Frogmore Stew (Low Country Boil)

Don’t worry.  No frogs were hurt in the production of this recipe.

Frogmore Stew is a close relative of a Low Country Boil – but without the crab legs or crawfish.  Some people still call it a Low Country Boil either way – it doesn’t really matter what you call it just so long as you make you a big ol’ pot of it!

I’m not even sure who came up with the name Frogmore Stew.  Was it first made by a frog lover, or maybe the inventor of this great dish was named Mr. Frogmore? I have no idea.

I am, however, completely sure you will fall in love with this recipe – and the way it is served – as much as we have.  After all, eating off of newspapers is classiness at it’s finest.

An added bonus – virtually no clean up.  Just wrap up your newspaper, chunk it in the trash, & go be a couch potato.  

This recipe has been approved by the official picky-eater taste tester committee.  


……and approved….
… all members of the official picky eaters taste testing committee.
My kids are the definition of classy.  

Frogmore Stew (Low Country Boil)

Author Mrs Happy Homemaker


  • 6 quarts water
  • 2 pounds potatoes cut in half if they are large
  • 2 pounds smoked sausage cut into 2-3 inch pieces
  • 12 ears corn - husked cleaned, & quartered (or use a large bag of frozen corn)
  • 4 pounds EZ Peel deveined shrimp
  • 1/2 cup Old Bay Seasoning


  • Bring a large stockpot full of the water to a boil - stir in the Old Bay seasoning. Add potatoes & cook for 15 minutes. Add sausage & cook for 5 minutes more. Add corn & cook for another 5 minutes. Stir in the shrimp & cook until the shrimp are pink (another 5-8 minutes).
  • Drain in a colander. Lean over the colander & have a quick steam facial. Line your table with newspaper, & dump your frogmore stew onto it.

Chow down.