Low country boils are also known as Frogmore Stew

The seafood dish that is a combination of corn, potatoes, sausage, and shrimp is commonly referred to as a “low country boil“.  However, the dish was once called “Frogmore Stew“.  Frogmore Stew is said to have originated in a small town in South Carolina bearing the name “Frogmore“.  The variations of the low country boil are too many to count.  This recipe includes all of the basics, with a few additional ingredients.


  • 3 1/2 quarts of water
  • 1 pouch of Zatarain’s Crawfish, Shrimp & Crab Boil in a Bag
  • 4 tablespoons of salt
  • juice from one lemon
  • 4 tablespoons of OLD BAY® SEASONING
  • 1 large onion (rough chopped)
  • 3 to 4 cloves of garlic (diced)
  • 3 whole bay leaves
  • 6 medium sized potatoes (washed and cut into quarters)
  • 6 ears of corn (shucked, cleaned and cut into halves or thirds)
  • 2 pounds of smoked sausage (cut into 1 to 2 inch pieces)
  • 2 pounds of raw shrimp (deveined)


  1. Fill a large stock pot with the water.
  2. Add the Zatarain’s Crawfish, Shrimp & Crab Boil in a Bag, salt, lemon juice, and OLD BAY® SEASONING to the water then bring the pot to a boil.
  3. Add the onions, garlic, bay leaves, and potatoes to the water.  Allow those ingredients to cook for 10 to 15 minutes.
  4. Add the corn.  Allow all of those ingredients to cook for about 10 minutes.
  5. Add the sausage.  Allow of those ingredients to cook for about 5 minutes.
  6. Add the shrimp.  Cook all of the ingredients until the shrimp is completely opaque, which should indicate that it is done.
  7. Drain the liquid from the low country boil and serve the other ingredients on plates.  (The boil can be served in the broth in large bowls.)

Seafood Boil Close Up


Recipe Variations

Low country boils can be cooked in broth, stock, or even beer instead of water.  They can be eaten with the broth or drained before serving.  The dish is traditionally made with un-peeled shrimp.  However, peeling the shrimp before cooking them makes them easier to eat in the broth.  The raw, shelled shrimp should be added last because it does not need to be cooked as long as most of the other ingredients.  Boiling eggs in the water or broth during the preparation of a boil is also popular among some cooks.  The eggs are easy to peel and eat along with the other ingredients in the boil.


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