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Cajun Shrimp Boil

It’s the day after Memorial Day and since we celebrated with some friends, I didn’t cook anything for the long weekend. Tonight, I pulled out my Cooking Light recipes and some big ol’ Georgia shrimp to use with my red potatoes. I had no idea that Frogmore Stew is the same thing we call “cajun shrimp boil”. My memories of a shrimp/crawfish boil involved a big pot of stuff, a seasoning packed, and plenty of newspapers and picnic tables. But where did Frogmore Stew originate?

According to Wiki:

One is very much like a Louisiana boil, usually involving shrimp, corn on the cob, sausage, and red potatoes and is considered part of Lowcountry cuisine. Known variously as Frogmore Stew, Beaufort Stew, a Beaufort boil, a Lowcountry boil, or a tidewater boil. Frogmore is name of a community in the middle of St. Helena Island, near Beaufort, South Carolina

Since it was just the two of us, I toned it down a bit. I didn’t pull out a picnic table, but I certainly pulled out the paper bags and napkins. I added small bowls of cocktails sauce and a fork. We ate off the table, no plates needed!


  • 3 quarts water
  • 1 tablespoon kosher salt and 2 teaspoons of pepper
  • 1 tablespoon crushed red pepper
  • 1 lemon, halved
  • 8 garlic cloves, peeled and mashed
  • 4 bay leaves
  • 1 shrimp boil seasoning bag (Zatarain’s)
  • 2 pounds small red potatoes, quartered
  • 1 pound low-fat smoked sausage or low-fat kielbasa cut into 1/2-inch-thick slices
  • 4 ears shucked corn, halved crosswise
  • 2 pounds large shrimp, peeled.


    1. Bring first 7 ingredients to a boil in an 8-quart stockpot.
    2. Add red potatoes and sausage; cook for 12 minutes.
    3. Add corn, and cook for 3 minutes.
    4. Add shrimp, and cook for 2 minutes or until shrimp are done.
    5. Drain and discard bay leaves.
    6. Serve immediately.







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