Frogmore Stew (Lowcountry Boil)
A one-pot boil of shrimp, sausage, corn, and potatoes named for the Frogmore community on St. Helena Island, poured out for a communal feast.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28
- carbs
- 42
- protein
- 34
- calories
- 580
Instructions
- 1
Fill a large stockpot with water. Add the seasoning, lemon, and onion, and bring to a boil.
- 2
Add the potatoes. Cook for 10 minutes.
- 3
Add the sausage and corn. Cook for 10 more minutes.
- 4
Add the shrimp. Cook for 3-5 minutes until pink and just cooked through.
- 5
Pour everything into a large colander to drain the water.
- 6
Pour the food out onto a newspaper-lined table or into large serving trays.
- 7
Serve with melted butter and cocktail sauce.
Chef's tips
Add ingredients in stages so nothing overcooks. Shrimp go in last and need only a few minutes. Use a well-seasoned boil base like Old Bay or a Lowcountry seafood seasoning.
Storage
Refrigerate leftovers in an airtight container up to 2 days.
Reheating
Reheat in a skillet with a splash of the cooking broth or in the microwave until warmed through.
Common mistakes to avoid
- •Adding shrimp too early, resulting in overcooked rubbery shrimp
- •Not adding enough seasoning to the boiling water
Serving suggestions
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