Fantastic Frogmore Stew

Frogmore Stew with Grilled Sourdough

This past Sunday morning I asked my husband, as I always do, what he would like for dinner.  His usual response for Sunday dinner is to smoke or grill something on our Big Green Egg.  The man is obsessed with it.  But on this particular day he threw me for a loop.  Not only had he requested  bananas foster pancakes (yes it was yummy, but not what I’d call the healthiest of breakfasts), but exclaimed with a bit of excitement in his voice, “I want Frogmore Stew.”  What?!  We only have Frogmore stew at big parties where they toss the “stew” over a plastic tablecloth and everyone dives in.  I wasn’t about to do that in my home….

But I honestly gave him credit for requesting something different…so I went on a little mission and researched the dish.  I came across a number of recipes online, but none piqued my interest as much as a 2002 recipe by Hugh Acheson from Food & Wine.  I loved that he used leeks, celery and garlic, and when I compared his recipe with others, it felt more clean.

I think the result was fantastic!  My stew was more brothy than I think the recipe intended, but that is what I was looking for.  As you compare my recipe to his, I used one large whole tomato, but then added a can of diced, which added some more moisture.  I bought some in-house made sourdough from Whole Foods, sliced it and spread with some Earth Balance, and grilled on top of the stove using my grill pan.  Pairing that amazing bread with the Frogmore Stew had us all silent at the table, too busy to eat than talk.  I could not believe how my kids devoured this.  The only thing my youngest would not eat was the Andouille sausage.  It was spicy!  But for us adults, it gave this stew amazing flavor.

Warm, crunchy grilled sourdough.

Don’t be intimated by this dish!  It took all of an hour or so, once everything was prepped.  And the result is well worth that 45-60 minutes of your time – promise!  This one goes down as a make-again recipe for sure.

Frogmore Stew

Adapted from Food & Wine

Serves 6


1 tsp salted butter

1 Tbsp extra virgin olive oil

1 leek (medium to large), rinsed well and sliced thin using white and light green parts

2 small celery ribs, finely chopped

1 clove garlic, minced

1 large tomato, coarsely chopped

1 can (15.5 oz) organic diced tomatoes

1 tsp finely grated lemon zest (do not skip this!)

1 Tbsp thyme leaves

1 Tbsp chopped flat leaf parsley

2 ears fresh yellow corn, shucked, rinsed and each cut into 4 rounds

8-10 small colorful fingerling potatoes, cleaned

1 cup bottled clam juice and 2 cups water

1 cup tomato juice

1/2 Tbsp Old Bay seasoning

1 1/2 pounds large local SC shrimp, shelled and deveined

3/4 pound andouille sausage (Applegate Farms chicken/turkey Andouille sausage) cut on diagonal into 1/2-inch rounds

1 small lemon, thinly sliced

Sea salt and freshly ground black pepper, to taste


1.  In a large enameled cast iron stockpot, heat butter and olive oil over medium high.  Turn heat to down a bit (medium-low) and add leeks and celery and sauté for about 3 minutes.  Add garlic and sauté another 2 minutes, or until vegetables are softened.

2.  Turn heat to medium and add the next 10 ingredients (tomatoes through Old Bay) and bring to a boil.  Cover and simmer until corn and potatoes are fork-tender, about 10 minutes.

3.  While stew is simmering, begin to grill the bread.

4.  Add the shrimp, sausage and lemon slices, cover and simmer for another 5-7 minutes, or until shrimp are cooked through.

5. Remove from heat and season with salt and pepper.  Ladle into bowls and serve immediately.




One Response to “Fantastic Frogmore Stew”
  1. Joy Hotchkiss says:

    Love the interpretation, Melissa!! Can’t wait to try at home!!

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