Chef Nathan


-10 tail on shrimp (16/20 size)
-butter 1 tbl for shrimp cookery
-blackening spice 2 tbl
-bay leaf 2
-bouquet of thyme (tied with butcher’s twine or saran wrap)
-Worcestershire 3oz
-clam juice 10 oz
-hot sauce 1 oz
-andouille sausage 2 links cut into cubes or quarter moons
-white wine 3 oz
-lemon juice 1 oz
-fresh parsley 1 bunch Italian flat leaf
-trinity (50% onion, 25% celery, 25% bell pepper) total 1.5 cups
-1 corn cob grilled to cut off cob
-dark roux 1:1 ratio AP flour to Canola oil (cook low and slow until dark like peanut butter and smells like burnt popcorn)
-gumbo file 1 tbl
-salt & pepper to taste


  1. Heat sauté pan and add butter. Coat shrimp with blackening spice and add to preheated hot pan. Turn shrimp only once but make sure crust is well formed. Remove shrimp and reserve.
  2. Add andouille and cook until caramelization.
  3. Add trinity to pan with andouille and sweat.
  4. Add bay leaves and thyme bouquet
  5. Add dark roux and make sure clumps are removed
  6. Deglaze pan with white wine and lemon juice to remove the sucs (crispy bits). Be sure to scrape the pan to release it for a tasty fond (the sucs release from deglazing)
  7. Add clam juice, Worcestershire, and hot sauce.
  8. Add corn
  9. Once it comes to a boil turn off the heat…the roux has been activated
  10. Add chopped parsley and sprinkle the gumbo file (Sassafras) while stirring
  11. Add shrimp back into or place shrimp in bowl upon a mound of rice/potatoes/or cheese grits then pour sauce over

Serve over rice, cheese grits, with aioli smothered toast points, or just with potatoes and additional seafood.

The low country is the southern portion of South Carolina from the coast inward. The heart of low country is Beaufort (the 2nd oldest city in SC) famous for its cotton production hundreds of years ago. Union forces captured this area and freed many folks whom are from West Africa and the Caribbean which contributed greatly to the food in this region.