Saveur

Photo: Langdon Clay

SERVES A CROWD

This stew was named for an old fishing town on the island of St. Helena, which is near Hilton Head, South Carolina, about 80 miles south of Charleston.

Salt
1 stalk celery per person, chopped and tied in cheesecloth
Seafood seasoning, such as Rex brand, which comes in
   small bags
1⁄4 lbs. smoked sausage per person, cut in 2" pieces
2 ears corn per person
1 cleaned crab per person
1⁄2 lb. shrimp per person

1. Bring a large amount of water to boil. (There should be roughly twice the volume of water as the volume of ingredients.) Add 1⁄4 cup salt per gallon of water, then add celery and seafood seasoning.

2. Add sausage to pot and boil for 7 minutes. Then add corn and crabs and continue to boil for another 7 minutes. Add shrimp and cook for 4 minutes, taking care not to overcook.

3. Drain in a colander and serve in large bowl or tub—or bow to Lowcountry tradition and serve the stew spilled out on a newspaper-lined table.

This article was first published in Saveur in Issue #1