September 10, 2011

Frogmore Stew (Low Country Boil)

Don't worry.  No frogs were hurt in the production of this recipe.

Frogmore Stew is a close relative of a Low Country Boil - but without the crab legs or crawfish.  Some people still call it a Low Country Boil either way - it doesn't really matter what you call it just so long as you make you a big ol' pot of it!

I'm not even sure who came up with the name Frogmore Stew.  Was it first made by a frog lover, or maybe the inventor of this great dish was named Mr. Frogmore? I have no idea.

I am, however, completely sure you will fall in love with this recipe - and the way it is served - as much as we have.  After all, eating off of newspapers is classiness at it's finest.

An added bonus - virtually no clean up.  Just wrap up your newspaper, chunk it in the trash, & go be a couch potato.  

This recipe has been approved by the official picky-eater taste tester committee.  

......and approved.... all members of the official picky eaters taste testing committee.
My kids are the definition of classy.  

Frogmore Stew (Low Country Boil)

  • 6 quarts water
  • 2 pounds potatoes (cut in half if they are large)
  • 2 pounds smoked sausage, cut into 2-3 inch pieces
  • 12 ears corn - husked, cleaned, & quartered (or use a large bag of frozen corn)
  • 4 pounds EZ Peel deveined shrimp
  • 1/2 cup Old Bay Seasoning


Bring a large stockpot full of the water to a boil.  Add potatoes & cook for 15 minutes.  Add sausage & cook for 5 minutes more.  Add corn & cook for another 5 minutes.  Stir in the shrimp & cook until the shrimp are pink (another 5-8 minutes).

Drain in a colander.  Lean over the colander & have a quick steam facial. Line your table with newspaper, & dump your frogmore stew onto it.  

Chow down.  


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