What better way to warm up your family setting during this winter than with a warm, steamy, serving of Frogmore Stew. This combination of shrimp, smoked sausage, corn on the cob, and potatoes creates a hearty dish for the whole family to enjoy.
Frogmore Stew, also known as the Lowcountry Boil, originated in the 1960s on St. Helena Island, near Beaufort, South Carolina. In the 1980s, however, the postal service abolished the name Frogmore, because Frogmore is only one of several St. Helena Island communities, changing the name of the popular dish to Lowcountry Boil.
When serving Lowcountry Boil, be sure to have plenty of napkins and newspapers ready. This is a messy dish; you’ll need a whole handful of napkins. The suitable way to serve this dish is on newspapers, making this cleanup an easy task for everyone.
- 1 Stockpot
- 1 Can of beer
- ½ Fresh lemon
- 12 Small red potatoes
- 1 Bag of Old Bay Seafood Seasoning
- 12 Ears of corn (fresh or frozen)
- 2 lbs. Kielbasa sausage (cut into 2 – 3 inch pieces)
- 2 – 3 lbs. of Shrimp
Pour can of beer, fresh lemon, and bag of Old Bay Seafood seasoning into a stockpot with 5 quarts of water. Bring to a boil and add the small potatoes. Let boil for around 8 minutes. Then, add the ears of corn, and the Kielbasa sausage. Let that cook for approximately 3-4 minutes. Add the shrimp into the pot. As soon as the shrimp turns pink, drain the pot and dump the stew out onto the table covered in newspaper.
Recipe from Mary Lisa Grumman