I love the Charleston, South Carolina area and have visited there often. A friend of mine from Greenville and I often exchange notes regarding the Low Country cuisine and how there are many similarities between there and Louisiana. Something that is very curious to me is that they call pilau (pronounced PERloe, PiLOE, or PERloo) and also referred to as red rice. It’s similar, as far as I’m concerned, to jambalaya. Classically, it contains rice, tomatotes, chicken stock and parsley. If one would add chicken and sausage, you would have jambalaya!

Another dish I enjoyed there is called Frogmore Stew, which isn’t a stew at all, but rather shrimp, corn-on-the cob, smoked sausage and seasonings all boiled together. And I can never get enough of the Low Country she-crab soup made rich by the addition of milk and/or cream, crab roe and a dash of sherry.

Filed Under: Culinary History