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Frogmore Stew is a quick and easy one-pot meal made with shrimp, corn, sausage, and potatoes in a highly-seasoned broth. Strain off the cooking liquid and serve the Lowcountry boil on a picnic table with cold beers and plenty of dipping sauces! It’s the perfect eat-with-your-hands summertime dinner.
Table of Contents
How to Make Shrimp Boil | 1-Minute Video
What is Frogmore Stew?
Frogmore Stew is a traditional Lowcountry dish made with four primary ingredients: shrimp, corn on the cob, new potatoes, and smoked sausage. It’s often referred to as a shrimp boil recipe because everything boils in a zesty liquid that’s flavored with seafood seasoning (in this case Old Bay). Unlike other “stews” that include a thick broth and are enjoyed with a spoon, an authentic Frogmore Stew recipe is strained before serving. It’s especially delicious served outdoors, making it the perfect dish for a casual get-together on newspaper-lined picnic tables.
Origin
The Gullah Geechee people are descendants of Africans who were enslaved on the rice, indigo, and Sea Island cotton plantations of the lower Atlantic coast. Rice was a major crop of the Lowcountry region until the end of the Civil War, so slave traders valued the expertise of Africans from rice-growing regions and sold them to work in the fields.
The enslaved Africans brought many of their dishes with them, and also created new recipes based on the free or affordable ingredients from their surroundings (like fresh shrimp!). Frogmore stew has roots in the Gullah culture, highlighting coastal South Carolina’s peak summer ingredients.
Why do they call it Frogmore stew?
It’s a funny name, and no — there are no frogs in this stew! The dish originated in a small Lowcountry fishing community on St. Helena Island named Frogmore, near Beaufort and Hilton Head.
What is the difference between Low Country Boil and Frogmore stew?
Nothing! They’re actually two different names for the same dish. In addition to Low Country Boil, Lowcountry Boil, and Frogmore Stew, you might also know this South Carolina favorite as a Shrimp Boil Recipe, Beaufort Stew, a Beaufort Boil, or a Tidewater Boil. The dish is a milder version of the similar Louisiana-style crawfish boil.
What is shrimp boil seasoning made of?
We use Old Bay seasoning for our shrimp boil recipe, which is a combination of celery salt, spices (like red pepper and black pepper), and paprika.
Shrimp Boil Recipe Ingredients
This is just a quick overview of the ingredients that you’ll need for an authentic Frogmore Stew recipe. As always, specific measurements and complete cooking instructions can be found in the printable recipe box at the bottom of the post.
- Water, kosher salt and Old Bay seasoning: the flavorful base for the boil.
- Baby red potatoes: small new potatoes go straight into the pot while they’re still whole. No chopping or peeling necessary!
- Sausage: we like hot smoked sausage in this dish, but you can use kielbasa, andouille, or your favorite variety.
- Corn: fresh corn on the cob is a must! Cut each cob into 2 or 3 smaller pieces.
- Shrimp: use unpeeled jumbo shrimp for the best flavor. If you can find them, shrimp with the heads on are ideal.
How much shrimp per person for Frogmore Stew?
Plan on about ½ pound of shell-on shrimp per person. That should be a sufficient amount for most appetites, given the sausage, potatoes, and corn also in the pot.
How to Make Frogmore Stew
Other than shucking the corn, there’s virtually no prep work involved for this simple, hearty, and flavorful meal! There are just two main rules when it comes to Frogmore Stew: use the freshest ingredients, and don’t overcook anything.
This meal is best during the summer months when the local corn is sweet, and you can just spread some newspapers on a table outside. Pour a cold beer, and let everyone eat with their hands!
- Bring the water, salt, and Old Bay seasoning to a boil.
- Add the potatoes, reduce the heat slightly, and cook for 15 minutes.
- Add the sausage and cook for 5 more minutes.
- Stir in the corn and cook for 3 minutes.
- Add the shrimp, and cook until pink — about 1-2 more minutes.
- Drain all of the ingredients from the water and serve the “stew” on a large serving platter, in individual bowls, or on a picnic table lined with newspapers.
