Frogmore Stew

Yield: 8 servings

Chef: Chef Brian Streeter

Frogmore Stew


  • 1 gal. water
  • 2 T. lemon juice
  • 3 T. Old Bay Seasoning
  • 1 T. kosher salt
  • 1½ lbs. small new potatoes
  • 1½ lbs. andouille sausage, cut in 2 inch pieces
  • 3 ears corn, shucked and cut into 2″ pieces
  • 3 lbs.large shrimp
  • 1 Vidalia onion, cut in 2-inch pieces
  • 2 red peppers, seeded & cut in 2-inch pieces
  • 2 T. flat leaf parsley, chopped
  • 1 lemon, cut into wedges
  • 2 c. aioli, melted butter or cocktail sauce


Bring the water to a boil and add lemon juice and old bay seasoning. Add the new potatoes and cook for 10 minute. Add the sausage and corn and simmer another10 minutes. Add the shrimp, onion and peppers and simmer for 2 more minutes. Strain off the water and serve on a large platter or to be more authentic directly on the table covered with newspaper. Top with chopped parsley and garnish with lemon wedges. Serve with aioli, melted butter or cocktail sauce.