Frogmore Stew

This popular stew (named after the old town center on St. Helena Island) is really a boiled dinner made to showcase some of the bounty of the region. We've substituted lower-fat turkey kielbasa for the more traditional Lowcountry smoked sausage, a spicy variety made with pork.


8 servings (serving size: 3 pieces corn, 2 sausage pieces, and 1/4 pound shrimp)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 3 g
Monofat 3 g
Polyfat 1.6 g
Protein 28 g
Carbohydrate 20.8 g
Fiber 3 g
Cholesterol 159 mg
Iron 9.5 mg
Sodium 738 mg
Calcium 107 mg


3 quarts water
1 (3-ounce) box crawfish, shrimp, and crab boil (such as Zatarain's)
1 pound turkey kielbasa, cut into 1-inch pieces
6 ears shucked corn, each cut crosswise into 4 pieces
2 pounds unpeeled medium shrimp


Bring water and seasoning bag to a boil in an 8-quart stock pot; cook 10 minutes. Add sausage; cook 5 minutes. Add corn; cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Discard seasoning bag. Drain.

Note: Open seasoning bag to disperse spices into water, if desired. Spices will adhere to shrimp and corn and add more color to the dish.

John Martin Taylor,

Cooking Light

April 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note