South Carolina Local Custom Tips by grandmaR

Frogmore Stew (AKA Low Country or Beaufort Boil)

Unlike many 'traditional' receipes, this stew or boil is not older than 60 years and more likely only about forty years old. The kind of link sausage used in Frogmore Stew came to this area no earlier than the 1940s (before then only patty-type sausage was used in the Low Country). Beaufort historian Gerhard Spieler believes that the recipe was the invention of local shrimpers who used whatever food items they had on hand to make a stew. On the other hand, Richard Gay of Gay Seafood Company claimed to have invented Frogmore Stew. On National Guard duty in Beaufort in the 60s, he was preparing a cookout of leftovers for his fellow guardsmen and he brought the receipe home to the community of Frogmore with him.

Frogmore Stew

1/4 cup Old Bay Seasoning
3T Salt
5 quarts water
4 pounds small red potatoes
2lbs. Keilbasa or smoked sausage
6 Ears shucked corn broken and halved
4 lbs. shrimp in shells

In a large stock pot, add the seasonings to the water and bring to a boil.

Add potatoes and return to boil and cook 10 minutes uncovered.

Add sausage and corn and return to boil. Cook 10 minutes or until the potatoes are tender.

Add the shrimp and cook 3 or 4 minutes or until the shrimp turn pink.

Drain immediately and discard the cooking liquid. Serve hot with cocktail sauce. 12 servings. 555 calories per serving.

Some recepes add crab and some don't have potatoes.