Frogmore Stew
Frogmore Stew, also known as Lowcountry Boil or Beaufort Stew, is a traditional Southern dish that originated in the Lowcountry region of South Carolina, particularly in the area around Beaufort and the Sea Islands. Despite its name, Frogmore Stew does not actually contain frogs; it is a delicious seafood boil made with ingredients such as shrimp, mussels, corn on the cob, sausage, and potatoes, all boiled together in a seasoned broth. The origins of the dish can be traced back to local seafood boil traditions in the coastal regions of South Carolina, where ingredients like shrimp, mussels and crab are plentiful. The name “Frogmore” comes from a community on St. Helena Island near Beaufort, where the dish is said to have been popularized.
Ingredients
4 quarts water
1/2 cup Old Bay seasoning
1 pound smoked sausage, cut into 2-inch pieces
12 small red potatoes
6 ears of corn, shucked and cut in half
4 pounds large crayfish
4 pounds mussels
Instructions
In a large pot, bring water and Old Bay seasoning to a boil.
Add the sausage and potatoes to the pot and cook for about 15 minutes.
Add the corn to the pot and cook for an additional 7 minutes.
Add the crayfish and mussels to the pot and cook about 3-4 minutes.
Drain the water from the pot or use a slotted spoon to transfer the ingredients to a table covered with newspaper.
Serve the Frogmore Stew with additional Old Bay seasoning, melted butter, cocktail sauce, and lemon wedges on the side. Enjoy your delicious Frogmore Stew!
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Frogmore Stew