Frogmore Stew

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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4 Comments so far »

  1. Ted Lauretano said

    December 31 2008 @ 8:42 am

    My compliments Chef Rick. Only a yankee would put potatoes in a Frogmore Stew.

  2. Joe Campbell said

    February 12 2011 @ 6:22 pm

    If you say so, Ted. I was raised in Charleston my entire life, by parents born in SC. Both of them put red potatoes in theirs, too.

  3. amanda said

    March 31 2011 @ 7:17 am

    well, I have been in SC for 15 years and I have ALWAYS had it with red potatos.

  4. CajunPatriot said

    March 7 2014 @ 5:10 pm

    In a South Louisiana Crawfish boil, we ALWAYS put potatoes, small red ones preferred, lemon, garlic, onions, celery, small corn, crawfish, and crawfish boil seasonings.

    Chef Rick: Please pardon my ignorance, but do you have a cookbook(s) available, especially of Gullah cooking?

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