Good Ole' Southern Frogmore Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Good Ole' Southern Frogmore Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Good Ole' Southern Frogmore Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 quarts water
• 1 lemon, halved
• 1 medium onion, halved
• 2 cloves garlic, smashed
• coarse salt to taste
• 1 (3 ounce) package dry crab boil
• 1 1/2 pounds medium red
• potatoes, scrubbed
• 1 pound smoked sausage, cut into
• 1 inch pieces
• 4 ears fresh corn, shucked and
• broken in half
• 1 1/2 pounds unpeeled, large
• fresh shrimp
• 1/2 cup butter, melted

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring the water to a boil in a very large pot

Step 2: Technique & Execution

Squeeze the lemon juice into the water, then throw in the halves

Step 3: Technique & Execution

Add the onion, garlic, salt and crab boil

Step 4: Technique & Execution

Reduce heat to a simmer, cover, and cook for about 10 minutes

Step 5: Technique & Execution

Add the potatoes and sausage; cover and simmer for 20 minutes

Step 6: Technique & Execution

Add the corn and cook for 10 minutes