By eatmundo · July 5, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Classic Lowcountry Boil (Frogmore Stew). The percentage is the share of ingredients the two recipes have in common.
Same technique: Composed plate27 recipes from 11 countries
A vibrant, communal feast from the American South, this Lowcountry Boil features a delightful medley of fresh shrimp, smoked sausage, sweet corn on the cob, and tender potatoes. Cooked together in a spicy, seasoned broth, it's a rustic and incredibly flavorful experience perfect for sharing.
According to eatmundo's ingredient comparison, the closest dish to Classic Lowcountry Boil from another cuisine is Devonshire Squab Pie (United Kingdom): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Fill a large stockpot (at least 8-liter capacity) with 4 liters of water. Add 3 tablespoons Old Bay seasoning (or similar seafood boil seasoning), the 2 lemons halved, and the large onion quartered. Bring to a rolling boil over high heat.
- 2
Once boiling, add 600g small red potatoes to the pot. Cook for 10-12 minutes, or until the potatoes are just tender when pierced with a fork.
- 3
Add 350g smoked sausage (like kielbasa or andouille), cut into 1-inch pieces, and 4 ears of corn, halved. Continue to boil for another 5-7 minutes.
- 4
Stir in 500g raw shrimp (peeled and deveined, or shell-on for more flavor). Cook for only 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook.
- 5
Carefully drain the entire contents of the pot into a large colander. Pour the boil directly onto a newspaper-covered table or a large serving platter.
- 6
Serve immediately with melted butter, extra lemon wedges, and hot sauce on the side.
Frequently Asked Questions
What is Frogmore Stew?
Frogmore Stew, also known as Lowcountry boil, is a communal seafood dish originating from the South Carolina Lowcountry. It consists of shrimp, sausage, corn, and potatoes boiled together in water, typically served outdoors at large gatherings.
What type of sausage is best for a classic Lowcountry Boil?
For an authentic Lowcountry Boil, use a pre-cooked, smoked sausage like Andouille, kielbasa, or a good quality smoked pork sausage. These varieties add a robust, savory flavor that is essential to the dish.
How do I know when the shrimp are perfectly cooked in a Lowcountry Boil?
Shrimp are done when they turn opaque pink and curl into a loose "C" shape; a tight "O" shape means they've overcooked and will be rubbery. Since they cook very fast, usually 2-3 minutes, add them last to prevent overcooking.
What's the correct order to add ingredients to ensure everything cooks evenly in a Lowcountry Boil?
To prevent overcooking softer items, add ingredients in stages: start with the potatoes, then add the sausage and corn together, and finally add the quick-cooking shrimp right at the end. This staggered approach ensures every component reaches its ideal tenderness.
Can I use frozen corn on the cob or frozen shrimp for a Lowcountry Boil, and if so, how?
Yes, you can use frozen corn on the cob, adding it a few minutes earlier than fresh to ensure it's heated through. For frozen shrimp, thaw them completely before adding to maintain the short cooking time and prevent overcooking other ingredients.