This Lowcountry seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer. Partially cleaned but uncooked crab is sometimes added to the pot at the same time as the corn. The recipe may be adjusted for more or fewer people by allowing 1/2 pound of shrimp per person, 1/4 pound of sausage per person, 1 1/2 ears of corn per person, and 2 tablespoons of "boil" per gallon of water.
Note: If you cannot find a spicy hot smoked sausage, use another smoked sausage such as kielbasa and add 1/2 teaspoon hot red pepper flakes per person. Leftover Frogmore stew helps make a delicious soup. Peel the shrimp, cut the corn from the cob, slice the sausage thinly, then add to simmering duck stock or tomato juice to warm through. Season with fresh hot peppers.
John Martin Taylor is the author of several cookbooks, including Hoppin' John's Lowcountry Cooking, The New Southern Cook, Hoppin' John's Charleston, Beaufort & Savannah, and The Fearless Frying Cookbook. His work has appeared in publications including The New York Times, Food & Wine, Gourmet, Fine Cooking, The Journal of Gastronomy, Gastronomica, Bon Appetit, Country Home, Cooking Light and The Washington Post.