bay, and lots of butter. This classic Lowcountry recipe is one that is easy to make and relatively cheap, considering our abundance of good quality shrimp. Native to Beaufort, I felt that I had to make some version of this dish.
I’ve chosen to make a different version of this by adding pasta with a creamy sauce. It’s pretty simple overall, and it adds another delicious dimension to the Lowcountry boil. As a fan of my hometown as well as my love for pasta, this dish was a no-brainer!
If you aren’t lucky enough to live where you can easily get fresh local shrimp, try to opt for a higher quality shrimp from a fish market or the fish section of your grocery store. Using that, as opposed to frozen shrimp, will make the dish taste much fresher.
Once you have all of your ingredients, start prepping them. Start boiling a pot of water (for your shrimp) with a quartered lemon and a bag of crab boil. As this is boiling, start peeling and deveining your shrimp. Use this Shrimp Peeler & Deveiner Device to easily and quickly peel and devein. (It’s only $2!!). When the water is boiling, drop your shrimp in and let them cook until they turn pink. Take them out of the water just slightly before they are done, so that they can finish in the sauce.
For the sausage, I chose a mild pork sausage, but andouille sausage or any other kind will work as well. Slice it into small pieces and sauté the pieces in a bit of olive oil. That’s about it for the sausage.
I boiled the potatoes in the same pot as the shrimp. Cut them into small pieces and boil until they are fork tender. Some of you may be wondering, “How can you put potatoes with pasta?” My answer to you is that this is a southern dish, and southerners don’t really care about having too many starches. Actually, we don’t think it’s possible to have too many starches. If you’re a bit more health conscious, feel free to ditch the potatoes.
For the sauce, I started with 4 table spoons of melted butter. I then added heavy cream in small increments. By the end, I had used almost the entire pint-sized box. I added one clove of minced garlic and let that cook down in the sauce. While continuing to add heavy cream, I added salt, pepper, and however much Old Bay you like. I also added about one ladle worth of salted pasta water (I was boiling the water for my pasta while making the sauce). Once you have the sauce to the flavor and consistency you want, add your sausage, shrimp, potatoes, and about half of the can of corn kernels. Let these heat up in the sauce, and crush the potatoes with your fork so that they can absorb some of the flavors.
When you’re at the point of reheating the items in the sauce is when you should add your pasta and let that cook. When the pasta is done, strain it and add it to the sauce. Add any extra salt, pepper, or Old Bay as needed. Mix it all together, and you’re done!
This Lowcountry Boil Pasta dish is a great way to eat a filling dinner that still very much resembles the classic Lowcountry boil. I can’t wait to remake this when I’m at school and feeling homesick! And, of course, I got the approval from the official taste tester: Bailey.
Overall, this dish is a relatively simple way to have a different take on a classic Lowcountry boil. And it turned out delicious! Just ask Bailey. Please subscribe if you enjoyed this post! Let me know how this turns out for you in the comments.