RECIPES
Welcome to Savory Lowcountry Recipes! Sharing deliciousness is at the core of what we do! This page is dedicated to our favorite dishes that we enjoy at home as well as share at Savory Events. Browse for yourself and check back frequently as we update with more!
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andoville sausage
corn on the cob
medium red potatoes
shrimp and snow crab legs
sweet onions
savory lowcountry boil
Start by filling a large stock pot with water. Add potatoes first because they will take the longest to cook. After they are halfway tender, I add the corn, onions, sausage. About 5 mins later, add the seafood. You can use a cheesecloth with the seasoning tied or you can just add all the seasonings to the pot, as much or as little as you prefer. Drain the pot, dump everything on brown paper for all to share. Add more seasoning over all the food. Originally this dish was called Frogmore stew, the recipe was originated in a fishing community called Frogmore on St Helena Island, Beaufort, SC. ENJOY!
LOWCOUNTRY BOIL
JAMBALAYA
6 02 andouille sausage, 1 lb shrimp, 1 lb chix tenderlion
1/2 red onion chopped, 1 cup of sliced okra
1 green bell pepper or 1 cubanelle pepper chopped
two cans 16 oz cubed fire roasted tomatoes
2 tbsp tomato paste, 3 cups water, 2 chix boullion
4 garlic cloves minced
11/2 cups uncooked rice
1 tsp savory lowcountry boil, 2 tbsp savory spicy cajun
Start by slicing your chicken and sausage into bite size pieces. Add oil to a large pot and saute the sausage and chicken until slightly brown, take out of pot and put to the side. Add a bit more oil and add all the veggies and cook until translucent. Add the garlic and stir for 1 min. Add all other ingredients, except for shrimp, and let simmer for 45 min. Stir in peeled shrimp gently and attach the lid. Cook for 3-4 minutes. You can garnish with parsley or green onion. ENJOY!
CHICKEN SAUSAGE & PEPPERS
1 package favorite chicken sausage
tri-colored bell peppers
1 medium vadalia onion
1 pt favorite mushrooms, I generally use crimini
favorite olive oil
savory lowcountry, spicy italian--or if you don't like spicy, use our italian blend
Add 2 tablespoons of olive oil in your favorite medium sauté pan with medium /high heat. Add your sliced sausage and brown on both sided for a couple minutes. Place the sausage to the side. Add a bit more olive oil and sauté your peppers, onions and mushrooms until desired tenderness, this is when I sprinkle the Spicy Italian blend, as much or as little as you want. Put the sausage back in the pan and garnish with fresh basil. To add more moisture, make sure you drizzle olive oil on individual servings. You can eat plain, over rice or pasta. ENJOY!!
SUSHI GRADE TUNA POKE
sushi grade tuna
thinly sliced cucumber
julienne carrots and radishes
fresh sprouts and spring salad mix
1 c cooked rice
sauce is 1/4 cup tamari, Trice vinegar, 2 dashes fish sauce, 1/2 t brown sugar,
1/2 t sesame oil
savory asian blend
Start with your sauce, blend all ingredients and mix well. Take your sushi grade tuna (or salmon) and cut into small cubes. Marinate the fish with the sauce mixture. Assemble the salad as it appears in the photo. Add the fish back into the bowl you are serving. Dust the top lightly with more Asian blend and top with toasted sesame seeds. Siracha mayo would also be good drizzled on top. ENJOY!!
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SHRIMP CAULIFLOWER MASH
1 lb peeled, cleaned, deveined shrimp
1 head of cauliflower
1 stick butter
4 oz's Havarti cheese
oat milk/whole milk/almond milk added to desired creaminess
2 tbsp. Savory Spicy Cajun
1 tbsp. Savory Lowcountry Boil fresh herbs to garnish (or not)
Start by cutting up chunks of cauliflower and steam until tender. Add 4 oz's shredded Havarti cheese and 1 tbsp of butter to food processor, add the tender cauliflower to the food processer with a small amount of pepper. Blend until smooth and add oat milk for extra creaminess. Add 4 tbsp of butter to a pan and sauté your shrimp, add the Savory spices and do not overcook. It should only take about 2 minutes per side on a hot skillet (you can test one for doneness) . Place your cauliflower mix to a plate, spoon over the shrimp and butter sauce, garnish with fresh herbs. ENJOY!!
ASIAN SALMON STIR FRY
2 portion size of your favorite raw salmon
veggies, your choice or purchase already sliced /chopped stir fry bags from produce.
sesame oil and olive oil tbsp
fresh minced ginger
4 cloves minced garlic
1/4 cup gf (or not) soy sauce
2-4 cups cooked rice and peanuts for garnish
1 - 2 tbsp. Savory Asian Blend
Start by poaching your favorite salmon in water until nearly cooked through, should only take about 5 - 8 mins. Break apart the poached salmon and sauté in 2 tbsp of sesame oil and 2 tbsp of olive oil with fresh ginger and garlic on low heat. Start another pan with small amount of sesame oil mixed with olive oil. Sauté all the veggies until tender. While sautéing the veggies, add the Asian Blend. Add the salmon to the veggie pan and add about 2 tbsp of soy sauce.
Plate your salmon stir fry over your rice and top with peanuts. ENJOY!!