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This Authentic Frogmore Stew or Low Country Boil Recipe is a wonderful one-pot seafood crowdpleaser packed with shrimp, crab, sausage, corn, beer, citrus flavors, and spices galore! Serve this for a fun summer party and bring all of your guests to Georgia or South Carolina for the evening! Don’t confuse low country favorites with New Orleans classics like Shrimp Creole, Seafood Gumbo, Shrimp Etouffee, Shrimp Po’boy, or Beignets. Low Country classics, like Seafood Boil, Savannah Red Rice or Shrimp and Grits, have a flavor all their own!!!
A HUGE THANK YOU to What’s Gina Cooking for guest posting and providing this wonderful recipe!
Frogmore Stew, Beaufort Stew, or Low Country Boil, whatever you prefer to call it, one thing is in common:
It’s one big pot of southern deliciousness!
I’m honored to guest post for Grandbaby Cakes. I just couldn’t figure out what I wanted to share with her audience. Since I am from Savannah, Georgia and live in the heart of the Low Country, it had to be something with seafood. And something to reflect my heritage.
What Is Frogmore Stew? What is a Low Country Boil?
Although it originated on St. Helena’s Island in South Carolina, people from each coast love to combine different types of seafood in a pot and have a party.
Frogmore is a small Gullah-Geechee fishing community that’s near Hilton Head and Beaufort, and it’s basically shrimp, corn, potatoes and sausage boiled together in a spicy stock. My family is from Daufuskie Island (South Carolina) and Wilmington Island (Georgia), and since I am a certified “Geechee Girl”, I add a few more things to this Low Country Boil to kick it up a notch, along with blue crabs.
Low Country Boil Ingredients
My secret weapons for Frogmore Stew are simple:
- Beer (Lots of it. It’s 85% of my stock. I prefer Budweiser, but my Papa liked Esslinger and I hear it might be making a comeback. He and my Grandmother ran a restaurant/night club for over 50 years (From the mid 20’s until the early 70’s) on Wilmington Island, and they were known for their seafood boils and deviled crabs.
- Lemons and limes in the stock, and for your dipping sauce.
- Two different kinds of “Boil in the bag” spice mix. My favorite brands are Zatarain’s and Louisiana.
- Petite Yukon Gold Potatoes.
Yes, I know lots of people use these 4 ingredients, but it’s what you do with them, that makes a world of difference.
And before I go any further, I have seen some frogmore stew recipes with boiled eggs, snow crab legs, crawfish, and stone crabs. I like adding mussels to mine as well, so it’s whatever you prefer.
Tips: For Smoked Sausage, I like Georgia Boy but you can use chicken, turkey or beef sausage.
For your Shrimp, wash them off really good in cool water if they are fresh. I like mine with the heads on because the flavor is richer, but frozen is also fine.
For the Blue Crabs, you can also substitute king crab legs. I would get estimate about 1 ½ per person.
For Hot Sauce, I also love Texas Pete!
Low Country Boil for 20
Note: While this low country boil recipe feeds 10-12, feel free to double in order to feed this feast to a large crowd of 20. This is the perfect frogmore stew recipe to serve for a summer time party. It feels fresh and fun and is a little bit different from the average barbecue, Fish Fry or even Mexican Fiesta.
How to Make Low Country Boil
Now the fun begins!
I absolutely love to cook, but I love cooking to music even more. Its like its sets the tone for the flavor. Turn your on favorite playlist (Anything with Earth Wind & Fire or Jill Scott) should work, poor a half glass of cold beer and let’s get started.
Once your low country boil is ready, you should have your area ready for this delicious feast.
We clear the table off and put either newspaper or brown contractor’s paper down, have the crab claw crackers ready, paper towels and small bowls for dipping.
Low Country Boils are the perfect way to kick off Summer fun, but we actually do them all year round, whether inside or out. I like to cook mine inside because this heat in Savannah can take your breath away, depending on the time of day. And since I suggested a glass of beer, I would stay inside!
And as my family would say after seeing all of this wonderful food:
“We gwine to nyam goodfashin!”
We are going to eat good.
Yes we are!
Frogmore Stew (Low Country Boil Recipe)
- 5 (25 ounce) beer cans divided
- 1 (3 ounce) Zatarain’s Crab Boil box
- 1 (3 ounce) Louisiana Crab Boil box
- 1 Old Bay Seasoning container plus more if needed
- 2 fresh bay leaves can go up to 3
- 3 garlic bulbs cut in half
- 2 lbs Petite Yukon Gold Potatoes washed and set aside
- 1 (32 ounce box) of smoked sausage cut into 1 inch diagonal slices.
- 3 lemons cut in quarters and divided
- 3 limes cut in quarters and divided
- 6 ears of fresh corn broken into quarters or you can use frozen cobblers
- 2 lbs medium to large shrimp
- 12 cooked Blue Crabs
- 1/2 cup butter
- 1 bottle of hot sauce
- Bring a large stockpot (at least 12 quart) of water (6 quarts), 4 ½ cans of beer to a simmer.
- Add the Zatarain’s crab boil bag, and open the Louisiana crab boil bag and empty the contents into the pot.
- Add ¼ cup of Old Bay seasoning.
- Add the bay leaves, garlic, potatoes, sausage and half of the lemons and limes.
- *Season Check Time- Is the broth smoky, salty and spicy? If not add a little more Old Bay.
- Simmer for 15 minutes until the potatoes are almost soft.
- Now add the corn, cooking for 10 minutes.
- We clear the table off and put either newspaper or brown contractor’s paper down, have the crab claw crackers ready, paper towels and small bowls for dipping.
- Add the shrimp, allowing them to turn pink before turning the stove off. Add your cooked crabs and allow to sit in the liquid for 10-15 minutes.
- Strain the liquid out of the pot, but keep ½ cup aside for the dipping sauce. You can either put everything on a platter or just spread it out on the table.
- Melt the stick of butter, Old Bay seasoning to taste, a few dashes of hot sauce, the juice from the other lemons and limes you put aside and the reserved liquid from the pot. Whisk together and pour into the condiment bowls and serve.