So where did the funny name come from? (No, no frogs are in the stew.) The dish originated in a small Lowcountry community on St. Helena Island named Frogmore, near Beaufort.
Although there are many versions of this dish around, also sometimes called Lowcountry boil or Beaufort stew, the name Frogmore Stew came about in the 1960s by Richard Gay, one of the owners of the Gay Fish Company on St. Helena Island.
Frogmore Stew became far more well-known after is was featured on the cover of Gourmet Magazine in the 1980s, and is enjoyed by all, with this name, to this very day; and is even available in a few local restaurants around Beaufort.
Frogmore Stew is a perfect choice for a relaxed meal for a large crowd. The recipe below serves about six, but it’s easy to adjust. Just allow about 1/2 pound of shrimp and about 1/4 pound of sausage per person, and several potatoes and pieces of corn.
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Make Your Own Frogmore Stew:
Several bottles of beer and some water
1/2 cup of preferred seafood seasoning
Tabasco sauce to taste
15 new potatoes, unpeeled
4 ears of fresh corn, shucked, silk removed and broken into 2- or 3-inch pieces
1 (16-ounce) package smoked or Kielbasa sausage, cut into one-inch pieces, browned and then drained on paper towels
3 pounds of large fresh shrimp, in shells
In a large pot, mix beer and water and season with your choice of seafood seasoning and Tabasco. Bring to a boil and add the potatoes. Cook for about 15 minutes. Add the corn and sausage. Cook for about 5 more minutes. Add the shrimp and cook just until they are pink, probably less than 5 minutes. Drain. Serve with lemon slices and cocktail sauce.
