Uncommonly Coastal

Get Your Boil On with Frogmore Stew: Simple and Fabulous


There’s something magical about spending quality time with your family at the beach. Four generations together, time in the sun & sand, laughter that echoes through the salty air, all create memories that last a lifetime. And for our family, one cherished tradition adds extra flavor to our beach getaways. Without fail, Frogmore Stew always makes its way to our table.   


Low-Country Speciality

This dish originated on St Helena’s Island in South Carolina, in a small Gullah-Geechee fishing community named Frogmore, between Hilton Head and Beaufort. We call it Frogmore Stew, but it is also referred to as Beaufort Stew, Low-Country Boil or Tidewater Stew. No matter what name you give it, one thing remains constant—it’s the embodiment of southern coastal deliciousness.

Perfect Beach Bites

Frogmore Stew is a quick and easy one-pot meal made with shrimp, corn, sausage, and potatoes in a highly-seasoned broth. We take it UP a notch and add blue crabs to make it extra flavorful.  It’s cooked outdoors over an open fire or using an open propane burner and a straining pot.  For us, gathering around as a family and watching the process is part of the fun, especially for the youngest in the group. It is usually served (dumped) directly on a picnic table with lots of butter and plenty of dipping sauces.  It’s the perfect eat-with-your-hands summertime dinner.

Here’s the recipe for 10-12 people. 



3 Oranges – cut in half

4 Lemons – cut in half 

4 Limes  – cut in half

Zatarain’s Crab and Shrimp Boil Liquid Concentrate  (8 oz)

 Zaterain’s Shrimp & Crab Boil (4 oz)  

½ can Old Bay Seasoning 

3-4 bay leaves 

1 large onion 

4-5 bulbs garlic 

1 stick of butter

2-3 pounds small red potatoes 

8 ears corn, husked, cleaned and cut in half 

2 lbs Andouille Sausage

4-5 lbs Blue Crab  

3 lbs large Shrimp 

Cocktail Sauce 

Melted Butter


1. Start fire or light propane burner outside 

2. Fill pot ¾ full with water and add Zaterian’s dry seasoning and liquid boil.

3. Squeeze and place oranges, lemons and limes into the pot.  Add onions, garlic, butter and bay leaves.   Bring mixture to a boil, which may take about 30 minutes.  

4. Put Strainer basket into pot and add potatoes.  

5.  After 15 minutes, add corn on the cob. 

6.  After 15 minutes more, add sausage.  

7.  After 15 additional minutes, add the crab.  

8.  After 15 minutes, add shrimp.  Cook for 10 minutes.  

9.  Strain off the cooking liquid and empty basket ingredients onto a picnic table spread with newspaper or a tablecloth.   Serve with bowls of melted butter and cocktail sauce.  Sprinkle old bay on the top as garnish and ENJOY!

*It’s good to have crab mallets and picks with lots of napkins handy.  

Simple, Yet Tasty

The beauty of Frogmore Stew lies in its simplicity.  The amount of the ingredients can vary to serve any number, and each cook has their own style with this dish.  But whatever the cook chooses, it doesn’t matter to those who eat it. The common theme of Frogmore Stew is, “There’s never any left”.


**Amazon links are added for your convenience and to show the products that make the Stew (and process) easy for us.   We may get a very small commission from Amazon but it never adds a cost to you.  

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