What is Frogmore Stew? It's a mixture of sausage, potatoes, corn
and shrimp, seasoned with a prepared spice mix such as Old Bay seasoning,
and boiled until everything is tender and the shrimp have turned
pink. The name Frogmore is the names of an old fishing community
on St. Helena Island, South Carolina. According to legend, a fisherman
developed the recipe when he couldn't find fish for stew. He scavenged
for leftovers, added what shrimp and crab he did catch, and the
delicious result has become a hallmark recipe of the Low country.
- 1/4 cup Old Bay seasoning
- 4 lbs small red potatoes
- 2 lbs kielbasa or hot, smoked line sausage, cut into 1½-inch
- 6 ears fresh corn, halved
- 4 lbs unpeeled, large fresh shrimp
- Additional Old Bay seasoning
- Commercial cocktail sauce
Fill large container of a propane cooker halfway with water; add
1/4 cup Old Bay seasoning. Bring to a boil, following manufacturer's
instructions. Add potatoes, return to a boil, and cook 10 minutes.
Add sausage and corn; return to a boil, and cook 10 minutes or until
potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp
turn pink. Remove with a slotted spoon onto a serving platter or
newspaper-lined table. Serve with additional Old Bay seasoning and
Note: Frogmore Stew may be cooked indoors in a large Dutch oven on a cook top surface, over high heat, if desired.