Frogmore Stew

Frogmore Stew

Shirley 0

"I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot."

Ingredients 40 m {{adjustedServings}} servings 499 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 52.6 g
  • 105%
  • Cholesterol:
  • 299 mg
  • 100%
  • Sodium:
  • 2733 mg
  • 109%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
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Reviews 386

  1. 497 Ratings


I made this exact dish 01/01/06....but with King Crab Legs! It is a good dish, but a fun dish. and I think that those who did not like it, did not (1) know how to serve it, (2) it is NOT a stew! The name is misleading because there is no gravy to speak of, it is just boiled food in one pot, but very tasty. It is just an "ole Fashion" crab .... shrimp, boil! with your entire meal in one pot! I think this recipe had a few mistakes in it. You should start with the corn on the cob (regardless if it is fresh or frozen) First, because it takes longer to cook, actually I boiled my corn in a separate pot, and in my main pot I had the bay seasoning boiling. Then I'd commence to add the potatoes, and then the sausage, and in the last 4 minutes I threw in the seafood, and my already cooked corn.


I actually live about 5 minutes from Frogmore, SC and I have to tell you that we all love this stew!! Easy to prepare and feeds many people. Our kids get excited when we serve the stew because they love peeling the shrimp. We also add onions to the stew with the potatoes to give it more flavor....


This recipe is awesome! I first encountered this at a restaurant in northern Colorado several years ago and have been searching for the recipe ever since. I have made this stew for parties several times and everyone loves it. The modifications that I made to the recipe are as follows: 1 can of beer, 1 lemon quartered, lots of red pepper flakes and crab legs. I always serve this on newspaper and no utensils or plates are allowed, fingers only. A roll of paper towels is set on the table to use as napkins and it is served with several condiments, cocktail sauce, barbeque sauce and melted butter. It’s a lot of fun!