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1970-1989 - Lowcountry South coastal communities and barbecue enthusiasts
Frogmore Stew is a one-pot Southern boil including shrimp, sausage, corn, and potatoes simmered with spices. Popular since the 1970s as a casual regional meal for gatherings and tailgates.
Difficulty
Medium
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
Servings
6
Region
The American South
Era introduced
1970-1989
Introduced by
Lowcountry South coastal communities and barbecue enthusiasts
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Originating from South Carolina's Lowcountry, Frogmore Stew, also called Lowcountry boil, reflects the region's fusion of seafood, southern seasonings, and communal cooking styles. Emerging as a favored dish in the 1970s and 80s, this simmered stew brings shrimp, sausage, potatoes, and corn together in a pot to be enjoyed at casual gatherings, embodying hospitality and regional pride. Its simple preparation and hearty ingredients contribute to its enduring popularity in Southern tailgate and backyard kitchens.
Recipe based on Lowcountry boil traditions popularized late 20th century; seasoning levels adjustable.
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