Description

Frogmore Stew, also known as Low Country boil, is a classic Southern seafood boil featuring shrimp, smoked sausage, red potatoes, and corn cooked together in a savory, spiced broth. This communal dish is flavorful, easy to prepare, and perfect for sharing with family and friends.

Ingredients

Broth

6 quarts water
0.75 cup Old Bay Seasoning™

Vegetables

2 pounds new red potatoes
12 ears corn, husked, cleaned and quartered

Proteins

2 pounds hot smoked sausage links, cut into 2-inch pieces
4 pounds large fresh shrimp, unpeeled

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Instructions

Prepare the seasoned broth: In a large stockpot, bring 6 quarts of water and 0.75 cup Old Bay Seasoning™ to a rolling boil over high heat. This seasoned water will infuse all the ingredients with classic Low Country flavors.
Cook the potatoes: Add 2 pounds of new red potatoes to the boiling broth. Let them cook for 15 minutes until they start to soften but still hold their shape, as potatoes require the longest cooking time.
Add the smoked sausage: Stir in 2 pounds of hot smoked sausage links cut into 2-inch pieces. Allow the sausage to cook for 5 minutes so it heats through and absorbs the seasoning.
Cook the corn: Add 12 ears of husked, cleaned, and quartered corn to the pot. Cook for an additional 5 minutes until the corn becomes tender and flavorful.
Finish with the shrimp: Finally, stir in 4 pounds of large fresh shrimp, unpeeled. Cook the shrimp until they turn pink, about 5 minutes, being careful not to overcook to keep them juicy.
Drain and serve: Once all ingredients are cooked, immediately drain the stew to prevent overcooking. Serve hot, traditionally spread out on newspaper-covered tables for a communal experience.

Notes

For best flavor, use fresh large shrimp and live sausage smoked with robust seasoning.
Do not overcook the shrimp as they will become tough and rubbery.
Feel free to customize with additional spices such as cayenne pepper or garlic for extra kick.
Serve with melted butter, lemon wedges, and crusty bread for a complete meal.
This dish is traditionally eaten by hand and shared directly from the table.