Frogmore Stew (Low-Country Boil)

• 4 cups water
• 1 tablespoon Old Bay seasoning
• 1 pound kielbasa, sliced
• 1 pound baby red potatoes, halved
• 1 pound kielbasa, sliced
• 1 pound shrimp, peeled and deveined
• 1 pound Andouille sausage, sliced
• 1 pound corn on the cob, cut into thirds

Steps

1. 1 In a large pot, bring water and Old Bay seasoning to a boil.
2. 2 Add kielbasa and potatoes, reduce heat, and simmer for 10 minutes.
3. 3 Add corn and cook for 5 more minutes.
4. 4 Finally, toss in shrimp and cook until pink and opaque, about 3-4 minutes.
5. 5 Drain well and serve immediately.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• Substitute Andouille sausage for kielbasa if preferred.
• Ensure shrimp reach an internal temperature of 145°F for food safety.
• Serve with melted butter for dipping the corn and potatoes.
• Customize with your favorite seafood or veggies!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp white wine.
• Serve with crusty bread for sopping up every last bit of flavor.
• Add a side of coleslaw for a refreshing crunch.
• Offer lemon wedges for a zesty kick.

FAQ