Description
This classic Frogmore Stew, also known as a Low Country boil, is a flavorful and hearty seafood feast that combines shrimp, smoked sausage, corn, and potatoes cooked together in a seasoned broth. Perfect for feeding a crowd, this recipe captures the vibrant essence of Southern coastal cuisine with its Old Bay spiced broth and communal style serving.
Ingredients
Scale
Broth
- 6 quarts water
- 0.75 cup Old Bay Seasoning™
Vegetables
- 2 pounds new red potatoes
- 12 ears corn, husked, cleaned and quartered
Proteins
- 2 pounds hot smoked sausage links, cut into 2-inch pieces
- 4 pounds large fresh shrimp, unpeeled
Instructions
- Prepare the broth: In a large stockpot, bring 6 quarts of water and 0.75 cup Old Bay Seasoning™ to a rolling boil over high heat. This seasoned water forms the flavorful base for the stew.
- Cook the potatoes: Add 2 pounds of new red potatoes to the boiling broth. Let them cook uncovered for 15 minutes until they begin to soften but still hold their shape.
- Add the sausage: Stir in 2 pounds of hot smoked sausage links cut into 2-inch pieces. Allow the sausage to cook for 5 minutes to heat through and absorb the spices.
- Incorporate the corn: Add 12 ears of husked, quartered corn to the pot. Cook for another 5 minutes until the corn becomes tender and flavorful.
- Cook the shrimp: Finally, stir in 4 pounds of large fresh shrimp, unpeeled. Cook for about 5 minutes until the shrimp turn pink. Avoid overcooking to maintain juiciness.
- Drain and serve: Immediately drain the entire stew to prevent overcooking and serve hot. Traditionally, this stew is enjoyed communal style, often spread out on newspaper-covered tables for easy sharing.
Notes
- Use fresh shrimp for best texture and flavor.
- Adjust Old Bay Seasoning quantity according to your spice preference.
- Peel shrimp before eating or provide small forks for guests to peel at the table.
- Serve with melted butter and lemon wedges for added richness and freshness.
- Great for large gatherings and outdoor cookouts.