Sides to Serve with Frogmore Stew
This is basically a one-pot meal; however, there’s always room for a few more sides! Serve the Lowcountry Boil with homemade coleslaw; tomato, cucumber and onion salad; cucumber salad; hush puppies; Southern-style green beans; perfect oven-roasted asparagus; hoe cakes; or cast iron cornbread.
Storage
If you have any leftovers, the cooked stew will keep in an airtight container in the refrigerator for 1-2 days.
How to Reheat
Reheat the leftovers in the microwave for about 2 minutes, or just until warmed through. You can also place the stew in a baking dish and reheat in the oven at 350°F for about 10 minutes, or until warm. Just be careful that you don’t reheat for too long, or the shrimp will become tough and rubbery.
Shrimp Boil Recipe Variations
- To serve a crowd, you’ll want to double all of the ingredients and cook the stew in a very large stockpot.
- For extra flavor, boil the stew in beer or stock, rather than water.
- Include sliced Vidalia onion or whole, peeled garlic cloves in the pot.
- Add live blue crabs to the boil! They can go into the pot at the same time as the corn.
- We use hot smoked sausage, but you can substitute with just about any fully-cooked sausage — such as andouille sausage, kielbasa, or smoked chicken sausage or turkey sausage.
- Make a shrimp boil recipe on a sheet pan in the oven using this recipe.
Tips for the Best Frogmore Stew Recipe
- The key to a great Lowcountry boil is using the freshest ingredients available. Serve this dish in the summer when you can get sweet local corn on the cob.
- Leave the shrimp shells on for cooking and let your guests do the peeling. This makes for easier prep, but it also gives the stew the best flavor. Better yet if you can find shrimp with the heads on!
- Keep a close eye on the pot and don’t let any of the ingredients cook too long. There’s nothing worse than mushy potatoes or rubbery shrimp at a Lowcountry boil!
- Offer extra options for your guests to season their meals. Additional Old Bay seasoning is great, along with lemon wedges for garnish, hot sauce, and bowls of melted butter, tartar sauce, or cocktail sauce for dipping. Sprinkle with fresh parsley or other herbs, too!
More Lowcountry Recipes to Try
One-Pot Easy Chicken Bog
40 minutes mins
Charleston Red Rice
1 hour hr
Southern Shrimp and Grits Recipe
25 minutes mins
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 slices
- 3 – 4 ears fresh corn, husked, cleaned and cut into 2 or 3 pieces
- 2 lbs. shrimp, unpeeled
- Optional, for serving: melted butter, cocktail sauce or tartar sauce
Instructions
- Bring water, salt and Old Bay seasoning to a boil in a large stockpot or Dutch oven.
- Add whole potatoes, reduce heat slightly, and cook for 15 minutes.
- Add sausage and cook for 5 more minutes.
- Stir in corn; cook for 3 more minutes.
- Add shrimp and cook until pink, about 1-2 minutes.
- Remove all of the ingredients from the water and serve on a large platter, in individual bowls, or on a picnic table lined with newspapers.
Video
Notes
- The key to a great Lowcountry boil is using the freshest ingredients available. Serve this dish in the summer when you can get sweet local corn on the cob.
- Leave the shrimp shells on for cooking and let your guests do the peeling. This makes for easier prep, but it also gives the stew the best flavor. Better yet if you can find shrimp with the heads on!
- Keep a close eye on the pot and don’t let any of the ingredients cook too long. There’s nothing worse than mushy potatoes or rubbery shrimp at a Lowcountry boil!
- Offer extra options for your guests to season their meals. Additional Old Bay seasoning is great, along with bowls of melted butter, tartar sauce, or cocktail sauce for dipping.
- To serve a crowd, you’ll want to double all of the ingredients and cook the stew in a very large stockpot.
- For extra flavor, boil the stew in beer or stock, rather than water.
- Add live blue crabs to the boil! They can go into the pot at the same time as the corn.
- We use hot smoked sausage, but you can substitute with just about any fully-cooked sausage — such as andouille, kielbasa, or smoked chicken sausage or turkey sausage.
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!