Entree: United States – North Carolina (Southern United States) – Frogmore Stew

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Additional 20 min

Total 55 min

Ingredients

- 6 qt (5.7 L) water
- 2 tbsp (30 ml) kosher salt
- 3 tbsp (45 ml) Old Bay seasoning, plus extra for serving
- 1 cup (240 ml) dry beer or dry white wine (optional, can use extra water)
- 3 lb (1.36 kg) small new potatoes, halved if larger
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1.5 lb (680 g) smoked kielbasa or smoked sausage, sliced into 1 in (2.5 cm) rounds
- 6 ears corn, shucked and halved (or 3 lb / 1.36 kg frozen corn)
- 3 lb (1.36 kg) raw shrimp, peeled and deveined (tails on or off per preference; approx. 16–30 count)
- 4 tbsp (60 g) unsalted butter
- 2 lemons, quartered, plus extra lemon wedges for serving
- 1/4 cup (15 g) chopped fresh parsley
- Optional: hot sauce for serving

Instructions

Short Description:
A rustic Lowcountry one-pot boil of shrimp, smoked sausage, new potatoes, and corn seasoned generously with Old Bay and finished with butter and lemon. Serve family-style for a casual coastal feast.

Regional Notes:
This North Carolina coastal version follows the Frogmore/Lowcountry boil tradition: seafood-forward (shrimp) with smoked sausage, sweet summer corn, and new potatoes all boiled together in a heavily Old Bay–seasoned stock. Compared with inland boils, it emphasizes shrimp and Old Bay to reflect the state's coast and Carolina seafood preferences.

1. In a very large stockpot, bring the 6 qt (5.7 L) water to a rolling boil. Stir in kosher salt, 3 tbsp (45 ml) Old Bay seasoning, and the beer or wine if using.
2. Add the potatoes, quartered onion, and smashed garlic to the pot. Return to a boil and cook until potatoes are nearly tender, about 10–12 minutes depending on size.
3. Add the sliced smoked sausage and the halved ears of corn. Continue boiling for 5–7 minutes until the corn is heated through and potatoes are fully tender.
4. Add the shrimp to the pot and cook just until pink and opaque, about 2–3 minutes (do not overcook). If using very large shrimp, check for doneness earlier.
5. Turn off the heat and drain the pot using a large colander, or carefully pour the contents onto a rimmed sheet pan or newspaper-lined table for a traditional presentation. Reserve a cup of the cooking liquid if you want to thin butter or mop sauce.
6. In a small saucepan or microwave-safe bowl, melt the butter and stir in a pinch of extra Old Bay (about 1/2–1 tsp / 2–5 ml) and a squeeze of lemon. Drizzle the butter over the drained boil or toss everything gently to coat.
7. Transfer the Frogmore Stew to a large serving platter or spread on a covered table for communal eating. Garnish with chopped parsley and lemon quarters. Serve immediately with extra Old Bay, lemon wedges, and hot sauce at the table.