Frogmore Stew or Low Country Boil Recipe (2022)

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This Authentic Frogmore Stew or Low Country Boil Recipe is a wonderful one-pot seafood crowdpleaser packed with shrimp, crab, sausage, corn, beer, citrus flavors, and spices galore! Serve this for a fun summer party and bring all of your guests to Georgia or South Carolina for the evening! Don’t confuse low country favorites with New Orleans classics like Seafood Gumbo, Shrimp Etouffee, Shrimp Po’boy, or Beignets. Low Country classics, like Seafood Boil, Savannah Red Rice or Shrimp and Grits, have a flavor all their own!!!

A HUGE THANK YOU to What’s Gina Cooking for guest posting and providing this wonderful recipe!

Frogmore Stew, Beaufort Stew, or Low Country Boil, whatever you prefer to call it, one thing is in common:
It’s one big pot of southern deliciousness!

I’m honored to guest post for Grandbaby Cakes. I just couldn’t figure out what I wanted to share with her audience. Since I am from Savannah, Georgia and live in the heart of the Low Country, it had to be something with seafood. And something to reflect my heritage.

What Is Frogmore Stew? What is a Low Country Boil?

Although it originated on St. Helena’s Island in South Carolina, people from each coast love to combine different types of seafood in a pot and have a party.

Frogmore is a small Gullah-Geechee fishing community that’s near Hilton Head and Beaufort, and it’s basically shrimp, corn, potatoes and sausage boiled together in a spicy stock. My family is from Daufuskie Island (South Carolina) and Wilmington Island (Georgia), and since I am a certified “Geechee Girl”, I add a few more things to this Low Country Boil to kick it up a notch, along with blue crabs.

Low Country Boil Ingredients

My secret weapons for Frogmore Stew are simple:

  1. Beer (Lots of it. It’s 85% of my stock. I prefer Budweiser, but my Papa liked Esslinger and I hear it might be making a comeback. He and my Grandmother ran a restaurant/night club for over 50 years (From the mid 20’s until the early 70’s) on Wilmington Island, and they were known for their seafood boils and deviled crabs.
  2. Lemons and limes in the stock, and for your dipping sauce.
  3. Two different kinds of “Boil in the bag” spice mix. My favorite brands are Zatarain’sand Louisiana.
  4. Petite Yukon Gold Potatoes.

Yes, I know lots of people use these 4 ingredients, but it’s what you do with them, that makes a world of difference.

And before I go any further, I have seen some frogmore stew recipes with boiled eggs, snow crab legs, crawfish, and stone crabs. I like adding mussels to mine as well, so it’s whatever you prefer.

(Video) How to make Low Country Boil | Frogmore Stew | South Carolina traditional Foods

Tips: For Smoked Sausage, I like Georgia Boy but you can use chicken, turkey or beef sausage.

For your Shrimp, wash them off really good in cool water if they are fresh. I like mine with the heads on because the flavor is richer, but frozen is also fine.

For the Blue Crabs, you can also substitute king crab legs. I would get estimate about 1 ½ per person.

For Hot Sauce, I also love Texas Pete!

Low Country Boil for 20

Note: While this low country boil recipe feeds 10-12, feel free to double in order to feed this feast to a large crowd of 20. This is the perfect frogmore stew recipe to serve for a summer time party. It feels fresh and fun and is a little bit different from the average barbecue, Fish Fry or even Mexican Fiesta.

How to Make Low Country Boil

Now the fun begins!
I absolutely love to cook, but I love cooking to music even more. Its like its sets the tone for the flavor. Turn your on favorite playlist (Anything with Earth Wind & Fire or Jill Scott) should work, poor a half glass of cold beer and let’s get started.

Once your low country boil is ready, you should have your area ready for this delicious feast.
We clear the table off and put either newspaper or brown contractor’s paper down, have the crab claw crackers ready, paper towels and small bowls for dipping.

Low Country Boils are the perfect way to kick off Summer fun, but we actually do them all year round, whether inside or out. I like to cook mine inside because this heat in Savannah can take your breath away, depending on the time of day. And since I suggested a glass of beer, I would stay inside!

And as my family would say after seeing all of this wonderful food:
“We gwine to nyam goodfashin!”
We are going to eat good.
Yes we are!

Frogmore Stew or Low Country Boil Recipe (4)

Frogmore Stew (Low Country Boil Recipe)

This Authentic Frogmore Stew or Low Country Boil Recipe is a wonderful one-pot seafood crowdpleaser packed with shrimp, crab, sausage, corn, beer, citrus flavors, and spices galore! Serve this for a fun summer party and bring all of your guests to South Carolina for the evening!

