Frogmore Stew

Frogmore Stew Recipe
Howard L. Puckett
If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot.


8 servings (serving size: about 2 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 11 %
Fat 4 g
Satfat 1 g
Monofat 1 g
Polyfat 1.2 g
Protein 31.5 g
Carbohydrate 38.2 g
Fiber 3.6 g
Cholesterol 184 mg
Iron 5.2 mg
Sodium 709 mg
Calcium 91 mg


3 quarts water
1 tablespoon kosher salt
1 tablespoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons coarsely ground black pepper
8 garlic cloves, peeled and mashed
4 bay leaves
2 (12-ounce) cans beer
1 medium onion, cut into 8 wedges
2 pounds small red potatoes, quartered
1 pound low-fat smoked sausage or low-fat kielbasa (such as Hillshire Farms), cut into 1/2-inch-thick slices
4 ears shucked corn, halved crosswise
2 pounds large shrimp, unpeeled


Bring first 10 ingredients to a boil in an 8-quart stockpot. Add red potatoes and sausage; cook for 12 minutes. Add corn, and cook for 4 minutes. Add shrimp, and cook for 2 minutes or until shrimp are done. Drain and discard bay leaves.

Joy Zacharia,

Cooking Light

September 2006
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