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Square overhead shot of frogmore stew in a dutch oven.
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5 from 4 votes

Frogmore Stew (Lowcountry Boil)

This classic Lowcountry boil simmers shrimp, smoked sausage, sweet corn, and red potatoes in one seasoned pot for an easy, hands-on summer dinner. It feeds a crowd and comes together with almost no prep.
Course Dinner
Cuisine Southern
Keyword Frogmore Stew, frogmore stew recipe, Lowcountry Boil, shrimp boil recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 people
Calories 562kcal
Author Blair Lonergan

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.
    Shrimp boil seasoning Old Bay in a jar.
  • Add the potatoes. Drop in the red potatoes and boil for about 10 minutes, until they're just starting to turn tender.
    Ingredients for an authentic frogmore stew recipe.
  • 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.
    Square overhead shot of a platter of low country boil.

Video

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

Serving: 1/5 of the pot | Calories: 562kcal | Carbohydrates: 33g | Protein: 51g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 514mg | Sodium: 2348mg | Potassium: 1060mg | Fiber: 3g | Sugar: 5g | Vitamin A: 111IU | Vitamin C: 23mg | Calcium: 283mg | Iron: 6mg