Wednesday, June 19, 2019
Frogmore Stew, Anyone?
Eeeek! Frogmore Stew?! It sounds like the type of fiendish dish served up to the unsuspecting protagonist in an old black and white monster movie, doesn’t it?
Never fear, it isn’t.
Despite what the name Frogmore Stew suggests, this dish contains no frogs, whatsoever, and is not actually, a stew, at all. Frogmore Stew is, in fact, a tasty South Carolina classic, also often referred to as a Low Country Boil.
My friendly little (metal) frog “friend” has nothing to do with Frogmore Stew.
Beaufort and Frogmore
My interest in Frogmore Stew, this curiously-named Carolina culinary creation, began on a Friday, just a couple of weeks ago. I was visiting Hilton Head Island, South Carolina, and some friends, who live on the island, asked if I would like to join them on a day-trip to Beaufort (about a 45 minute car ride away).
My friends, Laura and Bill, invited me along on their day-trip to Beaufort.
Laura and Bill were looking forward to seeing the final garden of the”Garden-a-Day Tour”, thanks to the efforts of the Beaufort Garden Club. After the garden tour, they planned to explore a new place for lunch, nearby. I jumped at the opportunity to join my friends on their food and fun excursion :o)
As luck would have it, upon arriving at the Blythewood Road “garden of the day”,
the skies opened up, drenching the three of us, and the other garden visitors, with an unrelenting rain shower.
Visitors tour the garden, despite the heavy rain.
(Photo courtesy of Bill. :o))
Our adventuresome trio made a valiant attempt at touring the extensive display of amazing flora in the garden before us via umbrella-cover, but eventually the torrential rains got the best of us, and we retreated, a bit damper, back to the refuge of the car.
Touring the gardens under the cover of a much-appreciated umbrella.
(Photo courtesy of Bill. :o))
Enjoying ourselves at the garden tour, despite the heavy rain. :o)
(Photo courtesy of Bill. :o))
Thank you, Bill, for the use of your fun photos!
Attempting to dodge raindrops had left the three of us hungry. It was on to lunch!
Before our trip began, Bill had researched eating establishments in the Beaufort area, and had chosen The Foolish Frog Restaurant on nearby St. Helena Island.
The Foolish Frog Restaurant, located in St. Helena Island, South Carolina.
It was a lunch filled with good conversation, as we dined (I enjoyed cream of crab bisque.), while watching the sky clear off, out the restaurant window.
It was a lunch filled with good conversation, as we dined.
My choice for lunch was this tasty cream of crab bisque.
After our meal, and an enjoyable impromptu shopping stop across the street at MacDonald’s Marketplace, we were back in the car, heading out. Having seen the name Frogmore, here and there, while on St. Helena Island, piqued my curiosity. Thanks to my trusty iPhone, I quickly learned that an area of St. Helena Island is called Frogmore.
In fact, the U.S. Postal Service referred to the entire St. Helena Island as Frogmore, at one time. Frogmore was also the name of a plantation in the area.
While doing my iPhone research, I also came across Frogmore Stew.
I had heard of this dish before, but I had never eaten it, and I did not know how it came to be.
The Origin of Frogmore Stew
Most accounts, that I read, credit Richard Gay with the invention of Frogmore Stew.
In the 1960’s, while on National Guard duty in Beaufort, Gay prepared this meal for 100 fellow soldiers, naming it after his hometown of Frogmore.
The recipe spread when Gay, the owner of Gay Seafood Company, brought home the recipe, making copies available to his seafood market customers.
Making Frogmore Stew
Gathering my ingredients for Frogmore Stew.
I chose a healthier sausage option, using uncured /no preservatives,
turkey kielbasa. It was delicious.
Slicing up the sausage
Farmer’s vegetable stand sweet corn was perfect for my Frogmore Stew.
Boiling the ingredients
A meal to share
Frogmore Stew served up for the family during our summer family reunion,
after pool time. :o)
Hilton Head, South Carolina
1 +1/2 gallons of water
1 lemon, juiced
Salt, to taste
3 Tablespoons of Old Bay Seasoning*
Redskin new potatoes (approx. 3, or more, per person), washed
2 pounds spicy sausage (kielbasa, andouille, etc.), cut into slices, about 1/2 inch in size
10-12 ears shucked sweet corn on the cob, broken into 3-inch pieces
4 pounds large shrimp, uncooked, in shell
You may also want…
Butter, or Brummel & Brown yogurt spread
Cocktail, or Tartar sauce, Melted butter
In a large pot over medium-high heat, add the water, lemon juice, salt, and Old Bay Seasoning; bringing to a boil.
When the seasoned water comes to a boil, add redskin potatoes and boil for 15-20 minutes. Potatoes should be easily pierced with a knife, when done, but not mushy.
Add sausage and gently boil, uncovered, 5 minutes.
Add corn and continue cooking an additional 5 minutes
(Begin timing immediately, do not wait until water is boiling.)
Add shrimp and cook an additional 3 to 5 minutes longer.
Do not overcook the shrimp.
Remove from heat and drain the mixture immediately.
Serve with cold beverage.
Provide butter (I use Brummel & Brown spread, made with yogurt)
for the corn and potatoes.
Serve cocktail sauce, melted butter, or tartar sauce for the shrimp.
(Tartar Sauce is my sauce of choice. See recipe below.)
I serve with French bread, sliced and buttered with real butter, wrapped in foil and heated in the oven
Messy, so provide paper towels.
*Approx. 2 tablespoons of Old Bay Seasoning per gallon of water (or more to taste)
Hellman’s Light Mayonnaise
Sweet (pickle) relish
Fresh lemon juice
I just mix the ingredients together to my taste…
Mix approximately two large serving spoons of mayo,
with approximately two-three Tablespoons of sweet relish,
and add approximately 1-2 teaspoon of lemon juice.
*While this is a great recipe for a big group, when I made this,
I made a much smaller batch, cutting it to 1/4 of the original recipe.
*I used uncured, precooked turkey kielbasa, as a healthy alternative.
*I did not add any salt to my water. The potatoes probably needed it.
* Next time, I will probably add a whole, peeled onion,
and more Old Bay Seasoning.
*I used too many potatoes for my recipe, this time round. Oops.
*I serve with tartar sauce (recipe above).
*I serve with French bread, sliced and buttered with real butter, wrapped in foil,
and heated in the oven at 350 degrees for about 20-30 minutes.
Previous South Carolina Blog Posts
40 Years of (being) Married! A Hilton Head of a Celebration/June 2018, click here.
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I’m Annette Stuff
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I found this little guy at the grocery store. He made me think of Frogmore Stew! :o)