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Easy Frogmore Stew Recipe (Classic Southern Low Country Shrimp Boil)

This easy Frogmore stew is a classic Southern Low Country shrimp boil made with juicy shrimp, smoky sausage, tender red potatoes, and sweet corn, all cooked in a flavorful Old Bay-seasoned broth. Ready in just 40 minutes, this one-pot seafood dinner is perfect for summer cookouts, family gatherings, and feeding a crowd.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 10
Course: Dinner
Cuisine: American
Calories: 499
Ingredients Method Notes

Ingredients
  

  • 6 quarts water
  • ¾ cup Old Bay Seasoning
  • 2 pounds new red potatoes
  • 2 pounds hot smoked sausage links cut into 2-inch pieces
  • 12 ears corn husked, cleaned, and quartered
  • 4 pounds large fresh shrimp unpeeled

Method
 

  1. Prepare the ingredients. Gather the potatoes, smoked sausage, corn, shrimp, water, and Old Bay seasoning. Cut the sausage into 2-inch pieces, and husk, clean, and quarter the corn.
  2. Prepare the seasoned water. Pour 6 quarts of water into a large stockpot. Add ¾ cup Old Bay seasoning and stir to distribute.
  3. Bring to a boil. Place the stockpot over high heat and bring the seasoned water to a full boil.
  4. Cook the potatoes. Carefully add the new red potatoes to the boiling water. Cook for approximately 15 minutes, allowing them to begin softening.
  5. Add the smoked sausage. Add the 2-inch pieces of hot smoked sausage to the pot. Continue boiling for another 5 minutes.
  6. Add the corn. Place the quartered corn into the stockpot. Cook for another 5 minutes, allowing the kernels to become tender.
  7. Add the shrimp. Gently stir in the fresh, unpeeled shrimp. Continue cooking for approximately 5 minutes, or until the shrimp turn pink, become opaque, and are fully cooked.
  8. Drain immediately. Once the shrimp are cooked, carefully drain the contents of the stockpot using a large colander or strainer. Avoid leaving the ingredients sitting in the hot water, as the shrimp can become overcooked.
  9. Serve hot. Transfer the shrimp, sausage, potatoes, and corn to a large serving platter or serving tray. Serve immediately while everything is warm.

Notes

  • Seasoning ratio: Use 2 tablespoons of Old Bay seasoning per quart of water. For 6 quarts of water, this equals ¾ cup.
  • Adjusting servings: The recipe can be scaled up or down depending on the number of people you're serving. Maintain the seasoning-to-water ratio when adjusting quantities.
  • Sausage substitutions: If hot smoked sausage is unavailable, use another smoked sausage, such as kielbasa. Add a little crushed red pepper to the cooking water if you want extra heat.
  • Fresh shrimp: Use large, fresh, unpeeled shrimp. The shells help protect the shrimp during boiling and contribute flavor.
  • Cooking order: Add potatoes first, followed by sausage, corn, and shrimp. Each ingredient requires a different cooking time.
  • Avoid overcooking shrimp: Drain the pot as soon as the shrimp are pink, opaque, and cooked through. Shrimp that remain in hot water too long can become rubbery.
  • Serving suggestions: Serve Frogmore stew hot on a large platter, or spread the drained ingredients over food-safe paper on a clean table for a traditional Low Country boil presentation.
  • Food safety: Shrimp should reach 145°F (63°C). Ensure the smoked sausage is fully heated, and follow package instructions if it is not already fully cooked.