Frogmore Stew
We’re back home after spending Thanksgiving with my parents in South Carolina. It was a great visit, and not just because the Thanksgiving meal was something to write home about. Indeed we stuffed our faces past the point of no return as Americans tend to do on this holiday. And then we had pumpkin pie. Gluttony aside, being back in South Carolina speaks to my soul and my stomach - the ocean waves and sea breeze, the marsh views, sunsets on the river, and shrimp boats on the dock loaded with fresh seafood. It was wonderful to unplug from the daily grind and relish the beauty of the Lowcountry.
One meal in particular has become a tradition at our family gatherings, and that’s Frogmore stew. Frogmore stew, also called Lowcountry Boil, is a traditional Lowcountry dish typically compromised of shrimp, corn on the cob, smoked sausage and new potatoes. While most might think of Frogmore stew as a dish best eaten in the summer when corn is in peak season, we tend to make Frogmore stew anytime of year when the whole family is together. With access to fresh, local shrimp year-round, why wouldn’t you?
One of my favorite activities is going to Independent Seafood in Georgetown, SC, to buy the shrimp for our meal. This last visit, I even bought a few pounds of shrimp to take back with me to North Carolina. They’re now in my freezer while I dream of all the dishes I want to make with them - shrimp and grits, gumbo, shrimp creole, etc. Independent Seafood is an unassuming, rectangular brick building that’s been in business for over 80 years. Yet, you would think it was Seattle’s Pike Place Market with the way I jump at the chance to go. Every visit, my inner fan girl can’t resist taking a dozen pictures of this small business nestled along the Sampit River.
The day we drove back to North Carolina, my Dad made Frogmore stew for lunch before we left. I eagerly studied and documented the process, so I could cook it the next time. We make this one pot meal in a turkey fryer, but you could also prepare it over the stove if you do not have one. For the recipe below, we used about a 7 gallon stockpot and filled it about 1/3 of the way with water (about 3 gallons of water). You want to have room in the pot because the water level will rise as you add each of the ingredients. We wouldn’t want the water to boil over. If you do not have a pot that’s large enough, you could split the ingredients between two smaller pots. You’ll notice that the recipe below does not include potatoes. With the starch from the corn, we typically omit the potatoes. However, it’s easy enough to include them! If you’d like to incorporate potatoes, add them to the boiling water first and cook about about 15 minutes. Then add the remaining ingredients noted below, starting with the sausage.
With the holiday season upon us, Frogmore stew makes a great one-pot meal for a crowd. My family has served this meal for Christmas Eve dinner. It’s simple, full of flavor and a definite crowd pleaser.
Frogmore Stew
Ingredients
- Water
- 2 large lemons, cut in half
- 1 large onion, quartered
- 1 bag of Zataran's crab boil (in a bag)
- 3/4 cup of Old Bay seasoning
- 2 packages (13.5 oz each) of andouille sausage
- 2 12-pack ears of corn
- 2-3 pounds of fresh, large-sized shrimp
Instructions
- In a 7 gallon stock pot, fill the pot about 1/3 of the way full with water (about 3 gallons of water).
- Add onion, lemons, crab boil bag, Old Bay seasoning and bring everything to a boil.
- Add sausage and cook for about 4-5 minutes.
- Add corn and cook for about 4-5 minutes.
- Add shrimp and cook for about 3-4 minutes. The shrimp won't take long, and you don't want to over cook them.
- Drain, remove the crab boil bag and place ingredients in a large bowl or pan for serving.
- Serve with hot sauce, cocktail sauce, etc.
