A distinctive and savory meal called Frogmore Stew, sometimes referred to as Lowcountry boil, has a special place in the culinary traditions of the coastal districts of South Carolina. This straightforward yet flavorful stew captures the spirit of living by the sea, bringing together local, fresh ingredients to create a shared, joyous dinner that is much more than the sum of its parts.
This stew, which has its roots in the little town of Frogmore on St. Helena Island, has come to represent Southern hospitality and get-togethers. Made with a substantial combination of fresh local shrimp, sweet corn, smoked sausage, and red potatoes, traditional Frogmore stew is a one-pot wonder. Everything is combined and cooked to perfection, resulting in a delicious harmony of flavors, and seasoned with Old Bay or a combination of spices.
The way Frogmore Stew is prepared is what really sets it apart. The stew is typically cooked, strained, and then ladled out onto a table covered in newspaper, evoking a homey and communal meal. This communal feast, which is eaten with hands, encourages a sense of joy and community among friends and family.
Frogmore stew is more than simply a dish; it’s a cultural tradition that’s frequently served at get-togethers, backyard barbecues, and coastal South Carolina family reunions. Its perennial appeal stems from its ease of preparation, capacity to serve a large gathering, and honoring of regional fish and produce. Drinking a pot of Frogmore Stew is a classic South Carolina experience that gives both tourists and residents a sense of the Lowcountry’s friendly, beachside lifestyle.