Low Country Boil, aka Frogmore Stew

Southern Kitchen
Spread out the newspaper and have yourself a classic Lowcountry boil experience.

About the recipe

This mouthwatering version of the classic Southern Low Country boil includes shrimp, corn and red potatoes. 

There are two essential components to making this dish successfully. First, remember that what goes in, comes out. Start with really fresh ingredients. Select a flavorful smoked sausage (like andouille or chorizo) and just-picked corn. The other important component when sequentially cooking ingredients is to use care not to overcook. Start cooking the potatoes. As they become just tender, add the sausage for flavoring. Cook the corn for just a couple of minutes, adding it at the end with the shrimp to prevent overcooking. If you like softer corn, add it a minute or two before adding the shrimp.



8 to 10 small red-skin potatoes, halved or quartered

1 pound smoked sausage, cut in 2-inch lengths

4 ears corn, husks and silks removed and ears cut in half

1 1/4 pounds unpeeled shrimp

1/2 cup cocktail sauce


In a large stockpot over high heat, combine about 4 quarts of water and 1 teaspoon salt and bring to a boil. Add the potatoes and cook for 10 to 15 minutes, or until fork-tender but still slightly firm. Add the sausage and cook for 3 to 5 minutes. Add the corn and shrimp and cook for 2 to 3 minutes or until just cooked through. Transfer to a large bowl and serve with the cocktail sauce on the side.


Per serving: 784 calories (percent of calories from fat, 44), 56 grams protein, 54 grams carbohydrates, 5 grams fiber, 39 grams fat (13 grams saturated), 339 milligrams cholesterol, 1,591 milligrams sodium.