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.
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,
Cuisine: 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
2 pounds sausage (kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of
corn on the cob, broken into 3-inch pieces
4 pounds uncooked
shrimp in shell
In a large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.
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 minutes longer. Remove from heat, drain immediately, and serve.
Yields 8 servings.