I love my state of South Carolina, I really do. We have certain things here that are ours to call our own and Frogmore Stew is one of them. It was named for Frogmore, St. Helena's Island in Beaufort County, off the coast of South Carolina. Frogmore Plantation was given the name by John Grayson an early owner after his ancestral home in England. The house was built in 1810.
Frogmore Stew is also called Lowcountry Boil or Beaufort Stew. It is not really a stew but a boil and there are no frogs in it.
This recipe can be adjusted for any size crowd. You can make as little or as much as you like. The cooking times for each item are what is the most important thing. You want all of your items to be done but not under or certainly not overcooked.
Printable Recipe
Printable Recipe
Ingredients:
2 Lbs. smoked sausage like Kielbasa cut into 2" pieces
2 Lbs. large fresh shrimp left in shells
12 ears fresh corn cut into 3" pieces
2 Lbs. small new potatoes red or white whole
1/3 cup Old Bay Seasoning
1 lemon for pot (optional) and other lemons to serve with the stew
**If you like a kick add a little cracked red pepper to taste**
Fill Large Stock Pot with 4-6 quarts water
Bring to a boil
Add Old Bay Seasoning, peeled whole onion and 1 lemon cut in half to pot
- Add new potatoes and cook for 10 minutes
- Add sausage and cook for 5 minutes
- Add corn and cook for 5 minutes
- Add the fresh unpeeled shrimp stir and cook until they turn pink for about 4 minutes. Watch for color change to prevent overcooking the shrimp
- Drain pot as soon as the shrimp have cooked
Prepare your table by laying layers of newspaper on top for serving the stew.
Pour from pot directly onto the paper and serve immediately with lemon wedges.
12 Servings
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