Summer Seafood Boil

Four years ago, our friends stayed with us while their house was being remodeled. During their stay, my husband surprised everyone by making this yummy and fun seafood boil. Since then, everyone has been asking him when he would do it again. This summer he did!

We made homemade sauces (including cocktail sauce and garlic mayo), covered the table in newspapers and just threw out our discards right onto it. So decadent … and such a fun, summer dinner with family and friends!


Summer is coming to an end, but if you hurry, you can still host a seafood boil of your own.


Summer Seafood Boil - Frogmore Stew

Summer Seafood Boil - Frogmore Stew


  • 2 gallons water, seasoned with 3 tbsp kosher salt, 2 bay leaves and 1/2 cup Old Bay Seasoning
  • 1 vidalia onion, peeled and quatered
  • 4 large stalks celery, washed and cut in half (inner leafy ribs are best)
  • 2 lemons, quartered (seeds removed)
  • 1 bottle beer (whatever you're drinking while you prep)
  • 2 lbs red-skin new potatoes, washed and left whole
  • 2 lbs smoked sausage (andouille or kielbasa) cut into 1 inch thick pieces on the bias
  • 3 medium-sized mildly hot green peppers (poblano, Anaheim, cubanelle) quartered and seeded
  • 8 ears corns, shucked and carefully cut into 2 inch pieces
  • 4 lbs fresh, raw jumbo shrimp (12-16 per pound) in their shells


  1. In a large stockpot, combine stock ingredients (seasoned water, onion, celery, lemons, beers and potatoes), squeeze the lemons, adding the juice before you toss in the rinds. Bring to a boil.
  2. Lower heat and simmer while you get the sausage, peppers, corn and shrimp ready.
  3. After broth has simmered for 20 minutes, test potatoes for doneness (should be easily pierced but not mushy.
  4. Using a slotted spoon or tongs, remove the celery and lemons and discard.
  5. Remove the onions and potatoes and place them in a large colander in the sink.
  6. Return the broth to a simmer, add sausage and peppers and cook for 5 minutes.
  7. Add the corn and cook for 5 minutes.
  8. When you're ready, gather the guests then drop in the shrimp and cook for 3 minutes. (don't overcook the shrimp, they'll become pinkish and float to the surface, that's when you remove them)
  9. Reserve some broth for dipping bread, then pour the stew into the colander, over the onions and potatoes to warm them. Drain well.
  10. Transfer to platters and serve on tables well covered in newspaper.
  11. Surround with bowls of broth, cocktail sauce and garlic mayo.
  12. Serve with warm French bread.


  1. Pretty much the same recipe in the Northeast only we use lobsters, steamers, and mussels.

  2. Andrea Welmaker

    I know this recipe well! It’s very popular here in the South. Here it’s call a “low country boil” Unfortunately we don’t have it as often as my husband would probably like. But when we do it’s a huge hit! Thanks for sharing your recipe. Everyone is little different and it’s fun trying out new ones.

  3. Glad to see the rest of the country is finally discovering Old Bay. Now you just need to throw some Maryland crabs in there!

  4. Kayla Sheaffer

    Man Oh Man …Ive longed to post here because I cannot on my cell phone, it gets to websites and does something funny so I think is is one of my first posts ever on plank as I sit a Shady Pines 3(the hospital Im at to recover from a wound on my foot)…I’ve always wanted to post here and so Ive made a vow that while Im at Shady Pines 3 I am going to post on all the blogs I missed! There ain’t no reason we can’t go back a year and more and rediscover what we learned when you started this awesome refuge!

    One the recipes…sheesh for some one who doesn’t like to eat her people (I am a pisces too…you traitor LOL)I am telling you those recipes look so yummy! Absolutely filled with flavor…My favorite part of the first recipe is the beer part…Use whatever beer you’re drinking…love that…I think when I get home after all of this wound healing Im going to make this for my family…but I might have to substitute the shrimp for chicken….But the sausage sounds great! Thanks again for sharing your thoughts and awesome family moments with us all…you truly are the bees knees! <3

  5. I had this just Monday night!! Living close to the Gulf of Mexico, we are fortunate to get fresh shrimp literally right off the boat. I bag about 75 shrimp for my little family per bag then freeze! Makes for a great quick meal for this working mama!!

  6. Our end-of-summer bbq dinner is this Saturday. I’m looking forward to using your husband’s ideas and these great recipes. Thanks for sharing this, Mary Beth!

  7. Traci Whiting

    Sounds delicious, my hubby loves seafood so we will definitely be trying this. Thanks for sharing Mary Beth!

  8. Hi..I have a friend who does this and she preps and cooks it on a grill in a metal garbage can ( new and clean !)..

  9. Rebecca Strube

    I am so doing this!

  10. Susan Nolen (Suzzy1969)

    Love this!… It looks and sound so yummy!….thanks for sharing the recipe!….can’t wait to have a good ol seafood boil with my family!…yum!

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