Recipe courtesy of Chuck Hughes and Charleston Grill

Frogmore Stew

  • Level: Intermediate
  • Total: 55 min
  • Active: 30 min
  • Yield: 8 servings
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1 pound andouille sausage

6 cups seafood or light chicken broth

16 marble potatoes (less than 1 inch diameter)

1 small sweet onion, diced and lightly sauteed

2 cups of fresh corn kernels

1 pound large shrimp, peeled and deveined (16/20 count)

1 pound jumbo lump crabmeat

28 littleneck clams, steamed

12 cherry tomatoes, peeled

1 lemon, juiced

1/2 cup chopped fresh basil


  1. Heat a grill to medium and grill the andouille sausage, turning occasionally, until cooked through. Slice into 2-inch rounds.
  2. 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.
  3. Return to simmer and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon juice and basil.