FROGMORE STEW

SERVING SIZE: 6 | PREP TIME: 15 MINS | COOKING TIME: 30 MINS

Frogmore Stew is the basis for Beaufort Stew, Lowcountry Boil, and anything else anyone is trying to call this mixture. It is a classic Lowcountry dish here in Charleston and is served in most restaurants. Everyone knows this dish well. What most don’t know is that it originated from Frogmore, South Carolina. Frogmore is a spot—and I mean if you blink, you will miss it— between Beaufort, South Carolina, and Fripp Island. Many years ago, regular folk would cook what they had on hand to eat. They lived in the country on the salt waterways. Think about it: What did they have? Fresh seafood, corn, and potatoes. The sausage was easy enough to have on hand. They learned to boil this mixture, sometimes adding fresh blue crabs to it. 

Ingredients

• 2 pounds shrimp, peeled and tails removed

• 6 ears of corn, shucked, cleaned, and broken in half

• 2 13-ounce packs of kielbasa or smoked turkey sausage, sliced into 1-inch chunks

• 8 medium potatoes, cleaned, skin intact, and cut in half

• 1 12-ounce can of any regular flavored beer

• 2 sticks (16 tablespoons) butter, divided

• Old Bay Seasoning

• Nature’s Seasoning

Directions

1. Prep your ingredients the day before to make it easier: Peel shrimp, cover with water, and refrigerate in a lidded container. Clean and break your corn and refrigerate in a large Ziploc bag. Slice your sausage and refrigerate in a second large Ziploc bag. Do the same with your potatoes.

2. Pull out your biggest pot and fill it about ⅔ full with water. Pour in the beer, and drop in 1 stick (8 tablespoons) butter. Pour in at least ¼ cup Old Bay Seasoning. (You may want to add more Old Bay. This is up to you and your tastes.) Bring to a boil.

3. Add your potatoes first and cook for about 5 to 8 minutes. Check to make sure they have started to get tender. 

4. Add the sausage. Keep at high heat. Cook the sausage for about 5 minutes and check the potatoes again. You don’t want them to get too mushy.

5. Add your corn and cook for about 3 to 5 minutes (I like my corn cooked, but crunchy). You do not want to overcook the corn.

6. Turn heat off and add shrimp; stir. Put the lid on, give it about 3 minutes, and then check it. If shrimp are pink all the way through, they are done. Doesn’t take a shrimp but 2 or 3 minutes to cook in boiling water.

7. Remove about a cup of broth and set it aside. Drain the entire pot into a large colander. Once most of the broth has dripped off and while ingredients are still hot, transfer all to a large platter or even a large baking pan, depending on how you will be serving.

8. Pour the reserved broth over the stew and slice up the second stick (8 tablespoons) of butter. Drop slices evenly over hot stew and lightly sprinkle with Old Bay and Nature’s Seasoning to taste. 

Note:

You cannot go wrong with measurements. Just don’t overcook anything. The more you make this, the more you will fine-tune it to your tastes. I have no idea why they call it a stew because once the liquid is poured out, it is NOT a stew. Now, about the shrimp—I am the ONLY person I know who always peels the shrimp in every dish I make, and I remove the tails. I don’t think my guests should have to peel their own shrimp, especially at the table. The tail thing blows my mind. All the fancy restaurants, and the not-so-fancy, leave the tails on in many of their dishes involving shrimp. Drives me insane! Who wants to be eating shrimp and grits and then have to put your finger in the dish to remove the tails? The local chefs say leaving the tail on is for presentation. Well, just let me make it clear, that will NEVER happen at my house!