Frogmore Stew

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If you are looking for a 30-minute meal that is going to have at least one element that everyone in the family is going to enjoy, is fun to eat, summery, makes you feel as if you’re on vacation, and has a bit of history to boot, then Frogmore Stew is the answer. Named after a small Low Country fishing community on Saint Helena Island near Hilton Head, Frogmore Stew is sometimes called Low Country Boil. I call it wonderfully good! To be truly authentic, cover your table with newspapers, drain the pot, and spread it out on the table and dig in. The kids will love it!

Frogmore Stew

1⁄2 c. Old Bay Seasoning

2 T. salt

3 qts. water

1 12-oz. can beer

1 t. chicken soup base

2 bay leaves

1 lemon, quartered

1 lb. Melissa’s Dutch baby red potatoes, halved

2 large sweet onions, cut in wedges

2 lbs. smoked sausage, cut in 2-inch lengths

8 ears corn on the cob

4 lbs. large shrimp, in shells

In an 8-quart stockpot, bring Old Bay, salt, water, beer, soup base, bay leaves, and lemon to a boil. Add potatoes and onions, and cook over high heat for 8 minutes. Add smoked sausage, and continue to cook on high for 5 minutes. Add corn to pot, and cook for 7 minutes. Add shrimp in shells*, and cook for 4 minutes. Drain cooking liquid; pour contents of pot into several large bowls or shallow pails. Sprinkle with additional Old Bay. Serve with lots of napkins.

*If you are using shrimp without shells, only cook for 2 minutes.