Frogmore Stew (also called a Lowcountry Boil) is the quintessential Lowcountry meal.
Spoiler alert, there are no frogs. The dish originated in a small fishing community on St. Helena Island called Frogmore, near Beaufort and Hilton Head. The savory one-pot creation of shrimp, corn on the cob, new potatoes, and smoked sausage is a regional staple and perfect for when you need a relaxed meal for a large crowd.
In his quest to learn all he can about Southern cooking, Chef Teddy was delighted to discover this version which refines the stew into a beautiful chowder, adding white wine and plenty of thyme.
“This dish combines everything from my past with what I’ve been exposed to here. It incorporates all the elements of fine dining, like intricate knife cuts, etc. utilizing traditional Lowcountry ingredients. It’s one of the first Southern recipes I was introduced to and remains one of my absolute favorites. I know you’ll love it too!” – Chef Teddy
1/4 cup canola oil
1 medium onion, cut into small dice
1 cup diced celery
1 cup fresh corn kernels
1 teaspoon fresh thyme leaves
1/2 cup dry white wine
1/4 cup flour
2 cups clam juice
1 cup heavy cream
1 cup diced potatoes
2 links cooked andouille sausage, cut into 1/4-inch slices (about 1/2-pound total)
1/2 pound (21-25 count) raw shrimp, peeled and deveined
Chopped garlic chives, for serving
- Combine the oil, onion, celery, corn, and thyme in a large pot over medium heat, stirring to coat. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
- Add the wine; increase the heat to medium-high. Once the wine comes to a boil, cook for 7 or 8 minutes or until it is reduced by half.
- Whisk in the flour; once it is evenly blended (to form a kind of roux), reduce the heat to low. Cook for 15 to 20 minutes, stirring a few times. Gradually stir in the clam juice and the cream; increase the heat to medium just long enough for the mixture to come to a boil, then reduce the heat to medium-low, stirring occasionally.
- Meanwhile, bring a medium saucepan of salted water to a boil over medium-high heat. Add the potatoes and cook for about 5 minutes, until just tender. Drain and add to the large pot along with the sausage (to taste). Cook until the sausage has warmed through, then add the shrimp; cook for 3 to 5 minutes, just until opaque and pink, then remove from the heat.
- Divide among individual bowls; garnish each portion with the chives.
Make some of our other favorite dishes at home, including Chef Bobby’s Crab Cakes.