Frogmore Stew Recipe

If you’ve never tried a southern classic before, you’re in for a treat with this Frogmore Stew Recipe. It’s a festive, one-pot seafood boil that’s bursting with flavor and perfect for feeding a crowd. I absolutely love how this turns out every time — juicy shrimp, smoky sausage, tender potatoes, and sweet corn all cooked together in a spicy Old Bay broth. Keep reading and I’ll walk you through how to make it just right, with tips I’ve gathered from my own kitchen adventures.

this Recipe

Ingredients You’ll Need

The magic of this Frogmore Stew Recipe lies in bringing together fresh shrimp, smoky sausage, and sweet corn, all balanced with tender red potatoes. Each ingredient complements the others perfectly — and if you pick the freshest shrimp and use a flavorful Old Bay seasoning, you’re pretty much set for success.

• Water: The base for your broth; make sure you have a large enough pot to hold everything comfortably.
• Old Bay Seasoning: This is key to authentic flavor, packed with spices like celery salt and paprika that give the stew its signature kick.
• New Red Potatoes: They hold their shape well and cook through evenly without getting mushy.
• Hot Smoked Sausage Links: I like Andouille or kielbasa for their smoky flavor; cut into 2-inch pieces so they cook evenly.
• Corn on the Cob: Fresh ears, husked and quartered, add sweetness and texture.
• Large Fresh Shrimp: Keep the shells on for maximum flavor; they turn beautifully pink when done.

Variations

One of the things I love about this Frogmore Stew Recipe is how you can tweak it to suit your personal tastes or what’s in season. Whether you like it spicy, mild, or want to add a twist, this dish welcomes your creativity.

• Mild Version: I sometimes cut back on the Old Bay, or use a milder sausage if my family isn’t into heat.
• Vegetable Add-ins: Feel free to toss in mushrooms or bell peppers for extra veggies—just add them earlier so they cook through.
• Seafood Swap: In a pinch, frozen shrimp or crab legs work well, though fresh is always my go-to for the best flavor.
• Non-seafood Version: If shrimp isn’t your thing, try smoked chicken sausage and keep the potatoes and corn for a hearty boil.

How to Make Frogmore Stew Recipe

Step 1: Bring Your Seasoned Water to a Boil

Start with a large stockpot and pour in 6 quarts of water, then stir in three-quarters of a cup of Old Bay Seasoning. Crank the heat up to high and bring it to a rolling boil. This infused broth is where all the magic starts—it’s important the seasoning dissolves fully for that rich, spicy base you want in your Frogmore Stew Recipe.

Step 2: Cook the Potatoes

Add the new red potatoes whole (or halved if they’re large) and let them cook for 15 minutes. Potatoes take the longest to tenderize, so this head start prevents everything else from overcooking. Test for doneness by piercing with a fork—it should go in easily but the potato still holds its shape.

Step 3: Add the Smoked Sausage

Toss in the cut smoked sausage pieces and let them simmer for five minutes. The sausage will release smoky, savory flavors into the broth, enhancing your stew with incredible depth. This step is quick but crucial — don’t rush it!

Step 4: Cook the Corn

Next, add the quartered ears of corn. Five more minutes of simmering will make the kernels sweet and tender while letting them soak up those spicy, aromatic notes from the broth. I like to choose fresh, local corn if I can find it—it really makes a difference.

Step 5: Finish with the Shrimp

Finally, stir in the large fresh shrimp, still in their shells. Cook just until they turn bright pink—about five minutes. Shrimp cook fast, so keep an eye on them to avoid rubbery texture. Once done, drain everything immediately to stop the cooking and keep flavors vibrant.

How to Serve Frogmore Stew Recipe

Garnishes

I love sprinkling a little extra Old Bay seasoning on top just before serving, along with chopped fresh parsley for a burst of color and freshness. Sometimes a squeeze of lemon juice really brightens everything up too—don’t skip it if you want that extra zing!

Side Dishes

This stew is pretty complete on its own, but I like serving it with crusty French bread or buttery dinner rolls to sop up any leftover juices. A simple green salad or coleslaw provides a nice crisp contrast if you want some veggies on the side.

Creative Ways to Present

For special occasions, I’ve set this up as a casual “seafood boil” on newspaper-covered picnic tables. Everyone digs in family-style, pulling apart ears of corn and peeling shrimp. It turns dinner into a fun, interactive event that folks always remember!

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftover Frogmore Stew into airtight containers and refrigerate it for up to two days. I find the flavors intensify overnight, making leftovers just as good—if not better—the next day.

Freezing

Because of the potatoes and corn, freezing can alter the texture slightly, so I prefer to freeze the broth and sausage separately if I want to save it long-term. Then, I add fresh shrimp and corn when reheating for the best taste and texture.

Reheating

Reheat gently over medium heat on the stove, adding a splash of water or broth if it seems dry. Avoid microwaving too long or at high heat, or the shrimp can get tough. Stir occasionally to warm evenly and keep those flavors bright.

FAQs

Final Thoughts

This Frogmore Stew Recipe holds a special place in my heart as a go-to for summer gatherings and cozy family meals. It brings a touch of southern hospitality right to your kitchen with minimal fuss and maximum flavor. I hope you enjoy making it as much as I do—there’s nothing quite like that moment when everyone digs into this hearty, spicy, and comforting stew together. Give it a try soon and let me know what you think!

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