Frogmore Stew

Frogmore Stew

Frogmore Stew, also known as Lowcountry Boil or Beaufort Stew, is a classic southern seafood dish that originated in the Lowcountry region of South Carolina. It is a one-pot meal that typically consists of shrimp, sausage, corn on the cob, and potatoes, boiled together with a variety of seasonings.

Frogmore Stew is traditionally prepared outdoors in large pots over an open flame, and is often served at informal gatherings such as backyard barbecues, picnics, or seafood boils. The dish is named after Frogmore, a small community on St. Helena Island, South Carolina, where it is said to have originated.

To make Frogmore Stew, the ingredients are first layered in a large pot, starting with the potatoes and sausage at the bottom, followed by the corn and finally the shrimp on top. The pot is then filled with water and a variety of seasonings, such as Old Bay seasoning, garlic, and bay leaves. The mixture is brought to a boil and then simmered until the shrimp are cooked through and the vegetables are tender.

Once cooked, the stew is typically served family-style, with the ingredients placed on a large platter or table for guests to help themselves. It is often served with cocktail sauce or other condiments for dipping.

Frogmore Stew is a delicious and hearty seafood dish that is beloved by many in the southern United States. It is a perfect dish for outdoor gatherings or casual meals, and is a testament to the rich culinary traditions of the Lowcountry region.

SERVINGS: 4

PREPARATION TIME: 30 minutes

INGREDIENTS:

  • 4 quarts water
  • 1 cup seafood boil seasoning
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 ears corn, husked and cut into quarters
  • 1 pound small red potatoes, halved
  • 1 pound smoked sausage, sliced
  • 1 pound large shrimp, peeled and deveined

STEP-BY-STEP INSTRUCTIONS:

  1. In a large pot, bring water to a boil.
  2. Add seafood boil seasoning, onion, garlic, corn, and potatoes. Boil for about 10 minutes or until potatoes are fork-tender.
  3. Add the sausage and continue to boil for 5 minutes.
  4. Add the shrimp to the pot and cook for an additional 2-3 minutes or until shrimp are pink and cooked through.
  5. Drain the stew and serve hot with a sprinkle of extra seafood boil seasoning, if desired.

SERVING SUGGESTIONS OR ADDITIONAL TIPS:

  • Serve with fresh lemon wedges, hot sauce, and crusty bread for dipping.
  • For a milder flavor, use a mild seafood boil seasoning. For a spicier flavor, use a spicy seafood boil seasoning.

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