Frogmore Steam

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  • 3 tablespoons smoked paprika
  • 1 1/2 tablespoons ancho chili powder
  • 2 1/2 tablespoons kosher salt
  • 2 tablespoons ground celery seed
  • 2 1/2 tablespoons ground cumin
  • 1 tablespoon chipotle powder
  • 2 tablespoons brown sugar
  • 2 cups corn stock water is a fine substitute
  • 1/4 cup BBQ Shrimp Rub
  • 1 pound smoked sausage sliced into 2-inch rounds
  • 1 pound new potatoes halved
  • 4 ears corn halved
  • 1 pound peel-on large shrimp
  • 3 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 teaspoon salt


  1. Stir everything together, taking care to break up stubborn clumps of brown sugar. Store in a sealed container at room temperature for up to 2 months.
  2. Preheat your oven to 400°F.
  3. Combine corn stock and 1 tablespoon of the shrimp rub in the bottom of a 6- to 9-quart Dutch oven. Bring to a boil.
  4. Add the sausage, the potatoes, and the corn. Cover the Dutch oven and slide into the oven. Let it bake for approximately 40 minutes. Until potatoes are tender.
  5. Remove from oven. Add shrimp, cover again, and return to oven for an additional 5 minutes.
  6. Take Dutch oven from oven and remove lid. Add remaining rub, butter, lemon juice, and salt. Toss together, making sure everything is coated.
  7. Serve on large platter or over craft/news paper.