Frogmore Stew

By jodieg

Frogmore Stew is considered a classic
Low Country South Carolina dish. This dish is also know as Low-Country boil and
Beaufort Stew. The dish gets its name from a place that has only a post office
on one side of the road and a two-story white country store on the other.
Frogmore is the mailing address for the residents of St. Helena Island just off
the South Carolina coast.

Frogmore Stew is actually not a stew and it contains NO Frogs! Frogmore Stew features two main ingredients, fresh shrimp and freshly-shucked yellow corm, but most anything that is good boiled, such as crabs, redskin potatoes, and even crawfish can be added. This seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer.

Ingredients

• 1 1/2 gallons water
• Juice of one (1) lemon
• Salt to taste
• 3 tablespoons Old Bay Seasoning*
• Redskin new potatoes (depending on size, 3 or more per person)
• 2 pounds spicy sausage (like andouille or kielbasa, etc.), cut into 1/2-inch slices
• 10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces
• 4 pounds uncooked shrimp in shell, preferably jumbo-size shrimp**
• The general rule is 2 tablespoons crab boil seasoning per gallon water (or more to taste)
• Some people like to substitute fresh crab for the shrimp.

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from whatscookingamerica.net

Preparation

Step 1

In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.

When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife but not mushy.

Add sausage and gently boil, uncovered, 5 minutes.

Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately, don't wait until water is boiling).

Add shrimp and cook and additional 3 to 5 minutes longer. Don't overcook the shrimp. Remove from heat and drain immediately.

Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole handful of napkins or paper towels.