This recipe, also known as Frogmore or Beaufort Stew, hails from the South Carolina Lowcountry and the Georgia coast. The geography of the region, which is rich in estuaries and salt marshes, provides an abundance of fish and shellfish that make up the basis for the region’s cuisine. This recipe is great for eating outside not only for the ambience, but also because this dish is a bit messy to eat. You’re going to want to get in there with your hands, so grab a roll of paper towels and roll up your sleeves and settle in with this delicious dinner. 

Lowcountry Boil

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 1 hour and 45 minutes
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  • 12 oz andouille sausage, cut into 2-inch pieces
  • 1 (8 oz) bottle of clam juice
  • 1 lb shell-on shrimp, preferably Gulf shrimp
  • 1 large ear corn, cut into 6 rounds
  • 4 tsp Old Bay seasoning
  • 1 lb small, red potatoes 
  • 2 cups water 


1) Divide clam juice, Old Bay seasoning, and 2 cups water between two Suvie pans, stirring to incorporate. Divide shrimp, sausage, and corn between both pans. Place pans in Suvie, input settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook on Low for 1 hour, 15 minutes

2) Place 1 lb red potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Potatoes, Uncut, 1 hour

3) Once the potatoes have finished cooking, cut potatoes in half and season with salt. Remove stew from Suvie. Add the potatoes to the two Suvie pans with the shrimp, corn, and sausage.

4) Season stew to taste with salt and pepper. Divide between bowls and serve. 


Nutritional Information per serving (6 servings per recipe): Calories 322, Total Fat 16g, Total Carbohydrates 18g, Total Sodium 825mg, Total Protein 26g

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1 year ago

Could you make this with shrimp that doesn’t have a shell on for the cooking process?