A one-pot boil of shrimp, sausage, corn on the cob and red potatoes, sometimes with ham, crabs or crawfish. It is also called Frogmore stew.

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.

Where to eat Lowcountry boil (Frogmore stew) in Savannah

The editor picks for Lowcountry boil (Frogmore stew) in Savannah are still in research. Meanwhile, see the Savannah signature-dishes index or the Savannah food guide.

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Make it at home

Serves 645 minEasy

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

  1. Fill a 12-litre stock pot with water and add the Old Bay, onion, lemon and garlic. Bring to a rolling boil.
  2. Add the potatoes; cook 12 minutes until just tender.
  3. Add the sausage and corn; cook 5 minutes more.
  4. Add the shrimp; cook 3 to 4 minutes until pink. Do not overcook.
  5. Drain the pot. Tip the boil onto a butcher-paper-covered table. Serve with melted butter, hot sauce, lemon wedges and cold beer.

Editor tip. Head-on, shell-on shrimp give the boil its flavour. Don't substitute peeled shrimp.

Common allergens: Shellfish.