Low Country Boil (Frogmore Stew)

Linda Griffith


This is such a good recipe to prepare at the beach or a party. It makes a lot and there is something for everyone. This is very popular in the south, especially in the low country. What I like about it is that the husband usually takes charge of this and cooks it outside. It's a man thing. The wife prepares other goodies inside


★★★★★ 3 votes

a crowd of friends
20 Min
30 Min


  • 6 lb
    smoked sausage, cut into one or two inche slices
  • 6 lb
    large shrimp in shell
  • 16 medium
    ears of corn, cut in half
  • 1/2 c
  • 3 medium
    vidalia onions, quartered
  • 1 pkg
    old bay seasoning
  • 6 lb
    small new red potatoes, whole

How to Make Low Country Boil (Frogmore Stew)


  1. Wash potatoes. Fill a large stockpot with water. Add butter. bring to a boil. Add potatoes, sausage and season packet. Cook about 15 minutes at a boil. Add corn and onions. Cook for another 5 to 7 minutes at a boil. Add shrimp; cook until shells turn pink about 3 to 5 minutes. Drain. Discard seasoning packet. Serve in a large bowl and just let everyone dip out what they want. Serve with extra butter and plenty of napkins.

    When doing this outside, we layer a picnic table with a thick paper tablecloth and just dump the drained country boil on the paper.
  2. If you like, you can add in crab legs, too. or crawfish

Printable Recipe Card

About Low Country Boil (Frogmore Stew)

Course/Dish: Fish Other Main Dishes Pork

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