Georgia Oyster Roast and Low Country Boil

I don’t do raw oysters. I suppose…if you added a large dollop of cocktail sauce and bribed me, I might be able to get one down—but I’m just not into slimey food. However, I recently tasted a roasted oyster and well, that’s a different story.  I’ve added a new sensation to my repotoire. Captain Andy Hill made a succulent, savory concoction with roasted oysters, melted cheese, bacon bits and jalapeños.  They had me asking for seconds…and thirds.

On my first night at serene Eagle Island, a ten-acre private barrier island off the coast of Georgia, my group was lavished with a double feast. David Goode, Guest Services Director, shucked and roasted oysters  in the outdoor kitchen. Meanwhile, Andy Hill changed hats and as Chef Andy, he continued the preparation. Then, they both worked together creating a traditional Georgia low country boil.

The simmering broth contained onions, carrots, potatoes, corn on the cob, sausage and freshly caught shrimp- right off the shrimp boats in nearby Darien. While the night was exceptionally clear and chilly, the hot presentation warmed our tummies and souls. Truly yummy. Let’s hear it for locally grown, regional fare.

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