Frogmore Stew Recipe and History


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


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 beer.

Frogmore Stew


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.


 


Shop What's Cooking America - Easy on-line shopping for all your soup making needs such as soup pots, soup ladles, cast iron Dutch ovens, crock pots/slow cookers, vegetable peelers, soup bowls, soup spoons, and Linda's favorite Super-Fast Thermapen Thermometer.


Follow What's Cooking America on Facebook


Frogmore Stew Recipe - How To Make Frogmore Stew:

Recipe Type: Shrimp, Soups & Stews, Pork, Corn
Cuisine: Southern, Low Country Foods
Yields: 8 servings
Prep time: 10 min
Cook time: 15 min


Ingredients:

1 1/2 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 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 taste)

 

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


Preparation:

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.
 

 


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy