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Frogmore Stew


The name Frogmore is the namesake of an old fishing community on St. Helena Island, South Carolina. According to legend, a fisherman developed this recipe when he couldn't find fish for stew. He scavenged for leftovers, added what shrimp and crab he did catch. This recipe has become a hallmark recipe of the Low Country.


  • 1/4 cup Old Bay seasoning
  • 3 pounds kielbasa or hot, smoked link sausage, cut into 1 1/2 inch slices
  • 2 large onions, peeled and chopped
  • 2 lemons, sliced
  • Salt and pepper, to taste
  • 16 ears fresh corn, halved
  • 1/2 cup butter
  • 3 pounds unpeeled, large fresh shrimp
  • Additional Old Bay Seasoning
  • Commercial cocktail sauce


  1. Put 2 gallons of water into a large stockpot; add sausage, onions, lemons, salt, pepper and Old Bay Seasoning. Bring to a boil; simmer, uncovered, for 45 minutes.
  2. Add butter; let melt. Add corn to pot; cook about 10 minutes.
  3. Add shrimp; cook 5 minutes, or until shrimp are pink. Drain.
  4. Remove with a slotted spoon onto a serving platter or newspaper-lined table.
  5. Serve with additional Old Bay seasoning and cocktail sauce.

Yields 12 servings.


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