Frogmore Stew: A Classic Low Country Boil
If you’re looking for a delicious, crowd-pleasing seafood dinner, this Frogmore Stew is a Southern classic worth making. Loaded with juicy shrimp, smoky sausage, sweet corn on the cob, and tender baby potatoes, this one-pot meal brings bold coastal flavors straight to your kitchen.
Despite its name, Frogmore Stew isn’t a traditional stew with a thick broth. It’s a Low Country Boil, a beloved dish associated with South Carolina’s coastal communities. The ingredients are cooked together in a large pot of seasoned water, then drained and served hot for a relaxed, family-style meal.
The secret to great Frogmore Stew is layering the ingredients according to their cooking times. Potatoes go in first, followed by sausage and corn, with the shrimp added near the end so they stay tender and juicy.
Whether you’re hosting a summer gathering, planning a weekend seafood feast, or simply craving a hearty Southern dinner, this easy Frogmore Stew recipe delivers plenty of flavor with minimal fuss.
Table of Contents
Why You’ll Love This Frogmore Stew
- Classic Southern Flavor: Seafood seasoning, lemon, and smoky sausage create a delicious combination.
- One-Pot Convenience: Cook the main ingredients together for easy preparation and cleanup.
- Perfect for Sharing: This recipe is ideal for family dinners, cookouts, and casual gatherings.
- Fresh and Hearty: Shrimp, potatoes, corn, and sausage make a satisfying meal.
- Easy to Customize: Adjust the seasoning and add crab legs or other seafood to suit your preferences.
Ingredients for Frogmore Stew
For the Boil
- 2 pounds (900 g) large shrimp, shell-on and deveined
- 1 pound (450 g) smoked sausage, sliced into thick rounds
- 1 1/2 pounds (680 g) small red or baby potatoes
- 4 ears corn on the cob, cut into halves or thirds
- 1 large lemon, halved
- 1 large onion, quartered
- 1/3 cup Old Bay or similar seafood seasoning, adjusted to taste
- 2 tablespoons salt, or to taste depending on the seasoning
- 2 bay leaves
- 3–4 garlic cloves, lightly crushed
- 4 quarts (3.8 liters) water
For Serving
- 4 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
- Lemon wedges
- Extra seafood seasoning
- Hot sauce, optional
Instructions: How to Make Frogmore Stew
Step 1: Prepare the Ingredients
Wash the potatoes and corn. Cut the corn into manageable pieces and slice the smoked sausage into thick rounds. Devein the shrimp if needed, keeping the shells on for extra flavor if desired.
Step 2: Season the Water
Fill a large stockpot with approximately 4 quarts of water. Add the seafood seasoning, salt, bay leaves, crushed garlic, onion, and lemon halves. Bring the water to a rolling boil.
Step 3: Cook the Potatoes
Add the potatoes to the boiling seasoned water. Cook for approximately 12–15 minutes, depending on their size, until they begin to soften but are not completely tender.
Step 4: Add the Sausage
Add the sliced smoked sausage to the pot. Boil for another 4–5 minutes to warm the sausage and allow its smoky flavor to blend with the seasoned water.
Step 5: Add the Corn
Add the corn pieces and continue boiling for approximately 5–7 minutes, until the corn is tender and the potatoes are nearly cooked through.
Step 6: Cook the Shrimp
Add the shrimp and cook for approximately 2–4 minutes, depending on their size, until they turn pink and opaque. Avoid overcooking, as shrimp become tough when left in boiling water too long. Shrimp should reach an internal temperature of 145°F (63°C).
Step 7: Drain the Boil
Turn off the heat and carefully drain the contents of the pot using a large colander. Remove the bay leaves and lemon halves. Use oven mitts and take care when handling the hot pot and boiling liquid.
Step 8: Add Butter and Serve
Transfer the shrimp, sausage, potatoes, and corn to a large serving platter or a lined serving table suitable for food. Drizzle with melted butter, sprinkle with fresh parsley and additional seafood seasoning, and serve with lemon wedges and hot sauce.
Enjoy your Frogmore Stew while it’s hot!
7 Tips for the Best Frogmore Stew
1. Choose Similar-Sized Potatoes: Small potatoes cook more evenly and are easier to serve. If using larger potatoes, cut them into chunks before boiling.
2. Add Ingredients in Stages: Potatoes take the longest to cook, while shrimp cook quickly. Adding ingredients in the correct order prevents overcooked seafood and undercooked vegetables.
3. Use Quality Seafood Seasoning: Old Bay is a popular choice, but other seafood boil seasonings also work well. Check the salt content before adding extra salt.
4. Keep the Shrimp Tender: Add shrimp near the end of cooking and remove them as soon as they turn pink and opaque.
5. Don’t Skip the Lemon: Lemon adds brightness and helps balance the richness of the sausage and butter.
6. Customize Your Seafood: Add crab legs, crawfish, or mussels if desired. Adjust the cooking order according to the type and size of seafood.
