Frogmore Stew for a Crowd: A Lowcountry Boil for Fall Weekends

Frogmore stew is named for a small community on St. Helena Island, just up the road from here, and it is not really a stew at all. It is a boil: shrimp, sweet corn, new potatoes and smoked sausage cooked in one big pot of seasoned water, drained, and poured straight onto a table covered in newspaper or kraft paper. No plates required, though a roll of paper towels is.

Late September is the right time for it. Local shrimp are at their fall size, the corn is still sweet, and the evenings have finally cooled enough that standing over a pot of boiling water outside sounds pleasant instead of punishing. It is also the easiest way we know to feed a crowd on a Saturday before the game.

A good Lowcountry boil is a lesson in timing. Everything goes into the same pot, but not at the same time, and the order is what separates a great one from a pile of overcooked shrimp and mushy potatoes.

SERVES 12

Ingredients

• 4 gallons water, in a 40- to 60-quart pot with a strainer basket
• ¾ cup seafood boil seasoning (such as Old Bay), plus more for serving
• ⅓ cup kosher salt
• 3 lemons, halved
• 1 head garlic, halved crosswise
• 2 yellow onions, peeled and quartered
• 4 lb small red new potatoes, whole
• 3 lb smoked sausage or kielbasa, cut into 2-inch pieces
• 12 ears sweet corn, shucked and broken in half
• 6 lb large wild local shrimp, head-on or shell-on
• 1 cup melted butter, for serving
• Cocktail sauce, hot sauce and lemon wedges, for serving

Method

1. 1Set the pot on a high-output outdoor burner. Add the water; the pot should be no more than half full, leaving plenty of room for everything you will add, and bring it to a rolling boil.
2. 2Add the seasoning, salt, lemons (squeeze them in first), garlic and onions. Boil 5 minutes to build the broth.
3. 3Add the potatoes and cook 15 minutes, until a knife slides in with a little resistance.
4. 4Add the sausage and corn. Return to a boil and cook 7 minutes.
5. 5Turn off the heat and add the shrimp. Stir once, cover, and let them sit 3 to 4 minutes, just until pink and firm. Do not let the pot return to a boil.
6. 6Lift the basket and let it drain for a minute.
7. 7Pour everything down the center of a paper-covered table, dust with more seasoning, and set out the butter, sauces and lemons.

• Buy local shrimp. Wild South Carolina and Georgia shrimp are the whole point. Shell-on shrimp stay juicier and pick up more seasoning.
• Use a basket. A strainer basket makes draining safe and fast. Lifting a full pot of boiling water to pour it is how backyard accidents happen.
• Taste the broth before the potatoes go in. It should taste like the ocean, and aggressively seasoned.
• Kill the heat for the shrimp. Residual heat cooks them perfectly. A rolling boil turns them rubbery in under two minutes.
• Keep the burner outdoors and on a level surface. Set it on concrete or pavers well away from the house, railings and anything combustible, and never leave a lit burner unattended.
• Scale by the person. A reliable rule is ½ lb shrimp, ¼ lb sausage, 3 small potatoes and 1 ear of corn per guest.

• Cold beer, sweet tea and plenty of ice. This is not a meal for fancy wine.
• A simple slaw with vinegar dressing to cut the butter
• Crusty bread or hushpuppies for the melted butter
• Rolls of paper towels and a trash can at each end of the table, which is the real key to hosting a boil
• Banana pudding or a peach cobbler to finish

The boil itself needs very little: a big pot, a basket and a serious burner. Where it gets better is the setup around it.

A long, sturdy outdoor table is the centerpiece, and it should be one you do not mind getting messy. Poly lumber tables from Berlin Gardens wipe clean with a hose, which is exactly what you want after a dozen people have been peeling shrimp on it.

If you are building an outdoor kitchen, a high-output side burner is one of the most useful additions you can make. It handles boils, fish fries and big-pot cooking without dragging a separate burner out of the garage. It pairs well with a Challenger island, which gives you a place to set the drained basket and a counter for the butter and sauces. Add a Turtlebox speaker for the pregame show, and the porch is ready.

We are always happy to talk about outdoor kitchens, side burners and the right table for a crowd. Stop by the showroom, or plan your setup with our outdoor living quiz.

Terrace + Tide is at 13 New Orleans Road on Hilton Head Island, Tuesday through Friday 10 to 5, Saturday 10 to 4, and Monday by appointment. Call us at (843) 715-0927.