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Low Country Stew

As a young girl, I visited my cousins in Sumter, South Carolina for one week every summer.  Sumter is considered part of the low country of South Carolina and their style of cooking is absolutely delicious!


Rice was eaten at every meal during these visits and the food was so full of flavor.  I vividly remember eating a stew similar to this during these visits and I always talked about how much I loved it!  Over the years, I have tried to recreate this recipe and this is pretty doggone close to the one I enjoyed so many years ago!

This stew is not to be confused with Frogmore Stew or Low Country Boil.  It is different.  This is a hearty stew full of flavor and is served over rice.  I use yellow rice, but white rice will work just as well.  

The combination of spices, chicken, shrimp and smoked sausage makes this stew absolutely delicious!  

Don't let the long ingredient list scare you away!  Most of these items are probably already inside your pantry.


  • 1 cup chopped cooked chicken breast  (No time for cooking the chicken? No problem!  Just use a rotisserie chicken instead!)

  • 16 oz smoked sausage cut into small chunks

  • 30 small raw shrimp (thaw and remove tails, veins and shell)

  • 1 can dark red kidney beans drained

  • 1 chopped onion

  • 3 stalks celery chopped

  • 1 sweet green or red pepper chopped/diced

  • 1 tablespoon olive oil

  • 1 can diced tomatoes (15 oz)

  • 3 - 14.5 oz cans chicken broth

  • 3 cubes Knorr Chicken Bouillon 

  • 1 small can tomato past

  • 5 garlic cloves chopped

  • 1 large package of yellow rice cooked as directed OR 1.5 cups white rice cooked as directed


  • 1/8 tsp garlic powder

  • 1/4 tsp dried basil

  • 1/4 tsp dried cilantro

  • 1/4 tsp dried thyme

  • 1/8 tsp dried rosemary

  • generous pinch of red pepper flakes

  • 2 tsp dried parsley

  • chopped fresh parsley for garnish


  1. Using a large pot, add oil, onion, celery, sweet pepper, and garlic and saute over medium high heat until the onions are translucent. 

  2. Add all the spices and give it a good stir to combine.

  3. Add the bouillon and stir well.

  4. Add the sausage and brown a little.

  5. Add the tomato paste & beans and stir.

  6. Add the tomatoes and chicken broth.  Give it a tiny dash of salt and pepper.

  7. Reduce heat to medium and allow it to cook for about twelve minutes keeping it stirred.  

  8. Keeping it at a simmer, add the chicken and shrimp.

  9. Cook until the shrimp turn pink then turn off the heat so the shrimp don't get tough!

  10. Pour over rice to serve.

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