Frogmore Stew

Dive into the heart of South Carolina with this easy Frogmore stew! 

Despite its name, there are no frogs in sight: just a mouthwatering mix of shrimp, sausage, corn, and potatoes. 

So why the name? This low-country boil is said to have originated in the Frogmore community on St. Helen’s island. 

It’s not just a meal, it’s a celebration of community. So line a picnic table with newspaper, dump out the stew, and dig in low-country-style!

Why You’ll Love This Frogmore Stew

Southern Classic: Frogmore stew offers an authentic low-country experience. Serve it communal-style with plenty of napkins and some cold brews.

One-Pot Wonder: Made in one pot, this shrimp boil simplifies cooking and cleanup. Just do yourself a favor and line the table with newspaper since things get messy. 

Flavorful Feast: Featuring Old Bay, Zatarain’s Crab Boil, succulent shrimp, smoky sausage, tender potatoes, and sweet corn, it’s a mouthwatering feast. 

Perfect for Gatherings: As a communal dish, Frogmore stew is meant to be shared! It’s perfect for casual outdoor get-togethers and family events.

Ingredients

• Large Unpeeled Shrimp: They’re cooked in their shells for maximum flavor and juiciness.
  
• Smoked Sausage: To complement the sweetness of the corn and shrimp. I recommend using andouille or kielbasa sausage.
  
• Small Red Potatoes: These little spuds soak up all the delicious seasonings in the pot.
  
• Fresh Corn: It’s sweet, crisp, and bursting with summer flavor.
  
• Old Bay Seasoning: A classic blend of herbs and spices brings out the best in seafood dishes.
  
• Zatarain’s Crab Boil: The secret weapon! This zesty seasoning adds an extra kick of flavor to the already delicious broth. 

How to Make Frogmore Stew

This Southern delicacy is the easiest thing to make. The trick is to cook each component in stages. That way, you ensure all the flavors meld together and avoid overcooking.

1. Prep. Boil the water, Old Bay Seasoning, and Zatarain’s Crab Boil in a large stockpot.

2. Cook the potatoes. Add the red potatoes. Cook for about 15 minutes.

3. Add the sausage. Add the smoked sausage. Cook for another 5 minutes.

4. Add the corn. Add the corn. Cook for another 5 minutes.

5. Add the shrimp. Add the unpeeled shrimp and stir gently. Cook for about 3-4 minutes.

6. Drain. Drain the contents of the pot into a large colander.

7. Serve. Serve hot and enjoy!

Tips for the Best Frogmore Stew

Frogmore stew is easy to make, no matter your skill level! But before you start, though, I recommend checking out these tips.

• Fresh is best. Use the freshest seafood and vegetables available for the best flavor.
  
• Flavor the stock. For a more flavorful stock, add beer to the pot. Lagers, pilsners, or pale ales with low IBUs are best. You can also use chicken stock. 
  
• Adjust the seasonings. Adjust the amount of seasoning according to your taste, especially if using pre-seasoned seafood.
  
• Spice it up. For a spicier version, add a bottle of your favorite hot sauce. Try Texas Pete, Louisiana, Tabasco, or your favorite.
  
• Can’t find Zatarain’s Crab Boil? Just use the Old Bay seasoning. You can also season with a mix of cayenne pepper, smoked paprika, thyme, oregano, and bay leaves.
  
• Try tasty add-ins. Consider adding other seafood like crab legs or crawfish. You can also add veggies like onions or mushrooms and aromatics like garlic or lemon wedges.
  
• Complete the feast. Drain the cooking liquid and spread the contents of the pot out on a newspaper or a large platter. Serve with melted butter, hot sauce, lemon wedges, and crusty bread on the side.

How to Store

Whenever I serve this dish, there’s never a bite left in sight! If you do have leftovers, though, here’s what to do with them:

To Store: Let the stew cool completely. Transfer to an air-tight container and refrigerate for up to 2 days. Separate the seafood from other ingredients if possible to prevent overcooking during reheating.

To Freeze: Freezing is not recommended because of the seafood content. If necessary, freeze only the sausage, potatoes, and corn separately for up to 3 months.

To Reheat: Gently warm the stew in a pot on the stovetop over medium-low heat, stirring occasionally until heated through. Or, reheat in the oven at 275°F for 10-15 minutes, covered with foil.