Frogmore stew, also known as Lowcountry boil, is a vibrant, one-pot meal rooted in the coastal traditions of South Carolina. Brimming with shrimp, sausage, potatoes, and corn, this dish brings the flavors of the sea and the farm together in a satisfying, crowd-pleasing feast. It’s perfect for gatherings, easy to prepare, and offers a little something for everyone around the table.
Ingredients
- 4 quarts water
- 1/2 cup Old Bay seasoning (or other seafood boil seasoning)
- 2 pounds small red potatoes, scrubbed and halved if large
- 2 large onions, peeled and quartered
- 4 ears corn, husked and cut into thirds
- 1 1/2 pounds smoked sausage (such as andouille or kielbasa), cut into 2-inch pieces
- 2 pounds large raw shrimp (shell-on, deveined)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Optional: 1–2 bay leaves
- Optional: 1–2 teaspoons hot sauce, plus more for serving
- Optional: melted butter, for dipping
- Salt and freshly ground black pepper, to taste
Instructions
- Fill a large stockpot (at least 8-quart capacity) with 4 quarts of water. Add the Old Bay seasoning, smashed garlic, lemon halves, and bay leaves if using. Bring to a rolling boil over high heat.
- Add the potatoes and onions to the pot. Reduce the heat slightly to maintain a strong simmer, and cook for 10 minutes, or until the potatoes start to become tender.
- Add the sausage pieces to the pot. Continue cooking for 5 minutes so the sausage flavors infuse the broth.
- Stir in the corn pieces. Simmer for another 5–6 minutes, until the corn is just tender.
- Gently add the shrimp to the pot. Stir, cover, and cook for 2–3 minutes, just until the shrimp turn pink and opaque. Do not overcook the shrimp, as they can become rubbery.
- Taste the broth and add salt, pepper, or hot sauce to your liking. Remove the pot from the heat immediately.
- Drain the contents of the pot using a large colander set over a sink, or use a slotted spoon to transfer the food to a large platter or spread it out over newspaper or butcher paper for a traditional presentation.
- Serve hot, with optional melted butter, lemon wedges, and extra hot sauce on the side.
Tips
- Shrimp: Use shell-on shrimp for the best flavor and to prevent overcooking. If you prefer peeled shrimp for easier eating, reduce cooking time by 30–60 seconds.
- Sausage: Andouille gives a smoky, spicy kick, but kielbasa or any smoked sausage works well. For a milder option, use turkey sausage or a chicken-based sausage.
- Make-Ahead: Prep all your ingredients (cut potatoes, slice sausage, shuck corn) in advance and refrigerate until you’re ready to cook. The actual cooking process goes quickly.
- Common Mistake: Avoid overcooking the shrimp; add them last and remove the pot from heat as soon as they’re pink and opaque.
Serving Suggestions
Frogmore stew is meant to be rustic and communal—traditionally, it’s served on a newspaper-lined table so everyone can dig in family-style. Offer plenty of napkins, small bowls for discarded shrimp shells, and crusty bread or cornbread to soak up the flavorful broth. Classic sides include coleslaw, pickles, and a simple green salad. For drinks, a cold lager, iced tea, or lemonade pairs perfectly with the seafood and spice.
Variations
- Crab Addition: Add a pound or two of crab legs to the pot with the corn for an even more decadent seafood feast.
- Other Shellfish: Clams or mussels can be added for variety; add them with the corn and cook until the shells open.
- Vegetarian Version: Skip the sausage and shrimp, and use vegetable broth with extra corn, potatoes, and hearty vegetables like mushrooms or artichoke hearts. Season generously with Old Bay and serve with melted butter or a garlicky aioli.
- Spicy Kick: Add extra hot sauce, sliced jalapeños, or a few teaspoons of cayenne pepper to the boil for those who like it extra spicy.
Storage and Reheating
Leftover Frogmore stew can be stored in an airtight container in the refrigerator for up to 2 days. For best results, store the shrimp, sausage, potatoes, and corn separately from any broth. To reheat, gently warm the components in a covered skillet with a splash of water or broth over medium-low heat until just heated through—about 5–7 minutes. Avoid microwaving shrimp for long periods, as they can become tough. Do not freeze, as potatoes and shrimp do not retain their texture well after thawing.
Frequently Asked Questions
- Can I make Frogmore stew in advance?
- It’s best enjoyed fresh, but you can prep the vegetables and sausage ahead of time and refrigerate them until ready to cook. Cook the shrimp just before serving to keep them tender.
- What’s the origin of the name “Frogmore stew”?
- The dish is named after Frogmore, a small community on St. Helena Island in South Carolina’s Lowcountry. Despite the name, there are no frogs in the stew! It’s also widely known as Lowcountry boil.
- Can I use frozen shrimp?
- Yes, frozen shrimp can be used. Thaw them completely under cold running water and pat dry before adding to the pot. Cook just until pink and opaque.
- Is Old Bay seasoning necessary?
- Old Bay is traditional and gives the dish its signature flavor, but you can substitute with another seafood boil seasoning blend, or mix your own with celery salt, paprika, black pepper, cayenne, and a hint of mustard powder.
- How many people does this recipe serve?
- This recipe serves 6–8 people as a main course. For larger crowds, scale up the ingredients proportionally and use a larger pot.
- What if I don’t have a large stockpot?
- You can split the ingredients between two smaller pots and cook them side by side. Combine everything on a large platter to serve.
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