Local Recipes

Along the Georgia coast, we're as proud of our delicious local cuisine as we are of our beautiful beaches and stunning sunsets. With recipes that have been passed down from generation to generation, these are just a few of our Southern staple meals that you're sure to find on the menu throughout many Golden Isles restaurants. Enjoy the flavors of the Georgia coast at home with these easy-to-prepare recipes. We're proud to share the time-honored recipes for these low-country favorites.

Brunswick Stew

Originally created right here in Brunswick and enjoyed all over the world. (Did you know you can see the first Brunswick Stew pot on display at our I-95 Welcome Center?) Brunswick Stew is a savory and hearty stew that especially sticks to your bones during the cooler winter months. A delicious tomato base is complemented by a mixture of vegetables, meat, and spices. This recipe is easily customizable to suit your palate and preferences. 

Double the recipe and freeze your leftovers to enjoy at a later time or share extras with a friend in need of a home-cooked meal! Cornbread is an excellent accompaniment to a big bowl of Brunswick Stew.

Makes one 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.

Add:
   4 cans (16 oz.) diced 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.

Add:
   3 T. vinegar
   2 cans (16 oz.) small lima or butter beans (frozen limas or butter beans work, too)
   2 cans (16 oz.) cream-style corn (frozen corn works, too)
   1 can (15 oz.) small english peas (frozen peas work, too)
  Optional: 3 small potatoes, peeled and diced, and a box of frozen, sliced okra

Cook slowly until thick. Enjoy with saltines, oyster crackers, or homemade cornbread!

 

Low Country Boil

It's true that no Southern gathering of family and friends is complete without a Low Country Boil! Whether it's the holidays, a birthday party, a tailgate before a big game, or simply an excuse to be together with those you love most, Low Country Boil is a tried-and-true crowd pleaser. In a traditional Low Country Boil, you'll find a mixture of corn on the cob, sausages, shrimp, onions, and potatoes.

For the ultimate experience, clear off a clean table surface and cover with newspaper or a disposable waterproof tablecloth. Once the Low Country Boil is ready and has been drained, simply scatter contents down the center of the table. Prepare separate condiment bowls with cocktail sauce, melted butter, and hot sauce, just to name a few. And when you're finished, gather up the newspapers or tablecloth and discard corn cobs and shrimp shells. 

Recipe courtesy of Frederica Fare cookbook.

½ lb. cooked smoked Kielbasa sausage per person (cut into 3-4 inch pieces)
½ lb. shrimp per person (in shell)
1 ear corn per person (shucked and cut in halves or thirds)
2 onions per person 
3 new potatoes per person 
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


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.


4th of May Tomato Pie

If you've been visiting St. Simons Island for years, you'll likely remember the iconic 4th of May restaurant, which sat at the entrance to the famous St. Simons Island Pier Village. Owned by three close friends with the same birthday (you guessed it... May 4th), the 4th of May was a favorite among locals and visitors for its true comfort food menu filled with classics like meatloaf, chicken and dumplings, and of course, tomato pie. Although the 4th of May closed several years ago, its legacy lives on through the recipes lovingly passed down from its owners. You can find the 4th of May Cookbook at local bookshops.

Recipe courtesy of Flo Anderson
Serves 8

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 in a skillet over medium heat until tender, about five minutes. 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.