The Origin Of South Carolina's Frogmore Stew Is Rooted In Gullah-Geechee Culture

Frogmore stew is a coastal delight

Barbecue is a significant culinary event in the upstate and midland areas of South Carolina, while seafood boils dominate the Lowcountry. Although Frogmore stew has a straightforward recipe, it certainly doesn't skimp on technique or flavor.

To prepare Frogmore stew, you'll need small red potatoes, corn (often still on the cob), raw shrimp, and smoked Andouille sausage. These ingredients are boiled together in a large pot infused with aromatics like onion. The cooking liquid typically consists of water, and sometimes broth, along with a generous amount of Old Bay seasoning. For an extra kick, lemon or orange juice can be added. The real trick to enhancing the flavor, however, is to include some beer. A bottle or two of inexpensive pilsner or lager will do the job, and the leftover six-pack will make a great pairing with the meal.

Once cooked, Frogmore stew is drained and served. At home, it's enjoyed in bowls and on plates, but during larger gatherings, the stew is often spread out on newspapers across a long table for easy communal dining and cleanup. While draining the liquid may take away from the "stew" aspect, the dish remains delicious. A simple seafood butter sauce on top will leave guests delighted and eager to return for more.