Grab your oyster knife, tie a napkin around your neck and get ready to dig in. The Hilton Head Island Gullah Celebration is about to introduce you to one of my all-time favorite meals.
Lowcountry Boil, aka Beaufort Boil, aka Frogmore Stew, aka Tidewater Boil, is a delicious combination of fresh Lowcountry water shrimp, sweet yellow corn, savory sausage, red potatoes, all seasoned with the essential ingredient…Old Bay. YUM! And, to top it all off, you can gulp down some of the South’s most succulent steamed oysters as the selection pours onto the shuckin’ tables.
Lowcountry Boil is a staple here on Hilton Head Island. My mom makes it regularly for our whole family. It’s not a Boil if there aren’t loads of people around the table enjoying it together. And, we have the Gullah to thank for not only the recipe but for the tradition of enjoying the meal together as a large group.
The origins of the Lowcountry Boil go farther back to the cuisine of the Gullah people of the Sea Islands along the coasts of Georgia and South Carolina. Africans in the slave trade often brought with them not only cooking influences from their homeland, but Spanish and French cooking traditions as well. Meals for large gatherings of people would have to be made as quickly as possible with readily-available foods. The Boil was a quick and easy way to prepare all the foods at once.
The Oyster Roast/Lowcountry Boil serves as the closing ceremony for the month-long Hilton Head Island Gullah Celebration on Saturday, March 2. For four whole hours you will have free reign on all of the Lowcountry Boil and oysters you can get down your gullet.
- When: March 2, 2013, 12pm to 4pm
- Where: waterside Shelter Cove Park
- Tickets: $17 for all you can eat Boil or Oysters OR $25 for all you can eat BOTH
For complete details on this year’s Gullah Celebration, click here or call the Gullah Celebration Hotline (843-255-7304).