frogmore stew

Frogmore Stew

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.


Frogmore Stew

  • Servings: 6
  • Difficulty: easy
  • Print


  • 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


  1. In a large pot, bring water, salt and Old Bay seasoning to a boil.

  2. Add potatoes and reduce the heat slightly. Cook for 15 minutes.

  3. Add sausage and cook for an additional 5 minutes.

  4. Stir in the cobs of corn and cook for 3 minutes.

  5. Add the shrimp and cook until pink, about 1 to 2 more minutes.

  6. 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.


Steve D.

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