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Frogmore Stew

If the thought of a rich, savory crock pot meal comes to mind when you see these words in a headline, you’re in for a surprise. Frogmore stew is neither a stew, nor does it contain frogs in any way.

Frogmore Stew is a part of southern cuisine history from South Carolina, and is considered a classic dish. What Frogmore Stew is exactly is a seafood boil that goes by several other distinctive names: Lowcountry Boil, Tidewater Boil, Beaufort Stew, and Beaufort Boil.

There are quite a few stories behind this classic dish that begin with its naming after the small town that sits on St. Helena Island, which is near Beaufort, South Carolina. The origins of it though, are many. One account is that it came about by a shortage of food a shrimper was experiencing that caused him to be perplexed over what to prepare for dinner (possibly for a large group at the time). So the shrimper decided to throw together some potatoes, corn, and sausage and boil them, along with shrimp (and there was never a shortage of shrimp!).

The outcome of the boil was so delicious and the combination of ingredients so perfect together that he shared the recipe with local seafood restaurants, and it became popular under a number of different names. Now, while every recipe for Frogmore Stew has its own special “somethin’ somethin’ ” added that gives it the special touch the cook wants, the basics of the recipe are pretty much the same. So without further adieu, let’s dive into the recipe for Frogmore Stew, courtesy of What’s Cooking America.net:

Frogrmore Stew Frogmore Stew courtesy of WhatsCookingAmerica.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 8 servings

Ingredients:

  • 1 ½ gallons water
  • Juice of one (1) lemon
  • Salt to taste
  • 3 tablespoons Old Bay Seasoning*
  • Redskin new potatoes (depending on size, 3 or more per person)
  • 2 pounds spicy sausage (like andouille or kielbasa, etc.), cut into ½-inch slices
  • 10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces
  • 4 pounds uncooked shrimp in shell, preferably jumbo-size shrimp**

*The general rule is 2 tablespoons of crab boil seasoning per gallon of water (or more to taste).

**Some people like to substitute fresh crab for the shrimp.

Directions

In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.

When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife but not mushy.

Add sausage and gently boil, uncovered, for 5 minutes.

Add corn and cook, and continue cooking an additional 5 minutes (begin timing immediately, do not wait until water is boiling).

Add shrimp and cook an additional 3 to 5 minutes longer. Do not overcook the shrimp. Remove from heat and drain immediately.

Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes.

...Remember, this is a messy dish, so cast aside your pride and put on a bib! Now let the fun feeding frenzy begin!