Frogmore Stew

Frogmore Stew

392

"I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot."
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Ingredients

40 m servings 499 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 52.6 g
  • 105%
  • Cholesterol:
  • 299 mg
  • 100%
  • Sodium:
  • 2733 mg
  • 109%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

Reviews

392
  1. 504 Ratings

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Most helpful positive review

I made this exact dish 01/01/06....but with King Crab Legs! It is a good dish, but a fun dish. and I think that those who did not like it, did not (1) know how to serve it, (2) it is NOT a stew...

Most helpful critical review

I'm definitely the minority on this one... But I didn't think there was much to this stew. Once drained, it pretty much tasted like I just threw together the potatoes, sausage, corn and shrimp. ...

I made this exact dish 01/01/06....but with King Crab Legs! It is a good dish, but a fun dish. and I think that those who did not like it, did not (1) know how to serve it, (2) it is NOT a stew...

I actually live about 5 minutes from Frogmore, SC and I have to tell you that we all love this stew!! Easy to prepare and feeds many people. Our kids get excited when we serve the stew because t...

This recipe is awesome! I first encountered this at a restaurant in northern Colorado several years ago and have been searching for the recipe ever since. I have made this stew for parties sev...

One of the best meals I've made. I usually have modifications or suggestions to make, but really I wouldn't deviate from the recipe. I did cut it in half as I was only serving 4 of us. I LOVED t...

Nice! I cut this recipe as follows to serve four: 3 quarts of water; just under ΒΌ cup Old Bay; 1+ lb potatoes; 1 lb andouille-style chicken sausage; 4 ears of fresh corn; 1 lb jumbo shrimp. I co...

Shirley, Thanks for letting the rest of the world in on our little secret! I'm a native South Carolinian and have been makung this for special friends and special occasions for 30 years. I prefe...

I'm definitely the minority on this one... But I didn't think there was much to this stew. Once drained, it pretty much tasted like I just threw together the potatoes, sausage, corn and shrimp. ...

I made this for a big family dinner with my relatives from Maryland (who are self proclaimed seafood experts). Everyone at the party had rave reviews and wanted the recipe. I made it exactly a...

In upstate NY we had clam steams, same concept,corn, potatoes,sausage,chicken,clams steamed in baskets..Lived in southern PA and got introduced to Old Bay from MD over the border and same concep...