Entree: United States – Carolinas Lowcountry – Frogmore Stew (A communal Lowcountry steam-pot of shrimp, crab, smoked sausage, corn, and potatoes cooked with Old Bay seasoning)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) large shrimp, peeled and deveined
- 2 lb (900 g) blue crab clusters (or snow crab), split if needed
- 1 lb (454 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch (1.3 cm) rounds
- 1.5 lb (680 g) baby red potatoes, halved
- 4 ears corn, halved, approx. 2 lb (900 g) total
- 1 cup (240 ml) beer or extra stock (optional)
- 6 qt (5.7 L) water or low-sodium seafood/fish stock
- 1/2 cup (120 g) Old Bay seasoning (plus more for serving) — or 1/4 cup (60 g) Old Bay and 2 tbsp (30 g) salt if you prefer less spice
- 1/4 cup (60 g) kosher salt (if not using pre-salted Old Bay measure to taste)
- 4 bay leaves
- 1 lemon, sliced into rounds (plus wedges for serving)
- 6 cloves garlic, smashed
- 1 medium onion, quartered
- 4 tbsp (60 g) unsalted butter, melted, for serving
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- Cocktail sauce and hot sauce, for serving

Instructions

1. In a very large stockpot, bring water or stock and beer (if using) to a rolling boil with Old Bay seasoning, kosher salt (if using), bay leaves, lemon slices, smashed garlic, and quartered onion.
2. Add the halved potatoes to the pot and boil 10 minutes until beginning to soften.
3. Add the halved corn and smoked sausage rounds; continue boiling another 6–8 minutes until potatoes are fork-tender.
4. Gently add the crab clusters and simmer 5 minutes to heat through and infuse flavors.
5. Add the shrimp and cook 2–4 minutes until shrimp turn pink and opaque—do not overcook.
6. Drain most of the cooking liquid, leaving a little to keep the ingredients moist, or transfer everything to a large serving pan or newspaper-lined table for a traditional spread.
7. Drizzle melted butter over the cooked seafood and sausage, sprinkle with additional Old Bay and chopped parsley, and serve immediately with lemon wedges, cocktail sauce, and hot sauce.