Frogmore Stew

A family tradition at the beach: having Frogmore Stew. And no, there are no amphibians in it.

The following version of the recipe came from Paula Dean’s magazine, where it’s called the less evocative “Low Country Boil”. (I had no idea that she had her own magazine, nor that she published recipes that didn’t start with “melt a stick of butter”.)

In a very big pot, bring eight quarts of water and a packet of crab boil spices to a boil. (You can buy the packet pre-made; we used Zatarin.) Be aware that this part always takes much more time than you expect. We started at 6:30 and wound up eating after 8 o’clock. It helps if you have munchies and drinks while you wait.

When the water is boiling, put in 12 redskin new potatoes and a pound of smoked sausage, cut into 2-inch lengths. After 20 minutes, add 6 ears of corn, cut in halves. After 10 more minutes, put in 3 pounds of fresh shrimp. After 3 more minutes, you’re done. Drain the pot and dig in.

This version is for 6 people, but it scales well. For every additional person, add another couple of potatoes, a bit more sausage, another ear of corn, and a 1/4-1/2 pound of shrimp. It’s a great beach recipe because you can buy the potatoes and corn at one of the roadside veggie stands on your way there and the shrimp fresh at the shore. Plus, it makes for lots of great conversation as you peel shrimp and hand around bowls of food.


4 Responses to “Frogmore Stew”

  1. Lea Says:

    The Cajun version of that is the same, an called “having a crab boil” (which sounds like a skin problem).
    While Dean’s version may not call for a stick of butter, the Cajun one sure does! You pass a stick around for the corn and potatoes.
    If you’ve watched The Proud Family, you’ve probably seen the ep. where they take their high-tone relations to a restaurant that serves Frogmore/Low Country/Crab Boil by pulling on a cord, releasing a heap directly on to the table.

    Which is pretty darn close. It’s reallllly casual food.

  2. Dave Mahlin Says:

    If it’s Paula’s recipe, shouldn’t it be called Low country BOLL (sic)?

  3. Lisa Lopacinski Says:

    It sounds like our version of a fish boil, only with shrimp instead of whitefish. YUMMM

  4. Hallie Says:

    Then there’s Lowcountry Boil Potato Salad. You see it’s easy to make too much of this recipe when plannign for a large crowd. So the next day, take all the leftovers, peel the shrimp, dice the sausage, husk the corn, add some celery, mayonaise and sour cream, and you have a FABULOUS Seafood-Sausage-Potato salad!




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