Frogmore Stew

Ingredients (20)

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced leeks, white parts only
  • 1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks)
  • 1 cup coarsely chopped fresh tomatoes
  • 2 medium garlic cloves, minced
  • 1/2 tablespoon fresh thyme leaves, coarsely chopped
  • 1 cup dry white wine
  • 1 teaspoon Old Bay Seasoning
  • 1 cup tomato juice
  • 3 cups fish stock, shrimp stock, or lobster stock (clam juice works in a pinch)
  • 9 golf-ball-size new potatoes, cooked in salted water until just tender, then drained
  • 3 ears corn, shucked and cut crosswise into 4 pieces
  • 1 pound andouille sausage, cut into 1/2-inch slices
  • 4 lemon rounds, sliced 1/8 inch thick
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact
  • 1 cup arugula, coarsely chopped
  • 1 tablespoon coarsely chopped Italian parsley
  • 2 tablespoons unsalted butter (1/4 stick)
  • 6 slices grilled or pan-fried country bread rubbed with garlic, for serving
Try Amazon Fresh
Nutritional Information
  • Calories644
  • Fat33.8g
  • Saturated fat11.36g
  • Trans fat0.18g
  • Carbs47.87g
  • Fiber5.78g
  • Sugar9.55g
  • Protein33.19g
  • Cholesterol200.45mg
  • Sodium1532.39mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Hugh Acheson, chef of The National and Five & Ten in Athens, Georgia, and Empire State South in Atlanta, describes this dish as an upscale version of Frogmore stew. This hearty soup is a more refined version of the traditional Low Country boil, a mix of shrimp, crab or crawfish, corn on the cob, sausage, and potatoes, simmered in a mildly flavored broth. Still, it’s simple enough to serve at a tailgating lunch or casual dinner party. Feel free to swap out the shrimp with fresh crab. And if you happen to have any shrimp or lobster stock, they make a great substitute for fish stock.

For more Southern favorites, see our easy crawfish boil recipe.

Tips for Shrimp and Sausage


  1. 1Place a large pot over medium-high heat until hot, about 2 minutes. Add the olive oil, leeks, and celery and cook until just translucent, about 3 minutes. Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the white wine and let it reduce by about half.
  2. 2Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt and cook for 5 minutes. Meanwhile, season the shrimp with a 1/2 teaspoon of the salt and set the shrimp aside.
  3. 3Reduce the heat to medium low, add the shrimp, and cover with a tightfitting lid. Cook until the shrimp are cooked through and no longer translucent, about 5 minutes.
  4. 4Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt and stir to combine. Cook until the butter is melted and the arugula is just wilted, about 1 minute more. Taste and season with additional salt as desired. Ladle the stew into 6 bowls and serve with a slice of grilled bread.
Frogmore Stew
Load Comments

Recommended from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...