Lowcountry Boil, also known as Frogmore Stew, is a classic Southern dish that originated from the coastal regions of South Carolina, particularly around the Sea Islands. This one-pot meal is a celebration of fresh seafood and simple, hearty ingredients, perfect for feeding a crowd. It’s a communal dish, traditionally spread out over newspaper and enjoyed with family and friends. The combination of shrimp, sausage, corn, and potatoes, all cooked together in a well-seasoned broth, creates a symphony of flavors that epitomize Southern coastal cuisine. Whether you’re throwing a summer gathering or simply craving a taste of the South, this dish is sure to please.
Ingredients:
- 4 quarts water
- 1/4 cup Old Bay seasoning
- 2 pounds small red potatoes, halved if large
- 4 ears of corn, husked and cut into thirds
- 1 pound smoked sausage, sliced into 1-inch pieces
- 2 pounds fresh shrimp, deveined but with shells on
- 1 lemon, quartered
- 1 large onion, quartered
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- Optional: hot sauce, melted butter, additional Old Bay for serving
Instructions:
- Prepare the Pot: In a large stockpot, bring the water to a boil. Add the Old Bay seasoning, lemon, onion, garlic, and bay leaves. Let it simmer for 5 minutes to allow the flavors to infuse.
- Cook the Potatoes: Add the potatoes to the pot and cook for 10-12 minutes, or until they are just starting to become tender.
- Add Corn and Sausage: Next, add the corn and sausage to the pot. Continue to cook for another 5-7 minutes.
- Add the Shrimp: Finally, add the shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
- Drain and Serve: Drain the contents of the pot, discarding the lemon, onion, and bay leaves. Pour the boil out onto a large platter or directly onto a table covered with newspaper. Serve with optional hot sauce, melted butter, and additional Old Bay seasoning on the side.
- Enjoy: Dig in with your hands, peel the shrimp, and savor the flavors of the Lowcountry.
