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Loading...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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings8
Yield8 servings
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
- 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.
- Add the red potatoes to the seasoned water and cook for 12 minutes, until they are just tender when pierced with a knife.
- 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.
- 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.
- Carefully drain everything through a large colander, reserving a ladleful of the flavorful cooking liquid in a small bowl.
- 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.
- Serve hot with lemon wedges, hot sauce, crusty bread, and small bowls of the reserved broth for dipping or moistening.
- 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.
