FROGMORE STEW (low country seafood boil)

Dive into the vibrant flavors of the Lowcountry with our Frogmore Stew (Low Country Seafood Boil) recipe! This Southern classic is a showstopper, perfect for casual gatherings or a festive family feast. With tender shrimp, juicy scallops, hearty sausage, and fresh vegetables simmered in a flavorful broth, this dish is as fun to eat as it is to make. Whether you serve it on a newspaper-lined table for a rustic experience or a large platter for a polished touch, this recipe is guaranteed to impress.

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The beauty of Frogmore Stew lies in its simplicity and the way it brings people together. Every bite carries the essence of coastal cooking, making it a celebration of fresh ingredients and bold seasoning.

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Old Bay Seasoning

This iconic blend of herbs and spices is the backbone of many coastal recipes, adding depth and complexity with a hint of celery salt, paprika, and warming spices. Old Bay complements seafood beautifully, enhancing its natural sweetness without overpowering it. It’s a pantry staple that brings authenticity to your boil.

Fresh Lemons

Lemons aren’t just a garnish in this recipe—they’re a key ingredient that balances the richness of the seafood and sausage with a zesty brightness. The acidity cuts through the broth’s bold flavors, leaving a clean, fresh taste that makes every bite irresistible.

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Recipe Origin

Frogmore Stew, also known as Low Country Boil, originated in the small fishing community of Frogmore, South Carolina. It was created as a communal dish, combining the bounty of the coastal waters with simple, hearty ingredients that fed many at once. Traditionally, it’s served as a casual, hands-on meal where diners gather around, sharing stories and laughter while enjoying the flavorful feast. This tradition has since spread beyond South Carolina, beloved for its ease of preparation and the joy it brings to the table.

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Tips, Serving Suggestions, and Storage Advice

• Choose Fresh Seafood: For the best flavor, select the freshest shrimp and scallops available. Frozen seafood can work, but ensure it’s thawed and patted dry before cooking.

• Customize the Ingredients: Add crab legs, clams, or mussels for an even heartier boil.

• Use Large Stockpots: A 16-quart pot is ideal for cooking and ensures enough room for all the ingredients to cook evenly.

• Adjust the Spice: Prefer it spicier? Add more Old Bay or toss in a few dashes of hot sauce.

• Serve Outdoors: For an authentic experience, lay the meal out on a picnic table lined with newspaper for easy cleanup.

• Pair with Dipping Sauces: Serve melted butter, cocktail sauce, or aioli for dipping the seafood.

• Offer Bread on the Side: Crusty bread or cornbread is perfect for soaking up the broth.

• Reserve the Broth: Save the flavorful broth for a seafood soup or chowder the next day.

• Store Leftovers Properly: Refrigerate leftovers in the reserved broth to keep the seafood moist and flavorful.

• Reheat Gently: Warm leftovers over low heat to avoid overcooking the seafood.

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Unique Recipe Qualities | FROGMORE STEW

• Combines seafood, sausage, and vegetables in one pot for a complete meal.

• Perfect for large gatherings and casual entertaining.

• Easy to customize with different seafood or spice levels.

• Features a flavorful broth made from beer, stock, and Old Bay seasoning.

• Highlights fresh, seasonal ingredients like corn and potatoes.

• Quick to prepare, with minimal prep time.

• Provides an authentic taste of Lowcountry cuisine.

• Versatile serving options, from rustic to elegant.

• A great way to introduce guests to coastal cooking.

• Delicious as leftovers, with a broth that develops even more flavor overnight.

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Ingredients:

• 3 quarts water

• 1 (12 oz) bottle beer (optional)

• 2 ½ tbsp Old Bay seasoning

• 1 tbsp peppercorns

• 2 cans (12 oz each) diced tomatoes

• 3 tbsp salt

• 1 box (32 oz) chicken broth or 4 cups seafood stock (try our homemade version here)

• 3-4 lemons, halved

• 10-12 small ears of corn

• 1 large onion, diced

• 2-2 ½ lbs red potatoes, quartered

• 2 packages rope sausage (such as andouille or kielbasa), sliced

• 1 lb shrimp, peeled and deveined (tails on)

• 1 lb scallops

Instructions:

1. In a large stockpot, bring the water, chicken broth, and beer (if using) to a boil.

2. Add the Old Bay seasoning, peppercorns, salt, diced tomatoes, and halved lemons to the pot. Stir well.

3. Add the corn, potatoes, and onion. Reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender.

4. Stir in the sausage and cook for an additional 5 minutes.

5. Add the shrimp and scallops, cooking for 3-5 minutes until the seafood is opaque and just cooked through. Be careful not to overcook.

6. Drain the contents of the pot, reserving some of the broth if desired.

7. Serve the boil immediately, either on a newspaper-lined table or a large platter, and let guests help themselves.

8. Store any leftovers in the reserved broth to maintain flavor and moisture.

   
   

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MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!

1. Kitchen Tongs

2. Quality Knife

   1. Top Shelf Knives by ZWilling

3. Measuring Cups and Spoons Set

4. Large Cutting Board

5. 8Qt Pot with Lid

   1. Our Hestan 8Qt Pot with Lid

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Frequently Asked Questions (FAQ)

1. Can I make Frogmore Stew ahead of time?Frogmore Stew is best enjoyed fresh to preserve the texture of the seafood. However, you can prepare the broth, cook the potatoes, corn, and sausage in advance, and reheat before adding the seafood just before serving.

2. What’s the best way to reheat leftovers?Reheat gently over low heat in the reserved broth to avoid overcooking the seafood. Adding a splash of fresh stock or water can help refresh the flavors.

3. Can I substitute the beer?Yes! If you prefer not to use beer, simply replace it with an equal amount of additional stock or water.

4. What other seafood can I include?This recipe is highly versatile—feel free to add crab legs, clams, mussels, or even crawfish for variety. Adjust cooking times accordingly based on the seafood added.

5. How many people does this recipe serve?This recipe serves 6-8 people, depending on portion sizes. For larger gatherings, double the ingredients and use a larger pot.

6. Is it necessary to peel the shrimp?Peeled and deveined shrimp with tails on are easier to eat and make the dish more guest-friendly, but unpeeled shrimp can add additional flavor to the broth.

7. Can I make this spicier?Absolutely! Add extra Old Bay, crushed red pepper flakes, or a few dashes of hot sauce to turn up the heat.

8. What’s the purpose of the lemons?The lemons add a bright acidity that balances the richness of the broth and enhances the flavor of the seafood.

9. Can I use frozen seafood?Yes, frozen shrimp and scallops work well. Just be sure to thaw them completely and pat them dry before adding them to the pot.

10. What should I serve with Frogmore Stew?Pair it with crusty bread, cornbread, or a simple green salad to round out the meal. A glass of crisp white wine or a cold beer also complements the flavors beautifully.

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