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5 from 1 vote

Frogmore Stew {Lowcountry Boil}

A quick and easy one-pot meal made with shrimp, corn, sausage and potatoes in a highly-seasoned broth! It's the perfect eat-with-your-hands summertime dinner.
Course Dinner
Cuisine Southern
Keyword Frogmore Stew, Lowcountry Boil
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 - 6 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 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.

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.

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