Frogmore Stew

Name: Frogmore Stew
Yield: Serves 8
Cuisine: American
Ingredients: 3 tablespooons shrimp or crab boil, such as Old Bay Seasoning; 3 tablespoons salt; 1½ gallons water; 4 pounds fresh shrimp; 2 pounds hot smoked link sausage, cut into 2-inch pieces; 12 ears freshly shucked corn, broken into 3- to 4-inch pieces

Preparation info

Serves
8

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

This is an easy way to feed a crowd, and it’s absolutely delicious if you have fresh shrimp and corn and don’t overcook them. If they don’t make spicy smoked sausages in your neck of the woods, use any smoked sausage such as Kielbasa and add some crushed red pepper to the recipe.

Ingredients

3 tablespooons shrimp or crab boil, such as Old Bay Seasoning
3 tablespoons salt

Americas
United States
Stew
South Carolina

Method

In a large stockpot, add the shrimp boil and salt to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. Do not wait for the liquid to come to a boil when timing the corn and shrimp. Drain immediately and serve.