We’re talking about the hands-on 1 pot meal that feeds 2 or a crowd. Lowcountry boil, aka Frogmore stew, is white Carolina shrimp with sausage, potatoes and vegs cooked in a deliciously seasoned broth just until done. Frogmore was a small island town in South Carolina that has been renamed but it’s beloved seafood dish has long since carried on and been renamed Lowcountry boil. Here’s a great recipe that serves 8 and can be adjusted. Some people wouldn’t cook a potato without onions and some don’t like onions at all. If you do like them, add 1 white onion cut into quarters in with the potatoes.

LOWCOUNTRY BOIL:

4 pounds fresh white shrimp, peeled and rinsed off in cold water

2 pounds smoked sausage links or vegan sausage, cut into 2″ pieces

8 ears fresh yellow or white sweet corn, shucked and washed, broken in half. You can also use thawed frozen corn on the cob for this recipe.

2 pounds whole baby red skinned potatoes, rinsed off in cold water.

1 1/2 Gallons cold water

3 Tablespoons salt

3 Tablespoons Old Bay crab seasoning and 1 Bay leaf. Use crab seasoning in a bag so it doesn’t make a mess in your pot and end up on everything.

In a large stock pot, add potatoes and salt to water, bring to boil. Cook 5 minutes uncovered, add in sausage pieces and boil lightly another 5 minutes. Add in seasonings, corn, and shrimp and boil another 5 to 10 minutes or until shrimp are pinkish red and curling up done. Use a slotted spoon to remove the goodness from the pot or pour it out into a large colander to drain. Serve hot with butter for the corn and cocktail sauce and cut lemons for the shrimp. It makes a delicious well rounded meal, just add a simple sweet dessert and you’re sure to impress friends and family.

*ALLERGY ALERT: If you are allergic to shellfish, leave them out. Omit the Old Bay and use your favorite seasonings. Sausage stew is delicious too!

*FOOD SAFETY: Cook to at least 165F. Promptly refrigerate leftovers and use within 4 days. Reheat leftovers to at least 165F prior to eating.