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Frogmore Stew

Serves 8
Chef Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

There's no frogs, and it's not a stew, but you'll want to enjoy this Low Country southern classic with your family and close friends, and spread newspapers across the table when serving. For an authentic taste of Napa Valley, enjoy with a glass of Cakebread Cellars Chardonnay.


1 gal. water
2 T. lemon juice
3 T. Old Bay Seasoning
1 T. kosher salt
1 ½ lbs. small new potatoes
1 ½ lbs. andouille sausage, cut in 2 inch pieces
3 ears corn, shucked and cut into 2 inch 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.

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