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Food Management
11 items to create authentic Lowcountry dishes
Tara Fitzpatrick Oct 28, 2016

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Here are the ingredients you need to get started for a full-on Lowcountry boil or maybe just a couple of Gullah dishes for your fall menu.

Old Bay
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There’s a bit of a debate on whether to use Old Bay or Zatarain’s to season a bubbling cauldron of shrimp. Try both and judge for yourself.

Bay leaves
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Simmer with the shrimp boil for that perfect note of something special.

Carolina Gold Rice
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Carolina Gold rice is such a rich part of the history in this region, but if you’re stuck, any long-grain white rice will do.

Shrimp shells
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Don’t throw these away! Simmer shrimp shells in water to make shrimp stock with water, carrots, onions, bell pepper and a bay leaf.

Lemon
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A natural for seafood, lemon can also take some of the sliminess out of okra while cooking.

Stone-ground grits
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The basis for shrimp and grits, a ubiquitous Lowcountry classic.

Ginger
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This aromatic lends an earthy flavor that’s found in a lot of Gullah cooking.

Lima beans
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These are used in okra soup; they’re an example of the Gullah people living off the land.

Okra
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Very important in the Lowcountry pantry, okra is a plant that thrives in a climate like Charleston’s. Okra soup has been called “the gumbo of the Gullah.”

Peanuts
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Make boiled peanuts to serve alongside a traditional shrimp boil. It’s a proud snacking tradition as found in dusty rural gas stations all over the South.

The trinity
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Bell pepper, onion, celery. Just as in Cajun-Creole cooking, many great dishes, from gumbos and stews to rice dishes and crab cakes, start here.

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