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Opa’s Smoked Meats • Small Batch. Craft Made. German Tradition Since 1947
Opa’s Frogmore Stew
Opa's Frogmore Stew
Opa's Smoked Meats
12
15 minutes
30 minutes
Southern
Main Course
A Lowcountry boil with a Texas accent. Opa's Jalapeño Smoked Sausage, new red potatoes, sweet corn, and shrimp all go into one pot with Old Bay and a hit of crushed red pepper, then get drained and dumped straight onto the table. No plates required, no fuss — just a crowd, some napkins, and a pot that empties fast.
Ingredients
- 2 pounds Opa's Jalapeño Smoked Sausage links, cut into 2-inch pieces
- 2 pounds new red potatoes
- 12 ears corn, husked, cleaned, and quartered
- 4 pounds large fresh shrimp, unpeeled
- 6 quarts water
- 3/4 cup Old Bay Seasoning
- Crushed hot red pepper, to taste
Directions
- Start the boil. Bring the water, Old Bay Seasoning, and crushed red pepper to a boil in a large stockpot.
- Add the potatoes. Add the potatoes and cook for 15 minutes.
- Add the sausage. Add the Opa's Jalapeño Smoked Sausage and cook for 5 minutes more.
- Add the corn. Add the corn and cook for another 5 minutes.
- Add the shrimp. Stir in the shrimp and cook until pink, about 5 minutes. Drain immediately and serve.