Slow-Cooker Lowcountry Frogmore Stew Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality seafood stock or make your own by simmering shrimp shells with water, celery, and onion. The Old Bay seasoning is the star here, so use a fresh jar for maximum potency. If you prefer a spicier stew, add a pinch of cayenne or a few dashes of hot sauce along with the Old Bay.

Cut the potatoes into uniform pieces so they cook at the same rate. If you are using small baby potatoes, you can leave them whole. For easier eating, you can cut the corn cobs into thirds instead of halves, especially if serving to children. The stew is best served hot, with plenty of the seasoned broth spooned over each portion.

Variations

• Spicy Cajun Style: Add 1 tablespoon of Cajun seasoning along with the Old Bay and include sliced andouille sausage instead of kielbasa. Stir in a few dashes of hot sauce before serving for extra heat.
• Vegetarian Version: Omit the kielbasa and shrimp, and use vegetable stock. Add extra potatoes, carrots, and celery. Increase the Old Bay to 3 tablespoons and cook for 4 hours on low, then add a can of drained chickpeas for protein.
• Seafood Lover's: Add 1/2 pound of crab claws or mussels along with the shrimp during the last 20 minutes. Cook until the mussels open and the crab is heated through. Discard any unopened mussels.
• Lemon Herb Twist: Add the zest and juice of one lemon and a handful of fresh parsley to the stew just before serving. This brightens the flavors and adds a fresh, herby note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of stock if needed.

Freezer

Freeze the stew (without the shrimp if possible) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Or microwave in a covered dish for 2-3 minutes, stirring halfway.

Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3 days.

When reheating, warm gently on the stovetop or in the microwave, adding a splash of seafood stock or water if the broth has thickened too much. The shrimp may become slightly more firm upon reheating, but the flavor will remain delicious.

You can prepare the ingredients up to a day ahead: cut the potatoes, slice the kielbasa, halve the corn, and store them separately in the refrigerator.

When ready to cook, layer everything in the slow cooker and proceed. The shrimp should be added fresh, not pre-cooked, to ensure they remain tender. This makes the recipe perfect for busy weeknights or entertaining.

Serving ideas

Serve the stew in wide, shallow bowls to showcase the colorful ingredients. Ladle plenty of the seasoned broth over each portion, and offer melted butter in small ramekins for dipping the shrimp and bread.

Crusty French bread is essential for sopping up the flavorful liquid. A simple green salad with a light vinaigrette would round out the meal nicely.

This dish is inherently casual and communal. You can also set out the slow cooker on warm and let guests serve themselves, which is perfect for parties or family-style dinners.

Provide seafood crackers or forks for extracting the corn and shrimp. The stew pairs well with a cold beer or a crisp white wine, such as a Sauvignon Blanc.

Frequently asked questions

Recipe card

Slow-Cooker Lowcountry Frogmore Stew

Prep 15 minCook 4 h 20 minTotal 4 h 35 minServes 6

Ingredients

• 1 lb red potatoes
• 1 lb smoked kielbasa
• 4 corn cobs, halved
• 2 tbsp Old Bay seasoning
• 2 cups seafood stock
• 2 lb raw jumbo shrimp, peeled and deveined

Instructions

1. 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.
2. 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.
3. 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).
4. 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.

Contains: crustaceans, mollusks, gluten, milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.