Recipe courtesy of Bowens Island Restaurant

Bowens Island Frogmore Stew

  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 to 8 servings
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6 to 8 cups cold water (see Cook's Note)

3 tablespoons Old Bay Seasoning 

Dash hot sauce, such as Tabasco 

1 1/2 pounds new red potatoes 

2 pounds kielbasa, cut into 1- to 2-inch lengths 

6 ears corn, shucked and broken in half 

2 pounds shell-on shrimp (36/40 count) 


  1. Combine the water, Old Bay and hot sauce in a large pot. Bring to a boil over high heat. Add the potatoes and cook until soft when pierced with a fork, 10 to 15 minutes. Reduce the heat to medium-high, add the kielbasa and corn and cook for another 5 minutes. Increase the heat to high. Once the pot has returned to a boil, add the shrimp and then remove from the heat. Stir gently to mix, and keep watching until the shrimp start to turn pink. Drain in a large colander and return to the pot. Serve immediately.

Cook’s Note

The precise amount of water depends on the size of the pot; you should have enough space inside to let the ingredients breathe and move, and enough water to just barely cover them.