Frogmore Stew is a one-pot Lowcountry classic made with shrimp, smoked sausage, sweet corn, and red potatoes, all boiled together in a seasoned broth. It comes together in a single pot, feeds a crowd, and gets dumped right onto a newspaper-lined table for the kind of hands-on summer dinner nobody forgets. Despite the name, there’s not a frog in sight!
More Lowcountry Seafood Recipes:
Before You Get Started
A Lowcountry boil is about as easy as dinner gets, but a few things separate perfectly tender shrimp from a mushy, overcooked pot. Keep these in mind before you start:
- Don’t overcook the shrimp. They need just 1 to 2 minutes, so add them last and pull them the second they turn pink.
- Buy ½ pound per person. Shell-on shrimp hold up best in the pot and add the most flavor.
- Use the freshest corn. Peak summer corn is what makes a boil taste like a boil; frozen works in a pinch but softens.
What Is Frogmore Stew?
Frogmore Stew is a Lowcountry seafood boil named for the tiny community of Frogmore on St. Helena Island, South Carolina. Despite the name, it isn’t a stew and there are no frogs involved.
It’s a one-pot mix of shrimp, sausage, corn, and potatoes that you’ll also see called a Lowcountry boil or Beaufort stew. The dish traces back to the Gullah Geechee communities of the South Carolina coast, who cooked it as an easy, generous way to feed a crowd.
How to Make Frogmore Stew
Everything happens in one big pot, and the trick is adding each ingredient in the right order so it all finishes at the same time. Here’s how it comes together.
⇢ Feeding a big group? This recipe scales up easily. Use your largest pot and keep the same ratios of shrimp, sausage, corn, and potatoes.
Step 1: Season the Water
Fill a large stockpot about halfway with water. Add the Old Bay, salt, and halved lemons, then bring it to a rolling boil over high heat. Toss in a halved onion and a few smashed garlic cloves here if you like a little more depth.
The broth should taste well seasoned before anything goes in, since this is where the flavor comes from.
Swap in beer or stock for depth: Replace some of the water with a bottle of beer or seafood stock for a richer broth.
Step 2: Add the Potatoes First
Potatoes take the longest to cook, so they go in first.
Add the red potatoes to the boiling water and cook for about 10 minutes, until they are just starting to turn tender when pierced with a fork.
Step 3: Add the Sausage and Corn
Add the smoked sausage and corn and cook for another 10 minutes. The sausage warms through and flavors the broth while the corn turns tender and bright yellow.
If your sausage is raw rather than fully cooked, brown it first or add it earlier so it cooks all the way through.
Add other seafood with the corn: Fresh clams or blue crab go in at this stage so they finish cooking right alongside the shrimp.
Step 4: Add the Shrimp Last
Stir in the shrimp and cook for just 1 to 2 minutes, until they turn pink and opaque.
This is the most important moment in the whole recipe, so pull them the second they’re done to keep them tender.
Step 5: Drain and Serve
Drain everything well, then pile it onto a big platter or straight onto a newspaper-lined table.
Serve with plenty of melted butter, cocktail sauce, and lemon wedges for squeezing.
Prefer the oven?
My Sheet Pan Low Country Boil turns the same ingredients into an easy roasted version with no big pot of water to manage.
I tried the Low Country Boil for the first time. My family raved over it…
– Deb
Sides to Serve With Frogmore Stew
A Lowcountry boil is a full meal on its own, but a few simple sides turn it into a proper summer spread. Since the pot does the heavy lifting, keep the sides easy and cool: crisp salads, fresh vegetables, and something to sop up the broth.
Here are the ones I reach for most:
Storage & Reheating
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Freezing isn’t recommended, since the shrimp and potatoes turn mealy once thawed.
Reheat: Warm gently in a skillet with a splash of water or broth, just until heated through. Go easy so the shrimp don’t turn rubbery.
Frequently Asked Questions
How much shrimp do I need per person?
Plan on about ½ pound of shell-on shrimp per person when the boil is the main dish. If you’re serving it as part of a bigger spread with lots of sides, you can stretch it a little further.
What’s the difference between a Lowcountry boil and a Cajun boil?
Both are one-pot seafood boils, but a Lowcountry boil like this one is seasoned with Old Bay and keeps things fairly simple with shrimp, sausage, corn, and potatoes. A Cajun or Louisiana boil runs spicier, often features crawfish, and leans on garlic, butter, and cayenne-heavy seasoning.
Can I use frozen shrimp and frozen corn?
Yes to both. Thaw frozen shrimp first and add it at the very end as usual. Frozen corn works in a pinch, though fresh summer corn holds its texture better and won’t get as soft.
Can I add crab, clams, or other seafood?
Absolutely. Blue crab and fresh clams are classic additions. Add them along with the corn so they have time to cook through before the shrimp goes in.
What kind of sausage works best?
Smoked pork or beef sausage like kielbasa is traditional and holds up well in the boil. Andouille is a great choice if you want a little more spice.