7. Serve Immediately: Frogmore Stew tastes best freshly cooked, when the corn is sweet, the potatoes are tender, and the shrimp are juicy.
What to Serve with Frogmore Stew
Frogmore Stew is a complete meal on its own, but these sides can make your seafood feast even more enjoyable:
- Cornbread: A classic Southern side with a slightly sweet flavor.
- Garlic Bread: Perfect for enjoying with melted butter and seasoned juices.
- Coleslaw: A cool, crunchy side that balances the warm spices.
- Green Salad: Adds freshness to this hearty meal.
- Extra Lemon Wedges: A squeeze of lemon brightens the seafood flavors.
- Cocktail Sauce: A tangy dipping option for shrimp lovers.
How to Store and Reheat Leftovers
Refrigeration: Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. For best quality, consume within 3 days.
Reheating: Reheat the potatoes, sausage, and corn in a covered saucepan with a small splash of water or broth until hot. Add the shrimp near the end to warm them gently without overcooking. Ensure leftovers reach 165°F (74°C) when reheated.
Freezing: Cooked shrimp may become softer after freezing, and potatoes can change texture. For best quality, enjoy Frogmore Stew fresh or refrigerate leftovers promptly.
Food Safety: Do not leave cooked seafood sitting at room temperature for more than 2 hours, or more than 1 hour when temperatures exceed 90°F (32°C).
Frequently Asked Questions
Why is it called Frogmore Stew?
The dish is named after Frogmore, a community on St. Helena Island in South Carolina. It’s also widely known as Low Country Boil or Beaufort Boil.
Is Frogmore Stew actually a stew?
Not in the usual sense. Unlike a thick, spoonable stew, Frogmore Stew is a seafood boil made by cooking shrimp, sausage, corn, and potatoes in seasoned water and draining the liquid before serving.
Can I use frozen shrimp?
Yes. Thaw the shrimp safely in the refrigerator before cooking and drain them well. Frozen shrimp can also be cooked directly from frozen, but they require additional cooking time and can make timing less predictable.
Can I make Frogmore Stew spicier?
Absolutely! Add cayenne pepper, crushed red pepper, spicy sausage, or hot sauce. Start with a small amount and adjust to your preferred heat level.
Can I prepare Frogmore Stew without sausage?
Yes. Simply leave out the sausage or replace it with additional seafood or vegetables. The seafood seasoning, lemon, corn, and potatoes will still create a flavorful meal.
What is the best way to serve Frogmore Stew?
Serve it hot on a large platter with melted butter, lemon wedges, parsley, and extra seafood seasoning. For a casual gathering, use a food-safe serving tray or lined table and keep the food at a safe serving temperature.
Final Thoughts
Frogmore Stew is a delicious celebration of Southern coastal cooking. With juicy shrimp, smoky sausage, sweet corn, tender potatoes, and bold seafood seasoning, this easy one-pot meal is perfect for sharing with family and friends.
Follow the simple cooking order, add the shrimp near the end, and finish with melted butter and fresh lemon for a flavorful Low Country Boil everyone can enjoy.
FAQ
What is the difference between frogmore stew, a low country boil, and a southern seafood boil?
They are essentially the same popular one-pot dish. Names vary by region and family tradition, but all three describe a classic American dish with shell-on shrimp, smoked sausage, corn, and potatoes cooked in seasoned water. A traditional Carolina recipe uses Old Bay seasoning, fresh corn, and a relaxed, communal presentation.
Can I use frozen corn or pre-cooked sausage for this shrimp boil recipe?
Absolutely! Fresh ears of corn, cut into serving-size pieces, are staples of any authentic southern seafood boil. Frozen corn works well when fresh corn is out of season. Smoked sausage, such as kielbasa or andouille, is cured, so warm it and release its savory depth into the broth.
What is the secret to not overcooking the shrimp in this best seafood boil recipe?
Timing is everything when you make frogmore stew. Add shrimp during the final few minutes of cooking because they cook very quickly. Remove the pot from the heat when shells turn pink and flesh becomes opaque, preventing a rubbery texture.
How can I adapt this traditional recipe if I don’t have a large stockpot?
You can make this classic American dish in a large Dutch oven or batches, avoiding overcrowding. You can also make an oven-baked seafood boil by tossing potatoes, sausage, and corn with butter and seasonings. Spread them on a sheet pan, cover to steam, and add shrimp near the end.
What is the best way to store and reheat leftovers safely?
Place leftover frogmore stew in shallow airtight containers and refrigerate within two hours. When ready to enjoy it again, reheat ingredients gently in a covered skillet with a small splash of water or broth. Warm them just until heated, avoiding high heat that can dry out the shrimp.
