We're proud to share with you the time-honored recipes for these low-country favorites.
Originally created in Brunswick, Georgia
Enjoyed all over the world.
Makes one (1) gallon. Serve with barbecue or seafood
(boiled or fried shrimp, oysters, crabs) from local waters.
1 3-lb chicken 1 lb. lean pork
1 lb. lean beef 3 medium onions, chopped
Place meat in large, heavy pot. Season with salt, pepper.
Add onions and cover with water. Cook until meat falls from
bones (several hours). Remove from heat and allow to cool.
Tear meat into shreds and return to stock.
4 cans (16 oz.) tomatoes
5 T. Worcestershire sauce
1 ½ bottles (14 oz.) catsup
1 T. Tabasco
2 bay leaves
½ bottle (12 oz.) chili sauce
½ t. dry mustard
½ stick butter
Cook one hour, occasionally
stirring to prevent sticking.
3 T. vinegar
2 cans (16 oz.) small limas or
2 cans (16 oz.) cream-style corn
1 can (15 oz.) small english peas
(3 small diced Irish potatoes and a box of frozen, sliced okra-optional)
Cook slowly until thick.
(Old Frederica Fare)
½ lb. cooked smoked sausage per person (Kielbasa)
½ lb. shrimp per person (in shell)
1 ear corn per person (shucked)
1 box shrimp boil per 2 lbs. shrimp
1 t. vinegar per lb. shrimp
½ t. Tabasco per lb. shrimp
1 t. red pepper per 4 lbs. shrimp
1 t. black pepper per 4 lbs. shrimp
2 onions per person (optional)
3 new potatoes per person (optional)
Fill a large pot about ¾ full of water.
Add potatoes and all spices, bring to a boil and cook 5 minutes.
Add sausage and bring back to boil for 5 minutes.
Add onions and boil 5 minutes.
Add corn and boil for 5 minutes.
Check all ingredients for doneness, especially potatoes.
Add shrimp and boil until shells begin to separate from shrimp.
Turn off heat and let stand for a few minutes.
Drain and serve.
Courtesy of Flo Andersoni
2 28 oz. cans diced tomatoes
1 large onion, sliced & sautéed
1 box Ritz crackers
2 cups mayonnaise
1 cup parmesan cheese, shredded
1 cup cheddar cheese, shredded
1 T. basil, fresh chopped
Sauté the onion until tender.
Blend Ritz Crackers in a food processor to form fine crumbs. Place half the crumbs in the bottom of a greased 9” x 13” baking dish.
Pour one of the cans of diced tomatoes, with the juice, evenly over the crumbs. Spread half of the onion slices over the tomatoes.
Sprinkle half of the remaining crumbs over the tomatoes and top this with the second can of diced tomatoes and juice, and the remaining onions.
In a separate bowl, combine the mayonnaise, both types of cheese and basil, and smooth this mixture over the tomatoes. Sprinkle the remaining crumbs on top and bake at 350 F for 20-30 minutes until hot and browned.