Frogmore Stew or Low Country Boil

Published October 29, 2009 | By Dan Milam

This is a summertime favorite at my house. We do it on a propane cooker in the backyard. This is a winner for friends and family in South Carolina. No matter what the name is, this is Good Eats.

2-3 long links Beef Sausage or Kielbsa
3-4 dozen Ears of Corn, shucked and cleaned (best if cut in half)
1 1/2 pound Shrimp (cleaned and uncooked)
Several heaping spoons of Old Bay seafood seasoning (to taste)

Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2″ pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done. Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!

NOTE: Some folks will add potatoes to the recipe. If so, add several medium potatoes quartered or whole red skin potatoes, five minutes after the corn.

This is very easy to do, but have your food ready because once you start cooking it there is no stopping.

Enjoy!