Beyond the Boil: More Low Country Cuisine
The Chicken Bog was delicious and easy to make in a DO at camp. I'm working on trying then posting low country recipes that go beyond the usual low country boil. Here's the next one we liked. Ol...
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More campfire DO & Iron Skillet friendly recipes from the Low Country. Made these for lunch. Not even a crumb was left and one grandchild was caught licking his plate.:B
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GULLAH RED RICE
Serves 4-8 depending on portion size.
1 cup celery, chopped
¼ cup bell pepper, chopped
1 medium onion, chopped
½ tsp salt
1 lb smoked sausage, chopped
2 cups rice, uncooked
2 cups tomato sauce
1 cup tomato paste
1 Tbsp real butter
Melt butter in skillet and sauté celery, bell pepper and onions. Stir in smoked sausage. Simmer until sausage is cooked. Add salt and rice. Stir in tomato sauce and tomato past.
Cook on low until desired doneness, about 30-40 minutes.
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GULLAH SEASONING
Yields: 1 cup
This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin. Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.
Ingredients
1/4 c. ground celery seed
1/4 c. paprika
1/4 c. granulated garlic or garlic powder
1/4 c. granulated onion or onion powder
1/4 c. ground black pepper
2 tsp. ground bay leaf
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. mace or allspice
1 tsp. dry mustard powder
1 tsp. salt
Directions
Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place or in the freezer for up to a year.
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LOW COUNTRY SHRIMP BURGER
(makes 4)
The cornbread bread crumbs instead of the regular bread or panko make this delicious.
INGREDIENTS
• 1 lb fresh shrimp (best if caught that day off the coast of South Carolina)
• 2 Tbsp fresh chives, chopped
• 3 Tbsp celery, finely chopped
• 2 Tbsp Italian parsley, chopped
• 1 1?2 tsp lemon zest
• 3 Tbsp mayonnaise (In South Carolina we like Duke's or Hellman's)
• 1 egg, beaten
• 3 dashes Tabasco sauce
• salt
• pepper
• 1 cup cornbread breadcrumbs
• 3 Tbsp oil
DIRECTIONS
Boil, peel and then chop the shrimp.
In large bowl mix shrimp with chives, celery, parsley and lemon zest.
In smaller bowl mix mayonnaise with egg, salt and pepper to taste and tabasco sauce.
Blend well and then add cornbread crumbs.
Pour mayonnaise mixture into chopped shrimp and mix well.
Shape into burger size patties and saute in oil until browned on both sides.
Place on paper towels to drain.
Serve on hamburger buns with tartar sauce. Or with lettuce, tomato and tartar sauce. Or with cole slaw.
========================
GULLAH RED RICE
Serves 4-8 depending on portion size.
1 cup celery, chopped
¼ cup bell pepper, chopped
1 medium onion, chopped
½ tsp salt
1 lb smoked sausage, chopped
2 cups rice, uncooked
2 cups tomato sauce
1 cup tomato paste
1 Tbsp real butter
Melt butter in skillet and sauté celery, bell pepper and onions. Stir in smoked sausage. Simmer until sausage is cooked. Add salt and rice. Stir in tomato sauce and tomato past.
Cook on low until desired doneness, about 30-40 minutes.
========================
GULLAH SEASONING
Yields: 1 cup
This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin. Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.
Ingredients
1/4 c. ground celery seed
1/4 c. paprika
1/4 c. granulated garlic or garlic powder
1/4 c. granulated onion or onion powder
1/4 c. ground black pepper
2 tsp. ground bay leaf
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. mace or allspice
1 tsp. dry mustard powder
1 tsp. salt
Directions
Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place or in the freezer for up to a year.
=====================
LOW COUNTRY SHRIMP BURGER
(makes 4)
The cornbread bread crumbs instead of the regular bread or panko make this delicious.
INGREDIENTS
• 1 lb fresh shrimp (best if caught that day off the coast of South Carolina)
• 2 Tbsp fresh chives, chopped
• 3 Tbsp celery, finely chopped
• 2 Tbsp Italian parsley, chopped
• 1 1?2 tsp lemon zest
• 3 Tbsp mayonnaise (In South Carolina we like Duke's or Hellman's)
• 1 egg, beaten
• 3 dashes Tabasco sauce
• salt
• pepper
• 1 cup cornbread breadcrumbs
• 3 Tbsp oil
DIRECTIONS
Boil, peel and then chop the shrimp.
In large bowl mix shrimp with chives, celery, parsley and lemon zest.
In smaller bowl mix mayonnaise with egg, salt and pepper to taste and tabasco sauce.
Blend well and then add cornbread crumbs.
Pour mayonnaise mixture into chopped shrimp and mix well.
Shape into burger size patties and saute in oil until browned on both sides.
Place on paper towels to drain.
Serve on hamburger buns with tartar sauce. Or with lettuce, tomato and tartar sauce. Or with cole slaw.
