Frogmore Stew
A classic South Carolina Lowcountry boil of shrimp, smoked sausage, sweet corn, and red potatoes simmered together in a spiced broth — a festive one-pot feast built for outdoor gatherings.
Ingredients
- 2 lbs large shrimp, shell-on (21-25 count)
- 12 oz gluten-free smoked sausage (such as kielbasa), cut into 2-inch pieces
- 4 ears ears of corn, shucked, halved
- 2 lbs small red potatoes
- 12 cups water
- 1/4 cup Old Bay seasoning
- 4 bay leaves
- 1 head head of garlic, halved crosswise
- 2 lemons, halved
- 2 tbsp hot sauce (such as Tabasco)
- 2 tsp salt
- 6 tbsp unsalted butter, melted, for serving
Instructions
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1
Fill a very large pot (at least 12 quarts) with 12 cups water. Squeeze 2 halved lemons into the water and drop in the halves. Add 1/4 cup Old Bay seasoning, 4 bay leaves, 1 head halved crosswise head of garlic, 2 tbsp hot sauce (such as Tabasco), and 2 tsp salt. Bring to a rolling boil over high heat.
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2
Add 2 lbs small red potatoes to the boiling water. Cook for 12 minutes, until just barely tender when pierced with a knife.
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3
Add 12 oz cut into 2-inch pieces gluten-free smoked sausage (such as kielbasa) to the pot. Cook for 5 minutes.
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4
Add 4 ears shucked, halved ears of corn to the pot. Cook for 4 minutes.
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5
Add 2 lbs large shrimp, shell-on (21-25 count) to the pot. Cook just until the shrimp turn pink and curl, about 2-3 minutes. Do not overcook. The shrimp are done when they reach an internal temperature of 120°F (49°C) for medium doneness.
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6
Drain everything through a large colander. Discard the bay leaves, lemon halves, and garlic head.
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7
Spread the stew out on a large newspaper-lined table or transfer to a large serving bowl. Serve immediately with 6 tbsp melted, for serving unsalted butter and extra hot sauce on the side.