Traditionally, southern cuisine can be broken down into six styles: Soul Food, Cajun, Creole, Gullah, Low Country, and Floribbean.
The culinary team from Cru Catering discussed one of these distinct southern styles, Low Country, during Art of Catering Food this past February.
Low Country cuisine is traditionally associated with Georgia and South Carolina. This cuisine uses a lot of seafood and strongly resembles Creole and Cajun cuisine. Popular dishes in Low Country cuisine include:
- Rice
- Sweet potato and crab soup
- Okra soup
- Catfish stew
- Shrimp and grits
- Oyster roast
- Macaroni and cheese
- Fried cabbage
- She Crab Soup (fresh female crab meat, milk, heavy cream, butter, Worcestershire sauce, white pepper, and crab roe)
Below are two of Cru's favorite Low Country recipes (which attendees sampled during AOCF): She Crab Soup and Chicken Bog Purloo.
Chicken Bog Purloo
Yield: 8 qrs or about 10-15 guests
Ingredients
1 ea. whole WOG (chicken without giblets)
1 ea. white sweet onion, medium dice
5 ea. stalks of celery, medium dice
1 ea. carrot, peeled and small dice (some for stock if needed)
1 ea. Habanero pepper or poblanos if less heat is desired
3 T smoked paprika
1 T Old Bay (optional)
2 ea. diced tomatos (optional) use with seafood Purloo
1 T thyme, fresh chopped
2 ea. bay leaves
4 ea. garlic cloves, chopped
2 tsp pepper flakes
2 T bacon fat
4 T unsalted butter
1 bunch fresh parsley
1 ea. sprig of fresh oregano (optional)
2 lbs smoked sausage (not andouille) small to medium dice
3 cups Carolina Gold rice
7-8 cups chicken stock or broth
To taste salt and pepper
Method
- Add chicken, chicken stock (or broth/water), carrots, half the garlic, half the onions, half the celery, Habanero, paprika, thyme, bay leaf and a pinch of salt and pepper (tomatoes if it is seafood or if desired) to a pot; bring to a strong simmer for about five minutes, turn down to medium heat and cook covered for about two hours.
- When chicken is fully cooked, remove and pull meat (discard bones and skin) strain broth and reserve in a separate pot.
- Add the bacon fat and butter, brown the sausage about five to eight minutes.
- Add the remaining onion, celery, garlic, and pepper flakes and parsley. Cook until just soft.
- Add the reserved broth (at least 7-8 cups). Bring to a boil and add rice and chicken (oregano sprig if desired). Bring to a boil and then turn heat down to medium and cover and cook for 20-30 minutes.
- Remove and let rest for 10 minutes, fluff with fork and serve in pan. For purloo = use 1-2 cups less broth.
She Crab Soup
Yield: 8 qts or 10-15 guests
Ingredients
1 ea. white onion diced
6 ea. celery stalks, diced
8 oz butter
6 oz all purpose flour
4 T Old Bay seasoning
1 T blackening seasoning
1 ea. fresh bay leaf
1 ea. sprig of thyme
3 qts whole milk
1 qt heavy cream
2 T Worcestershire sauce
1 T hot sauce
2 cup sherry
2 T sherry
½ cup chives. thinly sliced
1 lb crab meat
6 oz crab roe cleaned
To taste salt and pepper
Method
- In a heavy bottom sauce pan, melt butter and add the onions and celery, cook until translucent, yet now brown.
- Add the dry spices and cook for 3-5 mins to open the spices. Add the flour and whisk in, cook for 8-10 minutes on medium heat to cook out the flour flavor and texture.
- Add the sherry and let cook for another 2-3 minutes. Add the milk, the heavy cream, Worcestershire, and hot sauce. Cook for 30 minutes constantly stirring. looking for soup to thicken.
- Once you have reached the right consistency, taste for seasoning.
- Add Crab meat and Crab roe (save some crab meat for garnish if desired) cook for another 5 minutes. Taste again for seasoning and serve.
- Add chives and a bit of sherry to the top for garnish when serving.
