Frogmore Stew ~ A SC Lowcountry Dish

Have you ever wondered about Frogmore stew? What is in it? Do the cooks use actual frogs? We’ll answer these questions and more!

This beloved dish and Lowcountry staple has been enjoyed for generations. Despite its name, there are no frogs in Frogmore Stew! It’s a flavorful mix of shrimp, corn, potatoes, and sausage that will tantalize your taste buds.

But, where did this dish come from and how do you prepare it? Let’s take a journey through the history of Frogmore Stew and share the secrets to making this delicious dish in your own kitchen. From selecting the freshest ingredients, to adding the perfect blend of spices, we’ll show you how to create a meal that will impress your family and friends. 

You can trace this dish back to the small island community of Frogmore on St. Helena’s Island. This unincorporated community is located halfway between Beaufort and Hunting Island State Park. The name Frogmore came from an early land owner, John Grayson, who named it after his ancestral home in England. 

Fast forward to 1948 when the Gay Fish Company first opened its seafood market. One of the owners was Richard Gay, a local National Guardsman, while on duty in the 1960’s was tasked with preparing a cookout for his fellow guardsmen. He made this dish and coined it as “Frogmore Stew”. When he returned back to Frogmore he started putting out copies of his Frogmore Stew at his seafood market.

Frogmore Stew grew in popularity when it was featured on the cover of “Gourmet Magazine” in the 1980’s. Now this dish is so popular you can find it all along the South Carolina coast. Without further ado, let’s hop into the delicious world of Frogmore Stew and experience a taste of the South like never before!  

Frogmore Stew Recipe

Ingredients

½ cup Old Bay Seasoning (or preferred seafood seasoning)

2 tablespoons salt

4 quarts of water

1 – 12 ounce can of lager beer

8 medium red potatoes, cut into quarters

2 pounds smoked sausage, cut into 2 inch lengths

3 ears of corn shucked, cut into thirds (can use frozen, make sure it is thawed)

4 pounds of large shrimp, in shells

Directions

1. In a very large stock pot bring the water, beer, seasoning, and salt to a boil.
2. Add potatoes; cook over high heat for 8 minutes
3. Add smoked sausage; continue to cook on high for another 5 minutes
4. Add corn; continue to boil for another 7 minutes
5. Add shrimp; cook for another 4 minutes. Do not overcook.
6. Drain liquid and pour the contents of pot in serving dishes or on newspaper
7. Sprinkle with additional seasoning if desired.

Don’t miss out on Frogmore Stew! It’s a true culinary delight!