History
Frogmore is a community in the middle of St. Helena Island, near Beaufort, South Carolina. Richard Gay, an owner of the Gay Fish Company on St. Helena Island, is credited with coining the name Frogmore Stew in the 1960s. The dish is part of Lowcountry cuisine. On Tybee Island, Visit Savannah names a Low Country Boil among the dishes at The Crab Shack.
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Common allergens: Shellfish
Make it at home
Ingredients
- 1.5 kg new red potatoes, halved
- 6 ears sweet corn, halved
- 750g smoked andouille or kielbasa, cut in 5cm pieces
- 2 kg Georgia white shrimp, head-on, shell-on
- 1 large yellow onion, quartered
- 1 lemon, halved
- 8 garlic cloves, smashed
- 4 tbsp Old Bay seasoning
- Plenty of water; melted butter and hot sauce to serve
Method
- Fill a 12-litre stock pot with water and add the Old Bay, onion, lemon and garlic. Bring to a rolling boil.
- Add the potatoes; cook 12 minutes until just tender.
- Add the sausage and corn; cook 5 minutes more.
- Add the shrimp; cook 3 to 4 minutes until pink. Do not overcook.
- Drain the pot. Tip the boil onto a butcher-paper-covered table. Serve with melted butter, hot sauce, lemon wedges and cold beer.
Tip from the editors. Head-on, shell-on shrimp give the boil its flavour. Don't substitute peeled shrimp.
Where to eat lowcountry boil (frogmore stew)
Lowcountry boil (Frogmore stew) in Savannah
Featured by TableJourney as a signature dish of Savannah. See where to eat Lowcountry boil (Frogmore stew) in Savannah or the Savannah signature dishes guide.
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