Frogmore Stew, also known as Lowcountry Boil, is a vibrant, one-pot seafood dish that captures the heart of South Carolina’s coastal cuisine. This crowd-pleasing meal combines fresh shrimp, smoky sausage, sweet corn, and tender potatoes in a zesty, seasoned broth. Perfect for summer gatherings, family reunions, or a cozy beachside feast, Frogmore Stew is all about simplicity, bold flavors, and communal dining. Whether you’re hosting a backyard party or craving a taste of the Lowcountry, this authentic Frogmore Stew recipe will become a go-to favorite.
Why You’ll Love This Frogmore Stew Recipe :
One-Pot Wonder: Minimal cleanup with maximum flavor—everything cooks together in a single pot.
Crowd-Pleaser: Feeds a group effortlessly, making it ideal for gatherings or celebrations.
Customizable: Adjust the spice level or add your favorite seafood like crab or mussels.
Authentic Lowcountry Vibes: Rooted in South Carolina’s Gullah-Geechee heritage, this dish brings coastal tradition to your table.
Quick and Easy: Ready in under an hour, with no complicated techniques required.
Ingredients :
This Frogmore Stew recipe serves 8–10 people.
Water: 3 gallons (for boiling)
Beer: 4½ cans (12 oz each, optional but traditional; Budweiser or a light lager works well)
Old Bay Seasoning: ¼ cup (or more to taste for a bolder flavor)
One bag of Zatarain’s Crab Boil (for more depth and flavor)
Kosher Salt: 2 tablespoons
Lemons: 3, halved (plus extra for serving)
Bay Leaves: 2
Garlic: 4 cloves, smashed
Baby Red Potatoes: 2 pounds, unpeeled
One pound of smoked sausage (andouille or kielbasa, chopped into 1-inch pieces)
Corn on the Cob: 6 ears, shucked and cut into 2–3 inch pieces
Large Fresh Shrimp: 3 pounds, unpeeled (preferably head-on for richer flavor)
Optional Additions: 1 large onion (quartered), blue crab (1–1½ per person), or hot sauce (like Texas Pete) for extra kick
Serving Suggestions:
Cocktail sauce
Butter that has melted and been seasoned with Old Bay
Lemon wedges
Hot sauce
Method :
Set Up the Pot: Pour 4 quarts of water into a large stockpot. In a separate saucepan, mix lemon halves, bay leaves, Old Bay seasoning, salt, and pepper, then bring to a boil over high heat.
Cook the potatoes by adding them to the boiling water along with the onion. Cook for 10-12 minutes or until potatoes are just tender.
Mix in the corn pieces and sausage slices. Keep boiling for another 5 to 7 minutes or until the corn is tender.
Cook the Shrimp: Add the shrimp to the pot and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook.
Drain and Serve: Using a slotted spoon or strainer, remove all ingredients from the pot and spread them on a large platter or directly onto a newspaper-lined table for a traditional Lowcountry experience. Discard bay leaves and lemon halves.
Garnish and Enjoy: Sprinkle with fresh parsley and serve with melted butter, cocktail sauce, and lemon wedges on the side.