Lowcountry Boil, a.k.a. Frogmore Stew—A South Carolina Staple

By Tammie Hughes

This iconic South Carolina dish originated on St. Helena Island in the 1960s. A local shrimper, Richard Gay, of Gay Fish Company, is attributed with its creation. The name Frogmore comes from the smallish community on the island. Communal dining is something we do well in the South, and this dish, traditionally poured out onto a table covered with paper, is a perfect representation. In the 1980s, Gourmet Magazine put a photo of the dish on its cover, and its popularity soared. Some cooks prefer the original recipe and don’t dare to deviate, while others often add crab, mussels, clams, and even lobster. Whatever iteration you prefer, a Lowcountry Boil is sure to please on a warm summer day. It is a common belief that the meal served by Richard Gay included local shrimp, fresh corn on the cob (halves), smoked sausage (pieces), small new potatoes, and Old Bay Seasoning (or something similar.) Some say there were also onions in Gay’s recipe, but that is highly debated.

You might find it interesting that Old Bay was actually made in Baltimore, MD, and first named “Delicious Brand Shrimp and Crab Seasoning” by Gustav Brunn (a German refugee), later renamed Old Bay, after a steamship that frequented the waters between Baltimore and Virginia. McCormick & Company bought the brand in 1990. This staple seasoning was adopted in the coastal south early on due to its versatile use and popularity around the surrounding region. You’ll find it used in numerous seafood dishes, in Bloody Mary’s, and even on chicken wings. I just purchased a small bag of Pepperidge Farms Goldfish with Old Bay.

You’ll easily find plenty of area restaurants serving a version of this dish. I like to make a fusion boil of sorts—a cross between a Lowcountry Boil and a New England clambake, if you will. Grab some newspaper, kraft paper, or butcher paper and get your outdoor table ready for a messy, fun Southern Lowcountry Boil.

Let’s get started…

Ingredients

Directions

Fill a large stock pot just over halfway with water and add the Old Bay Seasoning. Bring this to a low boil. Add the butter, garlic, onions, potatoes, and corn cobs (broken in half). Boil on medium heat for 10 to 12 minutes. While the veggies are cooking, grill the kielbasa sausage until lightly charred and set aside. Most people boil the sausage, but I like it grilled. Next, we are going to add the lobster and crab; continue boiling on medium to medium-low for an additional 10 minutes. Lastly, add the shrimp and mussels and reduce to a simmer for the last 5 to 8 minutes or until the shrimp are pink and curled slightly and the mussels have opened. Toss in the sausage at the end. Drain the liquid and pour the feast onto the table lined with paper. I also like to sprinkle some fresh parsley on top.

Pick a nice sunny afternoon/evening and don’t forget shellfish utensils, numerous rolls of paper towels, or better yet, a bunch of kitchen hand towels, melted butter, fresh lemon wedges, salt, pepper, extra Old Bay, an assortment of hot sauces, and cocktail sauce.

A Lowcountry Boil pairs well with ice-cold beer, a nice crisp sauvignon blanc, a dry rosé, or a summery white blend. Enjoy!

The image is from a boil I prepared a few years ago, and while I didn’t pour it out onto the table, I did line the table with newspaper and used a couple of large platters for serving.