Enough of the spicy low-country boil was made to serve 80 people.When Carol and Vernon Jackson moved to Sale Creek from New Orleans nearly 30 years ago, they brought a taste of the Big Easy’s Cajun culture with them. The couple threw a Cajun shrimp boil to meet their new friends and neighbors – a Low Country boil-style entree that fed 40 people.
“At the time it (the boil) was a new concept to our area,” says Carol. “We fell in love with the whole culture in New Orleans, which pretty much centers around food.”
And her friends fell in love with it, too.
The couple’s fall Cajun shrimp boil became an anticipated annual tradition. The number attending grew every year – as did the shrimp in the stockpot.
The hostess explains that a Cajun shrimp boil varies from a traditional Low Country boil by the spices used.