Frogmore Stew


  • 5 lbs small new potatoes
  • 10 ears of corn on the cob, halved or cut into thirds
  • 12 medium onions, peeled and left whole
  • 5 lbs andouille or smoked sausage, cut into 2 inch pieces
  • 3 lbs whole button mushrooms, cleaned
  • 10 lbs medium-large shrimp, shell on
  • 3 heads of garlic, peeled, cloves halved
  • 6 bay leaves
  • 1 cup old bay seasoning or rex crab boil
  • black pepper to taste
  • lemon slices for serving
  • 6 blue crabs, optional
Frogmore stew is a typical low country South Carolina dish. It contains potatoes, corn, onions, sausage, mushrooms and shrimp, and don’t worry it doesn’t contain any frogs. This recipe will feed a crowd.

  • Fill a large stock pot halfway with water, and add half of the old bay or rex crab boil, then add the garlic and bay leaves.
  • Bring to a boil, then add the potatoes and cook for 20 minutes.
  • Add the remainder of the old bay or crab boil
  • Add the corn, sausage and onion and cook for 10 minutes more.
  • Add the mushrooms and shrimp and cook for another 3 to 4 minutes or just until the shrimp turn red and begin to float.
  • Drain the stock pot and pour the frogmore stew over a newspaper covered table.
  • Serve with lemon wedges and additional old bay for serving.

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