Carla Hall's Lowcountry casserole redefines Southern seafood brunch

A new breakfast casserole by chef Carla Hall brings together rich flavours from Lowcountry cuisine. The dish features fresh shrimp and lump crabmeat layered with homemade biscuits and a creamy gravy. It reflects both traditional techniques and modern twists on Southern coastal cooking.

The casserole starts with a base of black pepper-scallion biscuits. To keep the dough light, the recipe suggests freezing the butter before grating it in. Floured hands and a bench scraper help shape the biscuits without overworking the flour. Once cut, they can be refrigerated for up to a day before baking.

The seafood gravy is made with sausage, seafood stock, and Old Bay seasoning. This rich mixture can be prepared three days ahead and stored in the fridge. When assembled, the biscuits are topped with the gravy, then layered with shrimp, crabmeat, eggs, and cheese.

Baking at 350°F sets the eggs in 35 to 40 minutes, creating a puffed, golden top. Before serving, the dish is garnished with thinly sliced scallions for a fresh finish.

Lowcountry cooking, rooted in Gullah-Geechee traditions, blends West African, European, and Native American influences. Modern chefs now reinterpret these dishes with updated plating and sustainable ingredients. Yet the focus remains on slow-cooked seafood and bold flavours tied to South Carolina and Georgia's coastal heritage.

The finished casserole combines creamy eggs, tender seafood, and flaky biscuits into a hearty meal. Its preparation allows for make-ahead steps, making it practical for gatherings. The dish highlights how contemporary recipes can honour tradition while embracing new techniques.