Thanks. 6 quarts of water, 3/4 cup of old bay, bring to boil. Add sausage and potatoes, boil 5 minutes, add corn, boil 5 minutes, add shrimp...done when shrimp turn pink and are done..
There are two kinds of social gatherings in South Carolina that revolve around shellfish. One is very much like a Louisiana boil, usually involving shrimp, corn on the cob, sausage, and red potatoes and is considered part of Lowcountry cuisine
. Known variously as Frogmore Stew, Beaufort
Stew, a Beaufort boil, a Lowcountry boil
, or a tidewater boil, they tend be a bit milder than their Louisiana Cajun and Creole cousins. The name Frogmore Stew comes from the name of a fishing community on St. Helena
island near Beaufort, South Carolina.