Low Country Seafood Boil
Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Lowcountry boil.
This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Crab, Lobster tail, and onion are frequent additions to the pot..
Our Seafood boil is loaded with jumbo shrimp, clams, sweet corn, red potatoes, onions, and andouille sausage, cooked in some rockin' spices. Many add-ons are available at an additional charge. See List Below
All Add On's Sold at Market Price
Mussels, King Crabs, Lobster Tails, Crawfish
$24.00 per person 10 person min.
$100.00 Chef Fee.
What we do: Set up, cook, and Clean up
What you do: Relax, Eat, and Relax some more!
Whats Included: Tables for Food, Table Cloths, Paper Plates,
Paper Towels, Wet Wipes, Butter, Cocktail Sauce, and Group Picture
The Nor'easter Seafood Boil
No chef fee if combining seafood boil with