Frogmore Stew aka Lowcountry Boil
Bowen's Island
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This dish, often referred to as Lowcountry Boil, lends itself to a slow-paced, communal, culinary experience. It's ideal for a cookout or when you need something special, yet low maintenance to serve friends and family. 

Technique tip: I usually use a rustic copper or wooden bowl to serve this stew, though if you're going Lowcountry style, just dump everything out on top of a table covered with newspaper.


  • Frogmore Stew

    • 6 to 8 cups cold water
    • 3 tablespoons Old Bay seasoning
    • Dash of hot sauce
    • 1½ pounds small new red potatoes
    • 2 pounds Polska Kielbasa, cut into 1- to 2-inch lengths
    • 6 ears of corn, shucked and broken in half
    • 2 pounds shell-on fresh shrimp (36 to 40 count bag)


  1. Place the cold water, Old Bay and hot sauce into a large pot. (The amount of water depends on the size of the pot; you should have enough space inside to let the ingredients breathe and move, and enough water to just barely cover them).
  2. Bring the water to a boil over high heat; then add the potatoes and cook for 10 to 15 minutes or until they are soft when pierced with a fork. 
  3. Reduce heat to medium-high, then add the kielbasa and corn. Then cook for another 5 minutes. Increase heat to high.
  4. Once the pot is at a boil, add the shrimp and then remove from the heat. Stir gently to mix, and keep watching until the shrimp start to turn pink. Drain everything in a large colander and return to the pot. Serve immediately ... and don't be afraid to get messy!