Frogmore Stew

Prep Time
Cook Time
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"Not that I have anything against eating frogs, but this isn't a stew and there are no frogs in it! Frogmore Stew gets it’s name from a place that has only a post office on one side of the road and a two-story white country store on the other. This is a typical Low Country Boil from South Carolina - it's also known as Tidewater Boil or a Beaufort Boil. Like it's New England cousin, it consists of vegetables, sausage and seafood, boiled up and then dumped on the table to eat. Frogmore Stew consists of just shrimp, though many people add or substitute crab or lobster..."

Original recipe yields 8 servings
  • The general rule is 2 tablespoons crab boil seasoning per gallon water (or more to taste)


  • Serving Size: 1 (1348 g)
  • Calories 744.3
  • Total Fat - 37 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 351.4 mg
  • Sodium - 2388.1 mg
  • Total Carbohydrate - 54.5 g
  • Dietary Fiber - 6.9 g
  • Sugars - 10.3 g
  • Protein - 51.5 g
  • Calcium - 196 mg
  • Iron - 3.5 mg
  • Vitamin C - 35.8 mg
  • Thiamin - 0.6 mg

Step 1

In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.

Step 2

When the seasoned water comes to a boil, add the red skin potatoes and boil for 20 minutes. The potatoes should be easily pierced with a knife, but not mushy.

Step 3

Add the sausage and gently boil, uncovered, for 5 minutes.

Step 4

Add the corn and continue cooking an additional 5 minutes. Begin timing immediately, do not wait until water is boiling).

Step 5

Add shrimp and cook an additional 3 minutes longer. Remove from heat and drain immediately.

Step 6

This is a messy dish! Serve with lots of paper towels or napkins, melted butter and cocktail sauce.

Tips & Variations

No special items needed.