Frogmore Stew

Serves: 6




2 Lbs.

Large Shrimp* – shells on

1 Lb.

Keilbasa or smoked andouile sausage cut into bite sized pieces


New potatoes


Ears of corn – shucked and broken in half

1 Bag

Zatarain’s Crab Boil Spice**


Lemon – halved



* Feel free to substitute or add other shell fish to the stew. I have often added crab claws (put crab claws in with the corn). Steamer clams, and/or mussels would be a good addition.

* I like to tear open the spice bag so that the spices get all over the other ingredients. This makes most everything pretty spicy hot so some people prefer to keep the spices in the bag .

  1. Fill a large pot about 1/3 full of water and bring to a boil with the spice bag, lemon halves, and salt.
  2. Add the potatoes, cover and simmer for 10 minutes.
  3. When the potatoes have cooked for 10 minutes add the sausage. Cover and bring back to a simmer for 10 more minutes.
  4. At the end of that 10 minutes add the corn and cook for 5 minutes.
  5. Then add the shrimp and cook for 3 minutes or until the shrimp are cooked (pink and firm) but do not over cook.
  6. Strain the stew and place in a large bowl (or back in the pot).
  7. Place the bowl on a newspaper covered table. Place a roll of paper towels on the table. The shrimp shells and corn cobs just go on the table to be all balled up when everyone is finished eating.
  8. Serve with your favorite recipe for cocktail sauce and good cold beer. Tell your guests to eat with their fingers, and have fun.