Smoked Corned Beef
March 5, 2025
Braised Beef Ribs
April 14, 2025Low Country Boil/Frogmore Stew
If you’ve spent any time along the South Carolina coast, you’ve probably come across a big, steaming pot of Low Country Boil. This classic Southern dish is a celebration of simple ingredients, local seafood, and gathering with friends and family. Also known as Frogmore Stew (Named after a small community on St. Helena Island) the dish has two names but one big flavor. There’s no difference between the two in terms of ingredients or method; it’s just a matter of what folks around you prefer to call it.
Low Country Boil is a one-pot wonder traditionally made with shrimp, smoked sausage, corn on the cob, and baby potatoes, all seasoned with a hefty hit of your favorite seafood boil spice blend. It's the kind of meal meant to be poured out onto a newspaper-lined table, eaten with your hands, and chased with a cold drink. It’s rustic, flavorful, and perfect for feeding a crowd. Whether you're hosting a backyard gathering or just craving the taste of the South, this recipe brings the coastal charm of the Lowcountry right to your backyard.
My recipe is good for maybe 10-15 people, but you can definitely scale it down to suit the group you are feeding.
High Performance Cookers
High Performance Cookers is a brand that stands out in the world of outdoor cooking, delivering rugged, efficient, and powerful gear for serious backyard chefs and boil masters. Their mission is simple: to create innovative, top-quality cookers that make it easy to feed a crowd with bold flavors and authentic Southern-style boils.
Whether you’re cooking for a neighborhood block party or a family reunion, High Performance Cookers are built to handle the heat...and a whole lot of seafood.
For my cook, I used their 100 QT Powered Seafood Cooker, designed specifically for those who want to take their boils to the next level. This isn’t your average backyard burner. With a capacity to hold up to 50 pounds of food, this cooker makes quick work of just about anything. What really stands out to me though, is that it can be used both as a boiler and as a large deep fryer.
What truly sets it apart is the Triple Jet Burner. A beast of a heat source engineered for fast, even boiling. It generates intense flame power that brings water to a boil in record time. Literally 3 times faster than other cookers on the market.
I have looked at a lot of different seafood boilers and deep fryers, but throughout all of my research, High Performance Cookers was consistently highlighted as a leader in pretty much every aspect.
If you want to get this boiler for yourself, or check out some of the many, many accessories they have available, check out the button below. Use code HOWSLOW10 and save 10% off your total order value.
Low Country Boil
Ingredients
- 24 quarts water
- 6 cans ginger ale or beer
- 2 6oz cans Old Bay Seasoning
- 4 Zatarains 3 oz Boil In Bag Crawfish Shrimp & Crab boil
- 2 Oz Zatarains concentrated Shrimp & Crab boil
- 6 Bay leaves
- 6 Garlic bulbs, halved
- 10 lbs Red Skin potatoes
- 2 14oz packages of Zatarains Andouille Smoked Sausage
- 3 lemons, sliced
- 3 oranges, sliced
- 5 limes, sliced
- 10 ears corn
- 5 lbs fresh jumbo shrimp
Method
- Begin by setting up your High Performance Cooker. Fill the pot with water and then turn on the triple jet burner to medium high heat. The liquid will heat up much faster than you are used to compared to other boilers, so keep that in mind.
- Start building your broth. You can absolutely take some liberties here, depending on what you like. Add Ginger ale, bay leaves, Old Bay seasoning, Zatarains Boil in bag, Zatarains concentrated shrimp & crab boil, garlic cloves and the citrus fruit. At this point you can adjust your seasoning. Try adding some salt, lemon juice, apple cider vinegar, cracked black pepper-whatever it needs. The broth should be very flavorful. Bring to a rolling boil before reducing to a simmer.
- Add potatoes and let simmer for 15 minutes, until potatoes are almost soft.
- Cut corn into 2 inch long sections and add to the boil. Cook for 10 minutes. Dice sausage into 1 inch long sections. Add to the mix with the corn.
- Prepare your eating space now, because the shrimp wont cook for very long. Its pretty traditional to lay down newspaper or butchers paper. Make sure your table has some bowls of butter and bottles of hot sauce. That way people can eat it how they like.
- Add shrimp and allow it to turn pink (1-2 minutes) before turning off the burner and letting everything sit for 10-15 minutes. Perfected cooked shrimp is C shaped. Overcooked shrimp is O shaped.
- Lift the pot insert out to strain. Transfer over to your table and pour out. Top with some more Old Bay seasoning, some lemon juice and orange juice and enjoy.
