Marker’s Recipe Corner

frogmorestew1 Markers Recipe CornerSo here we are approaching Memorial Day. Maybe you have a bunch of friends and/or family to cook for and you’re looking for an alternative to grilling.  Maybe something that can be mostly prepared before hand.  Here’s something I tried out on the in-laws on Mother’s Day that worked out pretty well:  Frogmore Stew.

Early in my radio career I worked at a station in Beaufort, SC. a town known for being home to two Marine bases and for it’s shrimp industry.    Just east of Beaufort, on Lady’s Island, is the town of Frogmore.  That’s where this recipe, that has nothing to do with frogs, originated.  This is the best version I”ve found, but let me just add that if the potatoes aren’t really little, cut them in half to make sure they’re done.


Cook Time:
50 Min

Original Recipe Yield 4 servings


  • 3 quarts water
  • 1 lemon, halved
  • 1 medium onion, halved
  • 2 cloves garlic, smashed
  • coarse salt to taste
  • 1 (3 ounce) package dry crab boil
  • 1 1/2 pounds medium red potatoes, scrubbed
  • 1 pound smoked sausage, cut into 1 inch pieces
  • 4 ears fresh corn, shucked and broken in half
  • 1 1/2 pounds unpeeled, large fresh shrimp
  • 1/2 cup butter, melted


  1. Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
  2. Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.

Additionally, if you really want to make it good, don’t just use a box of crab boil from the supermarket,make your own:

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup


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