Carolina Frogmore Stew

This low-country seafood boil showcases the fresh ingredients of the region. It’s often prepared in a backyard boiling pot for casual get-togethers.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium

Serves: 6


  • 1 gallon water
  • 1 lemon, halved
  • 3 Tbsp. crab boil seasoning
  • 1 lb. kielbasa sausage, cut in thick slices
  • 1 onion, peeled and quartered
  • 6 cloves garlic, peeled
  • 18 small red potatoes, trimmed but not peeled
  • 6 ears corn, shucked and quartered
  • 2 lbs. washed, shell-on shrimp


  • Bring water to a boil in a large soup pot; squeeze lemon juice into water. Add lemon halves, crab boil, kielbasa, onion, and garlic; stir well. Add potatoes; cook over medium-high heat 20 minutes.
  • Add corn; boil an additional 10 minutes.
  • Turn off heat; add shrimp. Cover pot; let stand 5 to 10 minutes, or until shrimp turn pink.
  • Use a long-handled strainer to remove ingredients from pot. Place shrimp, sausage, and vegetables on large platter or baking sheet.