4.65 from 56 votes

Print Pin Rate

Course: Main Course

Cuisine: Cajun/Creole, low country, Southern

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 10 people

Calories: 310kcal

(Video) Seafood Boil | Low Country Boil Recipe | Frogmore Stew (GF/DF)

Author: Jocelyn Delk Adams

Ingredients

  • 5 (25 ounce) beer cans divided
  • 1 (3 ounce) Zatarain’s Crab Boil box
  • 1 (3 ounce) Louisiana Crab Boil box
  • 1 Old Bay Seasoning container plus more if needed
  • 2 fresh bay leaves can go up to 3
  • 3 garlic bulbs cut in half
  • 2 lbs Petite Yukon Gold Potatoes washed and set aside
  • 1 (32 ounce box) of smoked sausage cut into 1 inch diagonal slices.
  • 3 lemons cut in quarters and divided
  • 3 limes cut in quarters and divided
  • 6 ears of fresh corn broken into quarters or you can use frozen cobblers
  • 2 lbs medium to large shrimp
  • 12 cooked Blue Crabs
  • 1/2 cup butter
  • 1 bottle of hot sauce

Instructions

  • Bring a large stockpot (at least 12 quart) of water (6 quarts), 4 ½ cans of beer to a simmer.

  • Add the Zatarain’s crab boil bag, and open the Louisiana crab boil bag and empty the contents into the pot.

  • Add ¼ cup of Old Bay seasoning.

  • Add the bay leaves, garlic, potatoes, sausage and half of the lemons and limes.

  • *Season Check Time- Is the broth smoky, salty and spicy? If not add a little more Old Bay.

  • Simmer for 15 minutes until the potatoes are almost soft.

  • Now add the corn, cooking for 10 minutes.

  • We clear the table off and put either newspaper or brown contractor’s paper down, have the crab claw crackers ready, paper towels and small bowls for dipping.

    (Video) Low Country Boil (Frogmore Stew)

  • Add the shrimp, allowing them to turn pink before turning the stove off. Add your cooked crabs and allow to sit in the liquid for 10-15 minutes.

  • Strain the liquid out of the pot, but keep ½ cup aside for the dipping sauce. You can either put everything on a platter or just spread it out on the table.

  • Melt the stick of butter, Old Bay seasoning to taste, a few dashes of hot sauce, the juice from the other lemons and limes you put aside and the reserved liquid from the pot. Whisk together and pour into the condiment bowls and serve.

Notes

Note: For Shrimp, Wash them off really good in cool water if they are fresh. I like mine with the heads on because the flavor is richer, but frozen is also fine.

Note: For Sausage, I like Georgia Boy but you can use chicken, turkey or beef sausage.

Note: For Blue Crabs, you can also substitute king crab legs. I would get estimate about 1 ½ per person.

Nutrition

Calories: 310kcal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 258mg | Sodium: 873mg | Potassium: 674mg | Fiber: 5g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 41mg | Calcium: 179mg | Iron: 6mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

(Video) Low Country Boil or Frogmore Stew?

FAQs

Whats the difference between Frogmore Stew and Lowcountry Boil? ›

According to Trip Advisor, “Low Country Boil and Frogmore Stew is one and the same. Frogmore is a little area in SC between Savannah and Charleston. Typically it will consist of potatoes, Sausage, corn, onions and shrimp boiled in a crab boil season.

Why is Lowcountry Boil called Frogmore Stew? ›

So where did the funny name come from? (No, no frogs are in the stew.) The dish originated in a small Lowcountry fishing community on St. Helena Island named Frogmore, near Beaufort and Hilton Head. It's also sometimes called Lowcountry boil or Beaufort stew.

What is Frogmore Stew made of? ›

What is Frogmore Stew? Frogmore Stew is a traditional Lowcountry dish made with four primary ingredients: shrimp, corn on the cob, new potatoes, and smoked sausage.

What's another name for Lowcountry Boil? ›

Other names for a Lowcountry Boil

While Lowcountry Boil is the most common name for this recipe, it is also called Frogmore Stew, Beaufort boil, tidewater boil or a Carolina One-Pot.

Whats the difference between a Lowcountry Boil and a seafood boil? ›

Seafood Boils go by many different names depending on which part of the country is serving this American tradition. It's called a Low Country Boil or Tidewater Boil on the southern coasts of South Carolina, Georgia and Florida. These always include fresh-from-the-water shrimp.

Do you put eggs in a seafood boil? ›

Eggs are added to seafood boils because they are good for soaking up the spices and the rich flavors of the seafood boil dipping sauce or the seasoned water used to cook the seafood boil recipe in.

What does Lowcountry Boil mean? ›

A lowcountry boil is the southeastern coast's equivalent to a New England clambake. Take the fresh shellfish catch of the day, dump it in a giant pot with some vegetables and sausage, and you're more than halfway to a giant feast for you and your friends.

What is a Southern seafood boil called? ›

You've maybe heard it called many names: Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil. Traditionally, you'll find them in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes.

Why is it called Lowcountry Boil? ›

Over the years the dish became more popularly known as “Lowcountry Boil” because of the key ingredient, shrimp, which is a principal product of the Lowcountry. Many recipes differ, but the staple ingredients of shrimp, sausage, corn and potatoes remain the same.

Videos

1. Georgia Low Country Seafood Boil
(Leisure cooking at home with Barry)
2. Instant Pot Shrimp Boil Recipe | Low Country Cookout
(I Wash You Dry)
3. Low country Boil
(Wolfemonsters)
4. Low Country Seafood Boil with Shrimp, Crabs & Clams
(Cabela's Cooking)
5. Low Country Boil A Feast For Parties
(Cilla's Stuff & Things)
6. Frogmore Stew
(Gourmet Fishing)

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