More Lowcountry Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Frogmore Stew (Lowcountry Boil)
Ingredients
- 1 gallon (16 cups) water
- ½ teaspoon kosher salt
- 3 tablespoons Old Bay seasoning
- 24 ounces baby (or “petite”) red potatoes
- 14 ounces – 1 lb. hot smoked sausage, cut into 2-inch pieces
- 3 – 4 ears fresh corn, husked, cleaned, and cut into 2 or 3 pieces each
- 2 lbs. shrimp, unpeeled
- Optional, for serving: melted butter, cocktail sauce, or tartar sauce
Instructions
- Season the water. Fill a large stockpot about halfway with water. Add the Old Bay, salt, and halved lemons, then bring to a rolling boil over high heat.
- Add the potatoes. Drop in the red potatoes and boil for about 10 minutes, until they're just starting to turn tender.
- Add the sausage and corn. Stir in the smoked sausage and corn and boil for another 10 minutes, until the corn is tender.
- Add the shrimp. Stir in the shrimp and cook for just 1 to 2 minutes, until they're pink and opaque.
- Drain and serve. Drain the pot well, then serve right away with melted butter, cocktail sauce, and lemon wedges.
Notes
- Shrimp amount: Plan on about ½ pound of shell-on shrimp per person when the boil is the main dish.
- Don’t overcook: The shrimp only need 1 to 2 minutes. Pull them the moment they turn pink so they stay tender.
- Richer broth: Replace some of the water with a bottle of beer or seafood stock.
- Easy add-ins: Fresh clams or blue crab can go in with the corn so they finish cooking alongside the shrimp.
- Frozen works: Thaw frozen shrimp before adding it, and know that fresh corn holds its texture better than frozen.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat gently. Freezing isn’t recommended.
Nutrition
Originally published in June, 2021, this post was updated in August, 2026.
I tried the Low Country Boil for the first time. My family raved over it. We loved your suggestions. We added Old Bay to our melted butter and made 2 types of sausage – smoked kielbasa and andouille. I served it with watermelon slices, sliced tomatoes and green pepper. I love your website, I can always follow your directions and everything has “normal” ingredients. I also made your Dump and Bake Ravioli this week, also a hit. Thank you ☺️
That’s wonderful to hear, Deb! Thanks for taking the time to come back here and let me know. I appreciate your kind note!
Delicious. I questioned times suggested for cooking each item, but turned out perfectly! Yum!!
Thanks, Leasa!
Will it just not taste good at all with frozen corn and fresh frozen shrimp with shells on?
Hi, Lisa! You can definitely use those frozen ingredients. In fact, I’ve tried it myself, and it’s still great! I do think that the frozen corn on the cob gets a bit mushy, but the shrimp is totally fine!
Can another seasoning be used besides Old Bay? I have a friend who is allergic to Old Bay.
Hi, Rita! That’s a good question! I’ve never tried making it without Old Bay, and the Old Bay is such a classic prominent flavor in the dish. I suppose you could try to substitute with other seasonings, but it definitely won’t taste like a traditional Frogmore Stew. Do you know what component of Old Bay your friend is allergic to? If possible, I would try to make a homemade version of the Old Bay spice blend to replicate as much of the flavor profile as possible. For instance, maybe you could use a homemade blend like this one: https://www.daringgourmet.com/old-bay-seasoning/
It would be interesting if your friend who has the allergy to Old Bay actually found out what was in it that she’s allergic to. Having a sensitivity to other spices could be an indicator. Old bay can be made from scratch, and you could leave out whatever your friend is sensitive to.
If you were to add clams to the mix how and when would you? Could you halve the amount of shrimp for clams?
Hi, Carrie Anne! Clams usually steam (and the shell opens) in about 5-7 minutes, so I would add them with the corn when you have about 5 minutes left in the cooking time. Give the pot a shake occasionally, so that the heat evenly and just keep an eye on them. They’ll open at different rates, and don’t eat a clam if the shell doesn’t open on its own.
Great
Thank you, Barbara!
I’ve made this before. YOUR instructions are very clear and vivid. Ooowee wish I could get you a bite
Thank you, Nellie!
We make frogmore but we add chicken tenders, onions, green peppers, baby carrots and mushrooms. very good
Sounds delicious, Raymond!
I ate this but I need a low sodium recipe because I have high blood pressure and it made me very sick if you can get a low sodium recipe for this I may try it again because this is definitely not for people who have high blood pressure and cholesterol!
This actually answered my downside, thanks!
I have fresh smoked sausage. Should I pre cook it? Or can I add it to the pot raw. I guess I’m worried about the grease amount.
Hi, Randy! Yes, I would either cook it in a skillet in advance (to reduce the amount of grease in the finished dish), or at least add it to the pot sooner since it will require longer to cook through.
I always add bite size Rutabegga chunks for extra special flavor. It tends to absorb much of the horse reddish flavor. Often times the grocery store cashier will ask, “what is this”.
Be sure to peel the rutabaga fore boiling. Use a very sharp heavy duty knife for cutting into chunks
What a great idea. Thanks for sharing, Roger!