A Classic dish of the South Carolina Low Country, Frogmore Stew is not really a stew, but another name for Low Country Shrimp Boil.

• 3 tablespoons Old Bay Seasoning
• 3 tablespoons salt
• 1 1/2 gallons water
• 2 pounds Keilbasa or smoked sausage
• 12 ears shucked corn broken into 3 - 4 inch pieces
• 4 pounds shrimp in shells

In a large stock pot, add the Old Bay seasoning and salt to the water and bring to a rolling boil. Add sausage and boil, uncovered, five minutes. Add corn and cook for five minutes.  Add shrimp and cook until the just turn pink, about three minutes. Drain immediately and serve hot.

Serves 8.

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If you like this recipe, I think you’ll really enjoy this cookbook:

Hoppin’ John’s Lowcountry Cooking
Author: John Martin Taylor
Published by: Houghton Mifflin; Number of Pages: 348
Price: USD 12.24
Average Rating: 5 based on 4 reviews.

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