Timeless Lowcountry Discovery

What’s Cookin’ – Lowcountry Boil or Frogmore Stew

Whatever you like to call it, this is a delicious, one pot dish that will make everyone happy. The recipe below is just a basic recipe, some folks like to add blue crabs to the boil or even crab legs. When your delicious boil is ready to eat, drain and pour on a newspaper-covered table – preferably outside – and enjoy!


4 pounds small red potatoes cut in halves or quarters, depending on size
5 quarts water or replace part of the water with beer (any kind you like)
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 or 3 lemons halved
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional, some say the shells add flavor

Cocktail sauce and lemon butter garlic sauce


Add potatoes to a 12 quart stockpot, then add 5 quarts water or beer, lemons and seasonings. 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. Serve with cocktail sauce and lemon butter garlic sauce.
Serves 12.