Frogmore Stew Recipe

Prepare ingredients

Scrub the potatoes well and leave whole if small (or halve if medium). Quarter the onion and smash the garlic cloves. Cut corn into thirds, if using. Slice sausage into 1" pieces and cut fish into 1–1½" chunks. Rinse and drain canned hominy. Halve one lemon for the pot and cut remaining into wedges for serving.

In a large stockpot (6–8 qt) set over medium-high heat, add 12 cups water, 2 cups stock and 1 cup beer. Add the quartered onion, smashed garlic, bay leaves, 3 tbs Old Bay, 2 tsp kosher salt and 1 tsp cracked black pepper. Squeeze the halved lemon into the pot and drop the rind in. Bring to a rolling boil.

Taste the boiling broth after 5 minutes and adjust seasoning — add additional Old Bay or salt if desired. Reduce heat slightly to maintain a steady simmer.

Add the scrubbed potatoes to the boiling broth. Cook for 12–15 minutes (depending on size) until potatoes are almost tender when pierced with a fork.

Add the drained hominy, corn pieces (if using) and sausage to the pot. Continue simmering for 8–10 minutes until potatoes are fully tender and sausage is heated through. The hominy will plump and absorb flavors.

First add the rock shrimp and local fish pieces to the pot. Simmer gently for 3–4 minutes until shrimp are opaque and fish is nearly cooked through.

Add the crab claws for the last 2–3 minutes to warm through — avoid overcooking to keep crab tender. Taste the likker and add up to 1 tsp hot sauce if you want extra heat.

While the stew is finishing, melt 4 tbs unsalted butter in a small saucepan or microwave and whisk in 1 tsp smoked paprika and half of the chopped parsley (reserve the rest for garnish).

Turn off the heat. Pour the melted paprika butter over the pot and gently stir to incorporate, lifting some solids so everything is coated. Let the pot sit for 2 minutes so flavors marry.

Ladle the Frogmore Stew into large shallow bowls or dump onto a covered table or newspaper for a communal style serving. Spoon some of the crab pot likker over each portion. Sprinkle remaining parsley over the stew and serve with lemon wedges on the side.

Optional: Serve with crusty bread or drawn butter for dipping and more hot sauce on the side.