Frogmore Stew Lowcountry Boil

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Frogmore Stew is a classic one-pot seafood boil from the South Carolina Lowcountry, combining smoky sausage, sweet corn, tender potatoes, and buttery shrimp all cooked together in a richly seasoned broth. Despite the name, there is no frog in the dish — the name comes from a small coastal community on St. Helena Island. It is traditionally served family-style, dumped straight onto a newspaper-lined table for everyone to dig into with their hands.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 45 gCarbs
• 5 gFiber
• 6 gSugar
• 38 gProtein
• 1850 mgSodium
• 950 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Boil

• 1 large yellow onion, quartered
• 6 cloves garlic, smashed
• 1/2 cup Old Bay seasoning
• 2 tablespoons kosher salt
• 2 bay leaves
• 2 lemons, halved
• 3 gallons water

For the Main Ingredients

• 2 pounds small red potatoes
• 6 ears fresh corn, husked and halved
• 2 pounds smoked andouille sausage, cut into 1 1/2-inch pieces
• 2 pounds large shell-on shrimp (16-20 count)
• 1 stick unsalted butter, melted

For Serving

• Extra Old Bay seasoning, for sprinkling
• Lemon wedges
• Hot sauce
• Crusty bread and butter

Directions

1. Fill a 14-quart stockpot three-quarters full with water and bring to a rolling boil over high heat. Add the onion, garlic, Old Bay seasoning, salt, bay leaves, and lemon halves, and let the broth simmer for 10 minutes to build flavor.
2. Add the red potatoes to the seasoned water and cook for 12 minutes, until they are just tender when pierced with a knife.
3. Add the corn and smoked andouille sausage to the pot and cook for 5 more minutes, until the corn is bright yellow and the sausage is heated through.
4. Stir in the shrimp and cook for 2 to 3 minutes, just until they turn pink and opaque — do not overcook or they will turn rubbery.
5. Carefully drain everything through a large colander, reserving a ladleful of the flavorful cooking liquid in a small bowl.
6. Transfer the drained boil onto a large platter or a newspaper-lined table. Drizzle generously with the melted butter and sprinkle with extra Old Bay to taste.
7. Serve hot with lemon wedges, hot sauce, crusty bread, and small bowls of the reserved broth for dipping or moistening.
8. Provide extra shrimp shell-removal tools or simply encourage guests to peel and eat with their hands for the authentic Lowcountry experience.

Cook’s Notes

• A 14-quart or larger stockpot is essential — do not try to make this in a standard 8-quart pot, as the boil needs room to circulate.
• Always layer ingredients by cooking time: potatoes go in first, then corn and sausage, and shrimp last because they cook in minutes.
• For the most authentic flavor, use head-on shrimp when available — the heads add extra richness to the broth and the meat is sweeter.
• Save a ladle of the cooking liquid to moisten leftovers the next day, or use it as a base for a quick seafood soup or gumbo.
• Line your serving surface with brown kraft paper or a clean tablecloth for the true Frogmore-style communal feast presentation.

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