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Lowcountry Boil hero image coming soon
1970-1989 - Southern coastal communities and tailgate hosts in South Carolina
Lowcountry boil is a South Carolina coastal communal seafood dish featuring boiled shrimp, smoked sausage, corn on the cob, and red potatoes. Typically prepared outdoors in large pots, it became a popular regional and tailgate favorite in the 1970s and 1980s.
Difficulty
Medium
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Servings
6-8 servings
Region
South
Era introduced
1970-1989
Introduced by
Southern coastal communities and tailgate hosts in South Carolina
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The Lowcountry boil is a festive seafood tradition from South Carolina's coastal region, designed for large gatherings and outdoor cooking. Combining fresh shrimp, smoked sausage, corn, and potatoes seasoned with Old Bay or similar spices, it celebrates communal dining and Southern hospitality. Its popularity grew in the late 20th century as a favored tailgate and party dish within and beyond the South.
Lowcountry boil is a recognized Southern seafood communal dish popularized in southern tailgate and party culture of 1970s-1980s.
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