Frogmore stew

In the South Carolina lowcountry, summer, shrimp season and feeding a crowd mean it's time for Frogmore stew

This low country boil recipe is inspired by Frogmore stew. It comes together quickly and feeds a slew on a budget.

This classic southern low country boil recipe is meant to feed a crowd, with loads of potatoes, sausage, corn, onions and shrimp boiled in a seasoned broth.

Frogmore stew is a traditional South Carolina low country boil made with unpeeled shrimp, corn on the cob, new red potatoes, and hot smoked sausage.

This authentic frogmore stew recipe is the perfect seafood boil to prepare for picnics, summer barbecues, or birthdays.

A delicious example of South Carolinas low-country cooking, Frogmore stew is named for a tiny town on the coastal island of St. Helena. The flavorful one-pot dish, reputedly created in the 1950s by a local shrimp fisherman, calls for shrimp, corn on the cob, smoked sausage and new potatoes steamed in a savory broth. A favorite for parties and celebrations, its traditionally served outdoors on newspaper-covered picnic tables, accompanied by frosty mugs of ice-cold beer.

Marie’s Low Country Boil, AKA "Frogmore Stew". This is an easy, flavourful way to feed a couple... or a crowd! Highly customizable, too!

The folks at Gay Fish Company on St. Helena Island near Beaufort claim to have created the first recipe for this seafood boil decades ago. They share printed copies of it at their old-school shrimp boat docks and seafood store. Here it is, verbatim: (Serves 5 to 6)

You'll be pleasantly surprised at how useful your slow cooker can be during the warmer months, sparing you from using the oven and turning your kitchen into a sauna.

Chef Mike Lata's Frogmore Stew is a one-pot mix—a “boil”—of the Lowcountry’s peak summer offerings, including shrimp, sweet corn, and heirloom potatoes.