Reviewed: Mar. 13, 2012

I love Beaufort, SC. Very quaint and friendly. Its like a miniature Charleston. I like the sounds of your recipe. Very much like New England coastal towns recipes. This one sounds very easy to do, and I know I will like it. Thanks so much from, Janine Suzanne

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Reviewer:

Janine Suzanne

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Reviewed: Aug. 23, 2010

I was in the Air Force Reserves in Charleston, SC and cooked this many times for our unit. The most we cooked for was 500 people! We used the large bag of Zatarans shrimp and crab boil and everyone loved the taste it added. For a large group we used the following formula. This is a per person calculation so just multiply the number of people times each of the items and it works out great. 1/2 pound shrimp 1/2 pound sausage (we used Andouille or smoked Kielbasa) 1 ear of corn 1 potato (or 3 to 4 small red potatoes) 1 large onion Served with sweet tea or ice cold beer!!! We used the pour over newspaper on picnic tables method of serving. Be sure to put out plenty of rolls of paper towels to use for napkins. This is the low country at its best!

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Reviewer:

Ken

Reviewed: May 6, 2010

Yea, I also cooked the potatoes for about 20 minutes before, added shrimp and corn last. Substituted Old Bay or Pappy's Seasoning (thought I had Old Bay but didn't), also added Onion Powder, Salt, Pepper, No Salt Seasoning and this turned out GREATTT! My boyfriend (who is picky by the way) loved it and told me to definitely save that recipe, so this was definitely a biggggg Hit!

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Reviewer:

RareDiamondz

Reviewed: Jan. 10, 2010

Corn needed a little more time, and my family would have liked some chicken in it.

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Reviewer:

kathyalew

Reviewed: Dec. 30, 2009

The real name for this dish is Frogmore stew. I make it all the time and it's a huge hit with my family. When I'm making it for company I add a few bunches of crab legs to it to make it authentic and it never fails to be a hit. Fresh Cilantro, Parsley, and Basil add just the right touch to it as well.

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Reviewer:

volsfan4life

Reviewed: Aug. 21, 2009

This is a favorite at our house, too, and a staple meal for anyone from the SC Lowcountry! My son has been requesting it for dinner since before he could even say "sausage" and it's always been his favorite. I agree with others who suggest waiting to add the corn until just before the shrimp, otherwise it will overcook while you wait for the potatoes to cook thoroughly. And a tablespoon or two of Old Bay really does give it just the right taste! Another option is to brown the smoked sausage slices before adding them in with the potatoes. We prefer it that way. A great meal to serve outdoors, and with lots of napkins, as you eat the shrimp and corn with your hands!

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Reviewer:

Trina

Reviewed: Apr. 20, 2009

Excellent! My sister-in=law does this every new year. I did as suggested and waited to put in corn with shrimp. 3 T of old bay was perfect!

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Reviewer:

Ramona

Reviewed: Feb. 24, 2009

This is a great SC recipe, a staple at our house! Couple of pointers -- add the corn just before the shrimp so it doesn't overcook. This is typically served on a picnic table covered with newspaper and eaten with your hands. When finished, roll up the mess and toss!

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Reviewer:

Leslie

Reviewed: Jan. 23, 2009

My husband really liked this recipe. It is kind of like gumbo. I used a few different items because of what was on hand. The and shrimp seasoning mix.....I used Old Bay. Instead of corn on the cob....I used whole kernal corn from a can. I also had to use previously frozen shrimp from the prepackaged stuff at the store. I don't eat seafood, but again, my husband thought it was great.

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