Slow-Cooker Lowcountry Frogmore Stew Step-by-step instructions

Before you start

Before starting, wash the red potatoes and cut any large ones into halves or quarters so they cook evenly. Slice the smoked kielbasa into 1-inch rounds. Halve the corn cobs crosswise.

Peel and devein the shrimp if not already done. Measure out the Old Bay seasoning and seafood stock. Have a 6-quart slow cooker ready. The prep is simple and takes about 15 minutes, and then the slow cooker does the work.

Instructions

Layer and Simmer

1. 1Layer the Stew Base
   Place the red potatoes in the bottom of a 6-quart slow cooker. Add the smoked kielbasa pieces and the halved corn cobs. Sprinkle the Old Bay seasoning evenly over the ingredients. Pour the seafood stock over everything. Do not stir; the layers will cook evenly.
   Look for The liquid should come about halfway up the potatoes and sausage. The Old Bay will color the broth a warm reddish-brown.
   Tip Cut the kielbasa into 1-inch rounds and the potatoes into halves or quarters if they are large so they cook at the same rate as the corn.
2. 2Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 4 hours, until the potatoes are tender when pierced with a fork and the kielbasa has released its smoky flavor into the broth. The corn should be tender but still slightly crisp at the core.
   Look for The broth will be fragrant with Old Bay and the potatoes will yield easily to a fork.
   Tip Avoid lifting the lid during cooking to keep the heat steady and the cooking time accurate.

At the end of this phase, the slow cooker will be filled with layers of potatoes, kielbasa, and corn submerged in a reddish-brown broth scented with Old Bay. The potatoes should be fork-tender and the kielbasa plump.

The corn will be tender but still slightly crisp. The broth will look rich and aromatic. Check that the potatoes are cooked through before adding the shrimp.

Finish with Shrimp

3. 3Add the Shrimp
   After 4 hours, uncover the slow cooker and stir in the raw jumbo shrimp. Replace the lid and cook on LOW for 20 more minutes, until the shrimp are pink and opaque throughout. The internal temperature of the shrimp should reach 145°F (63°C).
   Look for The shrimp will curl slightly and turn a bright pink-orange. The broth will look rich and slightly thickened.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Stir gently to coat the shrimp with the seasoned broth without breaking the potatoes.

After adding the shrimp and cooking for 20 minutes, the shrimp will be pink, opaque, and slightly curled. The broth will have taken on a deeper color and a briny sweetness. The shrimp should register 145°F (63°C) on an instant-read thermometer. The stew is now ready to serve, with the shrimp tender and juicy.

Serve the Stew

4. 4Serve the Stew
   Ladle the stew into wide shallow bowls, making sure each serving gets potatoes, kielbasa, corn, and shrimp. Spoon some of the seasoned broth over the top. Serve hot with melted butter and crusty French bread on the side for dipping.
   Look for The shrimp are pink and firm, the potatoes are fork-tender, and the broth is aromatic with Old Bay.
   Tip Provide small bowls of melted butter for dipping the shrimp and bread.

The final dish is a colorful medley of red potatoes, golden corn, browned kielbasa, and pink shrimp in a fragrant broth. The aroma is smoky, spicy, and briny. The potatoes are soft, the corn is sweet, and the shrimp are plump. Serve immediately with crusty bread and melted butter for dipping.

Common mistakes

One common mistake is overcooking the shrimp, which makes them tough and rubbery. Stick to the 20-minute window and check the temperature. Another mistake is lifting the lid during the 4-hour cooking, which lets out heat and extends the cooking time.

Also, avoid cutting the potatoes too small, as they may disintegrate during the long cook. Use a good-quality seafood stock; a weak stock can make the stew taste flat. Finally, do not skip the final stir, as it ensures the shrimp are evenly coated with the seasoned broth.

How to tell it’s done

The stew is done when the potatoes are fork-tender and the shrimp are pink and opaque throughout. The internal temperature of the shrimp should read 145°F (63°C) on an instant-read thermometer.

The kielbasa will have plumped slightly and the corn will be tender but still have a slight bite. The broth will be fragrant with Old Bay and slightly thickened from the potato starch. Taste and adjust seasoning with extra Old Bay or salt if needed before serving.

• Shellfish: 145°F (63°C) in the thickest part