Frogmore Stew
a.k.a Lowcountry Boil, a.k.a Beaufort Stew
What is Frogmore Stew?
Frogmore Stew is a classic one-pot dish from the coastal Lowcountry region of the Southeast. It’s most often made with shrimp, corn on the cob, sausage, and potatoes boiled together with spices and served communally— traditionally drained and dumped onto newspaper-covered tables. This dish is also known as Beaufort Stew, or just Lowcountry Boil, especially outside of South Carolina. But the Frogmore moniker remains popular in its home state.
So, no frogs?
Nope. The dish is named after Frogmore, a tiny community on St. Helena Island in South Carolina, near Beaufort.
Richard Gay, owner of Gay Fish Company in Frogmore, invented and named the dish in the 1960. while serving in the National Guard in Beaufort. Gay first concocted a seafood boil from leftovers to feed a large group of fellow soldiers. He later brought the recipe back to his hometown and started sharing it with customers at his seafood market. The quirky name “Frogmore Stew” helped the dish stand out, even though similar Low Country boils have long been enjoyed throughout the coastal Southeast. Local shrimpers and Gullah/Geechee communities had prepared similar seafood boils with whatever was on hand to feed a crowd of family and friends.
The Recipe
Old Bay: (or other crab boil seasoning mix) is essential for flavoring the cooking water—1-2 tablespoons per 6 quarts of water.
Smoked Sausage: (kielbasa or andouille). The sausage is usually added early to flavor the broth—1/4 lb per person.
New Potatoes: Small red or new potatoes are included to make the stew more substantial. They are boiled until tender and absorb the spices and juices. Potatoes often go into the pot first, as they take the longest to cook—2 to 3 per person.
Corn on the Cob: Ears of sweet corn, cut into halves or thirds, are boiled in the seasoned water, absorbing the spices and adding sweetness—1 ear per person
Fresh Shrimp: Preferably locally caught (whole & shell-on). Add last to the pot to avoid overcooking—1/2 lb per person.
Extras:
Sliced lemons—1/2 per 2-3 people
beer— 1 can/bottle of lager or pilsner
hot sauce, to taste
cocktail sauce
Bring a large pot of seasoned water to a boil.
Add ingredients in the following order based on cooking time:
Potatoes: Simmer ~10–15 minutes
Sausage: Add after 5 mins
Corn: Add after 10 mins
Shrimp: Add last, boil 3–4 minutes until pink and curled up a bit.
Drain and serve the boil on newspaper-covered tables or large platters.