Recipes Soups, Stews and Chili Recipes Stews Seafood Frogmore Stew 4.8 (572) 443 Reviews 40 Photos This Frogmore stew can be adjusted to serve any number. I've used this recipe for over 20 years since I moved to South Carolina. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage, such as kielbasa, and add crushed hot red pepper to the pot. Recipe by Shirley Updated on September 5, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 40 40 40 40 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 12 Jump to Nutrition Facts Ingredients 6 quarts water ¾ cup Old Bay Seasoning TM 2 pounds new red potatoes 2 pounds hot smoked sausage links, cut into 2 inch pieces 12 ears corn - husked, cleaned and quartered 4 pounds large fresh shrimp, unpeeled Directions Bring water and Old Bay seasoning to a boil in a large stockpot over high heat. Add potatoes; cook for 15 minutes. Add sausage; cook for 5 more minutes. Add corn; cook for 5 more minutes. Stir in shrimp; cook until shrimp are pink, about 5 minutes. Drain immediately and serve. I Made It Print Nutrition Facts (per serving) 499 Calories 16g Fat 39g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 499 % Daily Value * Total Fat 16g 20% Saturated Fat 5g 23% Cholesterol 299mg 100% Sodium 2733mg 119% Total Carbohydrate 39g 14% Dietary Fiber 5g 19% Total Sugars 5g Protein 53g Vitamin C 14mg 72% Calcium 127mg 10% Iron 4mg 24% Potassium 1110mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved