October is National Seafood month so I’m sharing a favorite at my house – Low Country Boil. A low country boil is a simple and easy one-pot seafood dinner and it’s a thing here in South Carolina. It’s also known as Frogmore Stew and no, there are no frogs involved in this delicious seafood dish.
Frogmore is the name of a community in the middle of St. Helena Island, near Beaufort, South Carolina. Although there are many versions of this dish around, the name Frogmore Stew, according to Wikipedia, was coined in the 1960s by Richard Gay, one of the owners of Gay Fish Company, circa 1948, on St. Helena Island.
Summer is the only season to enjoy a low country boil. According to the calendar, we are well into fall. Of course, last week we had days where it reached 89º F so there’s that. I’ve been known to wear shorts on Christmas day here in South Carolina. The weather doesn’t really matter because I can eat this meal any time of the year.
I love that a Low Country Boil is made in one large pot. Therefore, cleanup is easy and there’s not a whole lot of prep work either.
You can make a low country boil in a large stockpot on the stove or take it outside and cook it on an outdoor cooker. This is one of those recipes that differ from one southern cook to the next. Usually, a low country boil consists of sausage, shrimp, potatoes, corn, and onions. Add crabs if you like, but my version doesn’t contain crabs. If I had some on hand, I’d add them too.
Low Country Boil
A low country boil is one of the easiest meals to cook. Fill a large stockpot with water – 1/3 of the way full. Add Old Bay seasoning, salt, pepper, and onions to the water. Bring to a boil.
Next, add sausage and potatoes and cook for about 30 minutes. Add corn and cook for 8 minutes. Add shrimp and cook 3-5 minutes or until the shrimp turn pink and are done.
Drain and serve immediately. Grab a plate or large bowl and dig in.
- 1/2 cup Old Bay Seasoning
- 1 Tablespoons salt
- 2 teaspoons pepper
- 2 medium Vidalia (or any sweet onion) onions, cut into quarters
- 3 pounds cooked kielbasa sausage (cut into 1-inch pieces)
- 3 pounds new potatoes (red potatoes)
- 8 ears of corn, cut into thirds
- 4 pounds large shrimp (peeled and deveined)
- Fill a large stockpot 1/3 full of water. Add the Old Bay seasoning, salt, pepper, and onions to the water. Bring to a boil.
- Add sausage and potatoes and cook for about 30 minutes. Add corn and cook for 8 minutes. Add shrimp and cook 3-5 minutes or until shrimp turns pink.
- Drain and serve immediately.
Amount Per Serving Calories 725Total Fat 37gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 402mgSodium 4405mgCarbohydrates 44gFiber 4gSugar 6gProtein 54g
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