Frogmore Stew

Down in the South Carolina Lowcountry, Frogmore stew isn’t really a stew at all, it’s a big, messy, hands-on boil named for a little community on St. Helena Island. You dump the whole pot out on a newspaper-covered table and everybody digs in, no plates required.

The genius is all in the timing. Everything cooks in one pot of heavily seasoned water, but you add it in stages so each piece comes out just right. The red potatoes go in first since they take longest, then the smoked sausage, then the corn, and finally the shrimp, which need only a few minutes to turn pink and tender.

Don’t be shy with the Old Bay, it’s what perfumes the whole pot and seasons everything from the inside out. And drain it the second the shrimp are done, because overcooked shrimp turn rubbery fast, and that’s the one mistake that sinks a good boil.

Pro Tips

• Add the ingredients in order of cook time and don’t rush it; that staggering is what keeps the shrimp tender and the potatoes cooked through.
• Use small new potatoes so they finish in the same window as everything else.
• Drain the moment the shrimp turn pink; standing in hot water will overcook them.

Variations

• Add crab legs, clams, or mussels for a fuller seafood boil.
• Drop a few halved lemons and whole garlic cloves into the pot for extra aroma.
• Serve with melted butter, cocktail sauce, and plenty of napkins.