Frogmore Stew

By: Hannah Lee Leidy
Photo by Jonathan Boncek

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Serves 4 to 6

  • 4 celery stalks, chopped into thirds
  • 1 head garlic, halved crosswise
  • ⅓ -½ cup Old Bay Seasoning
  • ⅓ cup black peppercorns
  • 3 tablespoons salt
  • 1 bay leaf
  • Juice of 1 lemon
  • 1 pound young potatoes
  • 4 ears corn, shucked and cut into thirds
  • 4 shallots, peeled and halved lengthwise
  • 1 pound sausage*
  • 3 blue crabs
  • 1½ pounds fresh local shrimp
  • *Jeremiah Bacon suggests a robustly flavored sausage like kielbasa or andouille in this recipe. Anything milder will get lost in the other flavors.
  1. To a large stockpot filled with 1 gallon water, add celery, garlic, Old Bay, peppercorns, salt, bay leaf, and lemon juice. Bring to a simmer and let cook 5 minutes.
  2. Add potatoes and cook for 2 minutes, then add corn, shallots, and sausage. Let simmer for 5 minutes. Add crab and cook 3 minutes. Add shrimp and cook until pink, about 2 to 3 minutes, depending on size.
  3. Drain and serve with melted butter, cocktail sauce, sea salt, lemon wedges, and espelette or extra Old Bay.

From Frogmore Stew for Beginners.

  • Recipe by
    Jeremiah Bacon of the Indigo Road Restaurant Group, Charleston
  • Contributing City

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