Frogmore Stew aka “Lowcountry Boil” and “Beaufort Stew”
Frogmore Stew is a classic Low country South Carolina dish. I don’t know exactly how it got its name, but I do know that Frogmore, South Carolina is on St. Helena Island which is right off the coast from Beaufort, South Carolina which is part of the greater coastal area known as the Lowcountry.
So, I guess it doesn’t matter what you call it. I like to call it Frogmore Stew.
Frogmore Stew is one of several great winter dishes to make and serve outdoors for lots of guests.
Here is my recipe:
Frogmore Stew
2 tbs. olive oil
1 bunch fresh parsley
1 stalk celery
2 tbs. Old Bay Seasoning
3 lbs. smoked sausage, cut into 2″ chunks
3 lbs. small red potatoes
8 ears corn, cut into 2″ chunks
4 lbs. shrimp, shells left on
3 tbs. hot sauce, such as Tobasco
1 large onion
1 clove garlic
1 bell pepper
1 bay leaf
Chop pepper, onion, garlic, parsley, celery. Saute vegetables with sausage and seasoning.
Boil potatoes in a gallon of water with hot sauce. Add vegetable/sausage mixture to potatoes. Add corn and cook for 5 minutes. Add the shrimp and cook for several more minutes (until shrimp are pink).
Drain the liquid and dump the contents of the pot on a paper lined table out in your backyard. Provide plenty of paper towels and a cooler full of cold beers.
Also nice with bonfire.
