07/29/2025
Low country Culture • Food Feature by Rose Shewey
“Lowcountry boil is a culinary tradition I like to show off to trans-Atlantic friends and family that visit us in North Carolina. It’s American food culture few people abroad know exists — and it’s a showstopper. The moment you spread out a stockpot full of seafood, sausages and corn on the dinner table, conversations halt, anticipation rises, and strangers become instant friends digging into this delicious feast.
Surprisingly, though, Lowcountry boil doesn’t go back as far in history as I had expected. In the 1960s, a young chap named Richard Gay joined the South Carolina National Guard, where he cooked for his mates at the Beaufort Armory during weekend drills. On one such occasion, he gathered up chow hall leftovers, threw them in a large pot together with fresh shrimp he had sourced from his father’s seafood company, and began cooking. Once finished, he spread out the meal across the tables of the banquet hall — and the legendary low country boil was born.”
Read more and see full recipe in your July magazine or on our website.