Frogmore Stew

I have now made this twice. Once for my family and once for a girls weekend. Both times, it was a hit. I read the reviews and used some suggestions from others. Such as, I substituted some of the water for beer, I used a little more Old Bay, and I used non-spicy sausage. I also used tail on shrimp instead of un-peeled just for ease in eating. Even my picky eater grandkids loved it.

I made this last night from the recipe that was in the AR Magazine that served 6. I added another quart of water, a whole 6 oz. can of Old Bay, and a couple of lemons. It was fabulous!!! Next time I will try adding a beer, onions, and a head of garlic to the water just to try it out. Recipe as is is fantastic!! You have to give this one a try.

Perfect base recipe for add ins and personalized spices. Stew is a misnomer here, it is essentially a seafood boil; simple, quick weekday type. The instructions and cooking times are worth 5 stars on their own. Succinct and clear. Thanks for a great recipe.

I’ve been making this for years..one of my family’s favorites, by far…but I never drain all that wonderful broth.. your just dumping out all the flavor… I like to serve it up with some broth and drop a knob of butter in my bowl..it’s amazing plus we like to dip crusty bread in the broth..I also add onion to the broth as well…

It was very good but next time, I’m cutting back on the old bay.

Agreed it is delicious, but here in Georgia we call it a Low Country Boil.

I ripped this recipe from my AllRecipes magazine to make this summer for our shared, multi-family meal while on vacation. It was a hit! Everyone loved it! We did this outside using our turkey-fryer (used water). By chopping everything ahead of time (potatoes, sausage, corn) and using a timer (easy to get distracted when hosting) – could drop all ingredients in as indicated in the recipe. Other than adding a few ounces of Zatarans Seafood Boil oil to the water and some quartered onions, followed exactly. Huge hit. Repeated again for another family get-together with equally raving results! We didn’t either time but will consider adding some chopped cabbage. A not-so-healthy add; take a dozen hard-boiled eggs chopped and sauté in some butter. Serve over corn or potatoes. Delicious!! Thank you Shirley for this awesome recipe. Will make for many special events moving forward!

Read about this stuff in a Carolina folklore book and had to look it up and try it. Love this recipe. Love how the potato skins snap but yield tender in the middle. I add a bottle of beer.

Not my favorite but it will do on a cold day but it. Could use more flavor if you ask me. www.thehempnurse.com

This is the go-to recipe for Frogmore Stew. I double the water and Old Bay and it is just enough to cover when all the ingredients are in the pot. Everyone in the family loves this dish!

I am not a chef by any means, and this is by far one of the easiest and most delicious dishes I’ve ever made. Granted, we live in Charleston so our shrimp were literally swimming in the ocean the morning I made it. But even so, the potatoes, corn and sausage were so yummy as well. Old Bay seasoning is a MUST! From now on this is a weekly dish at our house!

Love this dish,, especially when done in the camper’s Dutch oven over the fire. I add at least one beer, a stick of butter, and red pepper flakes. Usually use peeled shrimp for ease of eating. Only use andouille sausages! Don’t think you can add too much Old Bay. And serve with melted butter, and good bread for dunking in the broth.

I added small whole onions to the mix while it was cooking. This was a big hit in the house and will make this again!!!!!!

Easy to make, easy to adjust for personal preference. Delicious !

I made a few adjustments, I cook my sausage w oil and seasoning in a cast iron skillet before putting it in. This is a big flavor boost imo. Onions are great to quarter and throw in as well. Sub some chicken stock for part of the water. This is a fun meal especially dumping on newspaper and everyone sitting down and enjoying together w dirty fingers. Making it again tonight with New Years Eve crew.

Followed directions of recipe, including cook times and we loved it! We’re adding this to our menu for summer get-togethers and to our winter menu for a change of pace. Just a few changes I made: I used the larger red potatoes, removed the ‘eyes’, washed them and quartered them, leaving the skins on which helps keep them from becoming mushy. Used regular, non-spicy keibasa Used medium sized shrimp.

Delicious! This was a special dinner for a special night with our kids and it was a hit! I do warn others to be careful with the Old Bay if your kids don’t like spices. The potatoes really soaked it up and they were spicy!

Awesome dish, Crowd pleasure

Great when the fresh shrimp truck comes from Galveston and along with perfect summer corn. We use andouille sausage.

I made this for my brother’s birthday party for 10 people. Everyone loved it. No one had eaten it before and was very impressed by it. From reviews I read, with the Old Bay, I added garlic, onion, chicken broth, a couple bay leaves, butter, and salt.

So good, made it in the instant pot. Cooked the veggies, spice and sausage for 4 minutes, quick release. Added the raw shrimp and stirred. Raw, peeled shrimp cooked in no time and was tender perfect! Surprised, didn’t need butter or anything. Definitely will make again.