South Carolina Kind of Summer ~ Lowcountry Boil

I got hooked on a mystery that was set in South Carolina, and became fascinated with that part of the country. This summer, I continue to read more stories from that region. It’s an interesting and beautiful place that I have not had the pleasure of visiting in person (yet, it’s on my list now!) Reading feels like a kind of virtual vacation, though. 🙂 I am getting to know the place through the stories. I just started a beach read that is set on Sullivan’s Island in the Lowcountry called The Summer Girls. To celebrate that part of the state, I made a Lowcountry Boil, also known as Frogmore Stew. It is a simple one-pot seafood boil, but it feels festive and summery! It would be perfect for a summer party.

I used Trader Joe’s smoked andouille chicken sausage rather than a full-fledged pork sausage. I also used shelled shrimp for ease, but unshelled shrimp would be more authentic. Your choice. 🙂

Lowcountry Boil AKA Frogmore Stew

Based on a recipe from Southern Living magazine

5 quarts water

1/4 cup Old Bay seasoning

4 pounds small red potatoes

2 pounds chicken kielbasa, chicken andouille, or other hot smoked link chicken sausage, cut into 1 1/2-inch pieces

6 ears fresh corn, halved

4 pounds unpeeled, large fresh shrimp (or peeled and deveined shrimp for easier eating)

Old Bay seasoning, for serving

Cocktail sauce, for serving

Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.

Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.