As many of you know from experience, Patty is a talented and skilled cook. Tonight she’s made something called Frogmore Stew.

She’s made it several times before, but this is the first time that she explained to me what it was. So I pass this on to you! Yes, you sure get what you pay for when you visit THIS blog!

Patty said this is also called Low Country Boil. Her version, as you can see, uses baby Yukon Gold potatoes.

I looked it up on the Net and this delicious dish was developed by a fellow in Beaufort, South Carolina in the 1960s. He was using up leftovers when cooking for his fellow guardsmen, and then brought the recipe home with him to the seafood market he ran in the town of Frogmore, on St. Helena Island.

Here’s a recipe from the What’s Cooking America website, which also has the history I just provided, but Patty has her own way of making Frogmore Stew. I love it!

Frogmore Stew

Yields: 8 servings

Prep time: 10 min

Cook time: 15 min

1 1/2 gallons water

Juice of one (1) lemon

Salt to taste 
3 tablespoons

Old Bay Seasoning

2 pounds sausage (kielbasa, etc.), cut into 1/2-inch slices

10 to 12 ears of corn on the cob, broken into 3-inch pieces

4 pounds uncooked shrimp in shell

In a large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.

Add sausage and gently boil, uncovered, five minutes. Add corn and cook and continue cooking an additional five minutes (begin timing immediately, don’t wait until water is boiling).

Add shrimp and cook and additional three minutes longer. Remove from heat, drain immediately, and serve.”