Recipes and Cooking
Benny Hudson featured in the April issue of Bluffton and the Lowcountry Magazine, providing recipes and information on traditional “Lowcountry Broil”. Read the article on page 76 here!
“There are three unwritten rules of Southern cooking. First, no self-respecting Southerner uses instant grits. Second, Grandma’s recipe is law, no questions asked. And third, always make enough to share. Perhaps the third rule is the reason why the Lowcountry boil has been at the heart of local gatherings for generations; this dish has a way of bringing people together.
The big one-pot meal was allegedly invented by Richard Gay, the owner of a seafood company from a small town called Frogmore, who needed to make dinner for 100 of his fellow National Guard soldiers. That’s why the dish is sometimes called “Frogmore Stew,” though it’s not a stew at all: Lowcountry boil is made by simmering a combination of shrimp, sausage, corn and potatoes together, then seasoning the . . . read more.“
The Hudsons have been in the seafood business for over four generations here on Hilton Head Island. It began in the 1800s with Ransom Hudson. Ransom Hudson’s son Benjamin, who was also the local magistrate and postmaster, ran three oyster factories here until his death in 1954. Benjamin Hudson’s son, Benny Hudson, ran two of the oyster factories, docked 24 shrimp trawlers, and owned and operated several trawlers himself. Benny Hudson built Hudson’s Seafood Restaurant, which today is owned by Brian Carmines. Benny’s wife Barbara, her mother Hilda, and daughter Tonya are carrying on the Hudson tradition, selling wholesale and retail seafood. Granddaughter Hannah helps make deviled crab – four generations under one roof. Stop by and see what is fresh today!