Frogmore Stew

Recipe from Ben Moïse

Adapted by Kim Severson

Frogmore Stew
Hunter McRae for The New York Times
Total Time
20 minutes, depending on how long it takes to bring the water to a boil
Rating
4(261)
Comments
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Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only those three ingredients, and employs frozen three-inch cobs from the supermarket. Fresh corn works as well, and you can add new potatoes, onions or other vegetables for “gilding the lily,” as he says. Serve the stew with beer, coleslaw and a ketchup-based cocktail sauce heavy with horseradish and lemon. This recipe can easily be adjusted for more or fewer people. —Kim Severson

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Ingredients

Yield:6 servings
  • 6ears fresh corn on the cob, or 12 3-inch frozen cobettes
  • 1½cups Old Bay or other commercial shrimp boil seasoning
  • 2pounds kielbasa or similar sausage (about 5 ounces per person)
  • 2½pounds fresh 36- to 40-count shrimp in the shell, heads removed (about 6 ounces per person)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

805 calories; 43 grams fat; 14 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 67 grams protein; 1376 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using fresh corn, shuck and remove silks. Trim ends and break into halves. If using cobettes, keep frozen until cooking.

  2. Step 2

    Fill a pot with water; it should be large enough to hold twice the volume of water as of ingredients. Add 1 cup of the seasoning and bring to a boil.

  3. Step 3

    Add the sausage and corn, stir and bring back to a boil. Cook for 8 minutes. Add the shrimp and cook for 2½ minutes, whether the water is boiling or not. Drain and then pour the shrimp, corn and sausage into a large bowl or onto an outdoor table covered with newspaper, sprinkling evenly with the remaining seasoning.

Ratings

4 out of 5
261 user ratings
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Comments

J. Darken

Brought water and Old Bay to a boil, added small potatoes and started the timer countdown at 20 minutes. Added the sausage at 15 minutes. Added the corn at 3 minutes, stirred, and added the shrimp right after that -- drained the pot when the timer went off. Poured everything onto a big platter, set out some homemade cocktail sauce and let people help themselves. Everyone enjoyed it!

Andy Gustafson

Cook the corn for 8 minutes? Good luck with that. Fresh corn needs less time than the shrimp depending on size of shrimp.

Darlene

That is a Low Country Boil. For Frogmore Stew, add red potatoes, onion, and beer to the pot and serve in a bowl, hence the 'stew'. The beer makes a wonderful broth.

Diane

This may not be traditional, but garlic salt is a very tasty addition. Lots of it. More than you think is reasonable.

Nancy

I’ve been making this for years and in my family it’s called Dump Dinner. I put a thick layer of newspapers on the table, cover it with clean newsprint or brown wrapping paper. I put out cocktail sauce, mustard, baguettes, butter and paper towels. I then dump the drained “stew” on the table and everyone digs in. Oh, and I use the Old Bay or Zatarain crab boil that’s in a bag for seasoning and add Snow Peas for a crispy green treat. Really easy cleanup!

James Ambrose

Anybody cooking good, fresh corn on the cob for more than 90 seconds is ruining the corn.

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Credits

Adapted from Ben Moïse

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