Created by Richard Gay, of Frogmore, S.C., this one-pot wonder was used when this resourceful cook, a National Guardsman, needed to prepare a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew, which was later named Frogmore in honor of his hometown. The postal service eliminated the name Frogmore, which changed the name of this popular dish to Lowcountry Boil or Beaufort Stew. The recipe is popular on the southern Atlantic coast from Georgia to the Lowcountry of South Carolina. It’s generally a combination of boiled smoked sausage, potatoes, corn and shrimp; seasoned with seafood boil and cooked in a big pot. Crab, onion and butter are frequent additions to the pot, and having a removable drain basket will make cooking easier. Great for relaxing trips to the beach, it is also an easy recipe to create for a crowd. The rule of thumb is the bigger the crowd, the bigger the pot.
4 pounds of red potatoes
5 quarts of water
Old Bay seasoning to taste
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds of large fresh shrimp
Add potatoes to large pot, and then add 5 quarts water and seasoning. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain well and dump pot onto a newspaper covered picnic table. This recipe can easily be adjusted to serve as many people as needed. Serves 12.