If you’ve never tried a Frogmore Stew Recipe, you’re in for a real treat—a dish that’s as much about the experience as it is the flavor. This South Carolina low country boil brings together juicy shrimp, tender potatoes, sweet corn, and smoky sausage all simmered with a generous helping of Old Bay seasoning. I absolutely love this because it’s like throwing a seafood party in your pot, and everyone can dig right in. If you want a fuss-free crowd-pleaser that feels like a warm hug from the South, keep reading to get my favorite way to make Frogmore Stew.
Why You’ll Love This Recipe
- Simplicity: With just a few steps, you’ll have a flavorful feast ready in under 40 minutes.
- Flavor-packed: The combination of Old Bay, smoky sausage, and fresh shrimp is downright addictive.
- Perfect for gatherings: It’s a communal dish that gets everyone chatting and enjoying.
- Customizable: Easily swap veggies or sausage types to fit your taste or what’s on hand.
Ingredients You’ll Need
The magic of this Frogmore Stew Recipe lies in how these simple ingredients work together. Each one plays a starring role—from the sweetness of the corn to the spicy kick of the smoked sausage—so it’s worth picking quality items for the best flavor.
- Water: Essential as the cooking base to bring everything together evenly.
- Old Bay Seasoning: This is the soul of the stew—don’t skimp on it, or the flavor falls flat.
- New Red Potatoes: Their tender skins add texture and soak up that broth beautifully.
- Hot Smoked Sausage Links: Adds a smoky, spicy depth that contrasts perfectly with the sweetness of shrimp and corn.
- Corn on the Cob: Fresh ears give a natural sweetness and crunch that’s signature to Frogmore stew.
- Large Fresh Shrimp (unpeeled): Cooking with shells on locks in juiciness and flavor—plus, it feels fun to peel at the table!
Variations
One of the things I love about Frogmore Stew Recipe is how flexible it is. You can play around with the ingredients to suit your mood or dietary needs—making it your own little kitchen tradition.
- Swap the sausage: I’ve tried Andouille and kielbasa, both bring a lovely different smoky note that I love on chilly nights.
- Add more veggies: Sometimes I toss in some sliced bell peppers or onions for extra flavor and color.
- Make it mild: If hot sausage isn’t your thing, use a milder smoked sausage or even chorizo for a different twist.
- Shell-free shrimp: If you want less mess, peeled shrimp works fine, though you lose some flavor from cooking shells in.
How to Make Frogmore Stew Recipe
Step 1: Bring Your Seasoned Water to a Boil
Start by filling a large stockpot with about 6 quarts of water and add ¾ cup of Old Bay Seasoning. Bring it to a rolling boil over high heat. This step is key because that broth is going to permeate every ingredient with that classic zing. Don’t rush—make sure your water is bubbling well before adding anything else.
Step 2: Drop in the Potatoes
Add 2 pounds of new red potatoes (washed but whole) to the boiling water. Cook them for about 15 minutes until they’re just tender enough to pierce with a fork. I love these potatoes because their skins hold up well and soak up that spicy broth.
Step 3: Add Sausage and Corn
Next, toss in 2 pounds of hot smoked sausage cut into 2-inch pieces and 12 ears of corn, husked and quartered. Let these cook together for another 5 minutes. This timing helps the sausage flavor infuse the broth without overcooking the corn, which you want crisp-tender, not mushy.
Step 4: Finish with the Shrimp
Stir in 4 pounds of large fresh shrimp with shells on and cook about 5 minutes, or until they turn a bright pink and curl up. This step is crucial—shrimp cook fast, so keep an eye to avoid rubbery texture. Once pink, drain everything immediately to keep it from overcooking.
Pro Tips for Making Frogmore Stew Recipe
- Prep in Advance: Cut your sausage and quarter the corn before heating water to speed up the cooking process.
- Don’t Overcrowd the Pot: Make sure your pot is big enough so each ingredient cooks evenly; if not, split into two batches.
- Peeling Shrimp at the Table: Leaving shells on while cooking locks in flavor, and peeling at the table makes the meal interactive and fun.
- Drain Immediately: Once shrimp are done, drain right away to prevent mushy seafood and soggy veggies.
How to Serve Frogmore Stew Recipe
Garnishes
I like to sprinkle fresh chopped parsley and an extra dash of Old Bay on top just before serving. Sometimes a squeeze of lemon brightens the whole dish, balancing the smoky sausage and rich shrimp beautifully.
Side Dishes
Since the Frogmore Stew Recipe is packed with hearty ingredients, I usually keep sides simple: crusty bread for soaking up juices and a crisp green salad or coleslaw to add freshness and crunch.
