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


1Wash 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.
2If you like, you can add in crab legs, too. or crawfish

About this Recipe

Course/Dish: Fish, Other Main Dishes, Pork