While reading a novel of the deep south, I got curious about the mention of Frogmore Stew. Here’s an adaptation of a traditional recipe from Blair Lonergan’s The Seasoned Mom. By the way, there’s no “frog” in it! The dish, also known as Low-Country Boil, originates from the fishing community of Frogmore on St. Helena Island in Beaufort, South Carolina.
- 1 Gal water
- ½ tsp kosher salt
- 3 Ts Old Bay seasoning
- 24 ozs Baby Red Potatoes
- 1 lb Hot Smoked Sausage. such as Andouille or Kielbasa, cut into 2-inch slices
- 3 – 4 ears Fresh Corn, husked, cleaned and cut into 2 or 3 pieces
- 2 lbs Shrimp, unpeeled
In a large pot, bring water, salt and Old Bay seasoning to a boil.
Add potatoes and reduce the heat slightly. Cook for 15 minutes.
Add sausage and cook for an additional 5 minutes.
Stir in the cobs of corn and cook for 3 minutes.
Add the shrimp and cook until pink, about 1 to 2 more minutes.
Remove the ingredients from the water and serve the “stew” on a large platter, in individual bowls, or on a picnic table lined with newspapers.