Creative Ways to Present
For special occasions, I love serving this stew spread out on a newspaper-lined picnic table and providing mallets for cracking shells. It becomes less of a dish and more of a festive, hands-on experience everyone enjoys!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. I find the shrimp can get a bit firmer the next day, but overall, the flavors stay lovely.
Freezing
I don’t generally recommend freezing Frogmore Stew Recipe because shrimp texture suffers when thawed. However, you could freeze the potatoes, sausage, and corn separately if you want to prep components ahead.
Reheating
Reheat leftovers gently on the stovetop over low heat with a splash of water or broth to prevent drying out. Avoid microwaving directly since shrimp can become rubbery fast.
FAQs
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What makes Frogmore Stew different from a regular seafood boil?
Frogmore Stew, originating from South Carolina’s Lowcountry, is a specific type of seafood boil that typically features fresh shrimp with shells on, new red potatoes, hot smoked sausage, and corn, all cooked together in a heavily seasoned broth with Old Bay. Unlike some boils, this stew is served drained and mixed rather than dumped on a table with broth.
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Can I use frozen shrimp for this recipe?
Yes, but fresh shrimp with shells on gives the best flavor and texture. If using frozen, thaw thoroughly and adjust cooking time as frozen shrimp tends to release water, which can dilute the seasoning.
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Do I have to use Old Bay seasoning?
Old Bay is the classic and traditional choice for its unique blend of spices, but you can experiment with other seafood seasoning blends if you prefer. Just make sure to use a generous amount to keep the flavor punchy.
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How spicy is Frogmore Stew?
The heat level depends largely on the sausage you use. Hot smoked sausage gives a nice kick, but you can opt for milder varieties if you prefer less spice.
Final Thoughts
When I first tried making Frogmore Stew Recipe at home, I was blown away by how easy it was to create such a vibrant, soulful meal. It quickly became a favorite for family dinners and weekend get-togethers—there’s something about gathering around a big pot and peeling shrimp that just makes food taste better. I hope you’ll give this recipe a whirl and discover the joy of a true Lowcountry boil in your own kitchen. Trust me, your taste buds and guests will thank you!
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Frogmore Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Seafood Boil
- Method: Stovetop
- Cuisine: Southern American
Description
Frogmore Stew, also known as Lowcountry Boil, is a flavorful South Carolina classic that combines fresh shrimp, sweet corn, tender new red potatoes, and smoky sausage in a seasoned, hearty seafood boil. This one-pot dish is perfect for gatherings, offering a satisfying blend of textures and tastes with the zesty kick of Old Bay seasoning.
Ingredients
Seafood Boil Base
- 6 quarts water
- 0.75 cup Old Bay Seasoning™
Vegetables and Sausage
- 2 pounds new red potatoes
- 12 ears corn – husked, cleaned and quartered
- 2 pounds hot smoked sausage links, cut into 2 inch pieces
Seafood
- 4 pounds large fresh shrimp, unpeeled
Instructions
- Prepare the Boiling Liquid: In a large stockpot, bring 6 quarts of water to a rolling boil over high heat. Stir in 0.75 cup of Old Bay Seasoning to infuse the water with the signature spicy, savory flavor essential to Frogmore Stew.
- Cook Potatoes: Add 2 pounds of new red potatoes to the boiling, seasoned water. Allow them to cook for approximately 15 minutes until they start to become tender, since potatoes take the longest to cook.
- Add Sausage: Next, introduce 2 pounds of hot smoked sausage pieces to the pot. Let them cook along with the potatoes for an additional 5 minutes to heat through and blend flavors.
- Add Corn: Add the quartered ears of corn, totaling 12, to the pot. Cook all ingredients together for 5 more minutes, allowing the corn to soften while retaining its sweetness and texture.
- Add Shrimp: Finally, stir in 4 pounds of large fresh unpeeled shrimp. Cook for about 5 minutes or until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Drain and Serve: Drain the entire contents immediately using a large colander to prevent overcooking. Serve the steps hot, ideally scattered on a newspaper-covered table or large platters to enjoy communal-style eating.
Notes
- Frogmore Stew is a traditional South Carolina Lowcountry boil known for its simplicity and bold flavors.
- Using unpeeled shrimp keeps the seafood juicy and adds more flavor during cooking.
- Feel free to add other shellfish like crab or crawfish for variation.
- The dish is best served immediately to enjoy the shrimp at their peak tenderness.
- Leftovers can be refrigerated but the seafood is best fresh.
Nutrition
- Serving Size: 1 serving (about 1/12 of recipe)
- Calories: 499 kcal
- Sugar: 5 g
- Sodium: 2733 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 53 g
- Cholesterol: 299 mg
