Frogmore Stew

Recipe courtesy of Charleston Grill
Show: Chuck's Eat the Street Episode: Charleston Chew
TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: --
Cook: 25 min
YIELD: 8 servings
LEVEL: Intermediate


  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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    Heat a grill to medium and grill the andouille sausage, turning occasionally, until cooked through. Slice into 2-inch rounds.

    Combine the seafood broth, potatoes and onion in a medium pot, bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, 3 to 4 minutes. Add the andouille sausage, corn, shrimp, crab, clams and tomatoes.

    Return to simmer and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon juice and basil.


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