Entree: United States – South Carolina (St. Helena Island), Southern United States – Frogmore Stew

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Additional 25 min

Total 1 hr

Ingredients

- 6 quarts (5.7 L) water
- 1/3 cup (80 ml) Old Bay or Lowcountry seafood seasoning
- 2 tbsp (30 g) kosher salt
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 3 lb (1.36 kg) small red or new potatoes, halved if large
- 1 lb (454 g) smoked Andouille or kielbasa sausage, cut into 1-inch (2.5 cm) slices
- 6 ears corn, husked and each cut in half (about 6 cups / 900 g kernels on the cob)
- 3 lb (1.36 kg) large shrimp, shell-on, deveined (tails optional)
- 2 large yellow onions, halved
- 6 cloves garlic, smashed
- 3 lemons, 2 cut in halves for the boil and 1 cut into wedges for serving
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (15 g) fresh parsley, chopped
- Optional: 2 tbsp (30 ml) hot sauce or Creole mustard for serving

Instructions

Short Description:
A communal Lowcountry one-pot boil of shrimp, smoked sausage, corn, and potatoes tossed with buttery lemon and seafood seasoning. Served straight from the pot or spread on a table for family-style eating.

Regional Notes:
Named for Frogmore on St. Helena Island, this Lowcountry version emphasizes locally caught shrimp and simple boil spices (often Old Bay or Lowcountry seasoning) rather than heavy sauces. Unlike some Gulf or Mid-Atlantic boils, the South Carolina Frogmore Stew highlights sweet corn and small new potatoes with smoked sausage and a light butter-lemon finish.

1. In a very large stockpot (at least 8–10 quarts), bring 6 quarts (5.7 L) of water to a rolling boil. Add Old Bay (or Lowcountry seasoning), kosher salt, bay leaves, and whole black peppercorns. Squeeze the juice from the 2 halved lemons into the pot, then drop the squeezed halves in as well. Add the smashed garlic and halved onions.
2. Add the potatoes to the seasoned boiling water. Cook at a rolling boil until the potatoes are nearly tender, about 12–15 minutes depending on size.
3. Add the sausage slices to the pot with the potatoes and continue boiling for 5–7 minutes to heat through and flavor the liquid.
4. Add the corn halves to the pot and boil for 5 minutes, until the corn is bright and nearly tender.
5. Add the shrimp in a single layer and cook just until the shrimp turn pink and curl, about 2–4 minutes (do not overcook).
6. Turn off the heat. Using a slotted spoon or drain basket, remove the potatoes, sausage, corn, and shrimp and transfer to a large serving pan, bowl, or directly onto a newspaper-lined table for family-style service.
7. In a small saucepan or microwave-safe bowl, melt the butter and stir in the chopped parsley and optional hot sauce or a squeeze of the remaining lemon. Drizzle the buttery parsley mixture over the hot seafood and vegetables and gently toss to coat.
8. Serve immediately with lemon wedges and additional Old Bay or hot sauce on the side. Guests traditionally eat with their hands; discard shells as needed and enjoy communal-style.