Frogmore Stew

A doppelganger of the Lowcountry boil, Frogmore stew is a gallimaufry of shrimp, sausage, new potatoes, onions, and chunks of corn on the cob that all get boiled in the same pot with a hail of crab-boil seasonings. It was named for the coastal community of Frogmore, South Carolina, on the island of St. Helena near the Georgia line. In the early 1960s, Richard Gay of the island’s Gay Seafood Company christened it when he fed mass quantities of fellow National Guardsmen. It remains a favorite dish for big picnics, festivals, and political rallies. Although the U.S. Post Office abolished Frogmore in the 1980s, locals still like to call it by the obsolete town name in honor of its history. It also is known as Beaufort Stew and is, in fact, virtually the same as Lowcountry boil.

Restaurants With This Dish

In a wide bowl: shrimp, sausage, potatoes, corn on the cob
Rae’s Coastal Cafe


82 Queen


Bowen’s Island



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