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South Carolina Frogmore Stew – Hearty and Casual One Pot Meal

Posted By HelenFern On In Main dish | 7 Comments
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South Carolina is known for some tasty foods. I love a good, cold glass of sweet tea. The state also boasts about their fried seafood, peaches, pecans and, my favorite, Frogmore Stew (AKA – Low country boil).

Typically served on newspapers and can be eaten with your fingers. But where did this dish get it’s name? It originated on St. Helena Island in a small Low Country fishing community named Frogmore. It’s also known as Low Country boil and is a wonderful casual meal any time of year! And it’s so easy!

Here’s How to Do it:

Put the water, Old Bay, salt and lemon pepper in a large pot and bring to a boil. Reduce heat to medium and add the potatoes.

Cut the sausage into chunks and add to the pot.

Cover and simmer for about 30 minutes, or until the potatoes are soft.

Add the corn and simmer another 10 minutes.

Rinse the shrimp, but leave the peel on.

Add it to the pot and simmer another 5 to 8 minutes, or until the shrimp is pink and firm.

Cover your serving platter with newspapers or a newspaper printed tablecloth and place the food on it.

Everyone takes what they want and enjoys! Serve with lemons and seafood sauce.

Hungry?

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South Caroline Frogmore Stew

South Carolina is known for some tasty foods. I love a good, cold glass of sweet tea. The state also boasts about their fried seafood, peaches, pecans and, my favorite, Frogmore Stew (AKA - Low country boil).

Author: HelenFern
Ingredients
  • 6 cups water
  • 6 - 8 small to medium red skinned potatoes
  • 2 - 3 large ears of corn (fresh or frozen), cut in half
  • 1 pound shell on shrimp (I used medium)
  • 1 pound andouille sausage
  • 2 Tablespoons Old Bay Seasoning
  • 2 teaspoons salt
  • 1 Tablespoon lemon pepper
  • lemon slices on the side
Instructions

  1. Put the water, Old Bay, salt and lemon pepper in a large pot and bring to a boil. 

  2. Reduce heat to medium and add the potatoes. 

  3. Cut the sausage into bite sized chunks and add to the pot.

  4. Cover and simmer for about 30 minutes, or until the potatoes are soft. 

  5. Add the corn and simmer another 10 minutes.

  6. Rinse the shrimp, but leave the peel on.

  7. Add it to the pot and simmer another 5 to 8 minutes, or until the shrimp is pink and firm.Cover your serving platter with newspapers and place the food on it.Everyone takes what they want and enjoys! Serve with lemons and seafood sauce.

  8. Cover your serving platter with newspapers and place the food on it. Everyone takes what they want and enjoys! 

    Serve with lemons and seafood sauce.

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