Photo courtesy of Piggly Wiggly Carolina, Inc.
Frogmore Stew is considered a classic
Low Country South Carolina dish. This dish is also know as Low-Country boil and
Beaufort Stew. The dish gets its name from a place that has only a post office
on one side of the road and a two-story white country store on the other.
Frogmore is the mailing address for the residents of St. Helena Island just off
the South Carolina coast.
Frogmore Stew is actually not a stew and it contains NO Frogs!
Frogmore Stew features two main ingredients, fresh shrimp and
freshly-shucked yellow corm, but most anything that is good boiled,
such as crabs, redskin potatoes, and even crawfish can be added. This
seafood boil is usually served on paper plates around
newspaper-covered picnic tables outdoors, with plenty of ice-cold
Beaufort historian, Gerhard Spieler believes that the recipe was the invention of local shrimpers
who used whatever food items they had on hand to make a stew. Richard Gay of Gay
Seafood Company also claimed to have invented Frogmore Stew. On National Guard
duty in Beaufort in the 1960s, he was preparing a cookout of leftovers for his
fellow guardsmen and he brought the recipe home to the community of Frogmore
with him, putting out copies of the recipe at his seafood market and
selling all the necessary ingredients. Frogmore Stew has become a current favorite at
some fancy restaurants in Charleston and some of the resorts along the Carolina coast.
Check out my
Shrimp Recipes for more great cooking ideas. Also check out
Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.
Frogmore Stew Recipe - How To Make Frogmore Stew:
Soups & Stews,
Low Country Foods
Yields: 8 servings
Prep time: 10 min
Cook time: 15 min
1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
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 1/2-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 crab boil seasoning per gallon water (or more to
** Some people like to substitute fresh crab for the shrimp.
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, 5 minutes.
Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately, don't wait until water is boiling).
Add shrimp and cook and additional 3 to 5 minutes longer.
Don't 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. This is a messy dish; you’ll need a whole
handful of napkins or paper towels.
Yields 8 servings.