A traditional Low Country South Carolina meal is Frogmore stew. Tidewater Boil, Low-Country Boil, and Beaufort Boil are other names for this dish. The only buildings in the area are a two-story white country store and a post office, which is where Frogmore Stew gets its name.
This seafood boil appears to be a staple in every coastal community. Fresh shrimp and freshly shucked yellow corn are the two basic components of Frogmore stew, but virtually anything that tastes good when boiled can be added, including crabs, potatoes, and even crawfish.
Some upscale Charleston eateries and resorts on the Carolina coast now serve Frogmore Stew as a popular dish. This seafood boil is typically served outside with plenty of ice-cold beer on paper plates and picnic tables covered in newspaper.
Ingredients
1 ½ gallons water
Juice of 1 lemon
Salt to taste
2 tablespoons of Cajun or Seafood Seasoning
Redskin new potatoes (depending on size, 3 or more per person)
2 pounds spicy sausage (like andouille or kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces
4 pounds jumbo shrimp, uncooked, in shell
Directions
In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.
When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife but not mushy.
Add sausage and gently boil, uncovered, for 5 minutes.
Add corn and cook and continue cooking for an additional 5 minutes (begin timing immediately, do not wait until the water is boiling).
Add shrimp and cook an additional 3 to 5 minutes longer. Do not overcook the shrimp.
Remove from heat and drain immediately. Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole handful of napkins or paper towels.
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