Chipotle Tomato Frogmore Stew with Elote Sauce

Bring the South Carolina tailgate exeperience to your very own backyard with this twist on a classic for Chipotle Tomato Frogmore Stew with Elote Sauce.
Course dinner, lunch, Main, side, Side Dish
Cuisine American, southern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Calories 819kcal
Author Chef Billy Parisi


For the Elote Sauce:

  • 1 cup of mayonnaise
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • ½ cup of shredded manchago cheese

For the Frogmore Stew:

  • 28 ounce can of Hunt’s® Whole Peeled Tomatoes and juice
  • 3 roughly chopped chipotles in adobo sauce
  • 5 pounds of small to medium sized red potatoes
  • 2 pounds of kielbasa sliced into 2” inch pieces
  • 1 stalk of celery cut into 1” inch pieces
  • 1 roughly chopped yellow onion
  • 2 lemons cut into wedges
  • ¾ cup of Old Bay seasoning
  • 5 shucked ears of corn cut into 2” inch pieces
  • 2 pounds of peeled and deveined 16-20 shrimp


  • For the Elote Sauce: Mix all ingredients together in a small bowl until combined and keep cool.
  • For the Stew: Place the Hunt’s® tomatoes, chipotles, potatoes, kielbasa, celery, onions, lemons and Old Bay seasoning, and 1 gallon of cold water into a large pot and bring it to a boil over high heat.
  • After it’s boiled, turn down the heat to low and simmer for 5 more minutes. Next, add in the corn and cook for 5 minutes followed up by adding the shrimp and cooking for another 5 minutes.
  • Strain the liquid from the pot and serve the stew over newspaper and alongside the elote sauce for the corn.


Calories: 819kcal | Carbohydrates: 60g | Protein: 41g | Fat: 48g | Saturated Fat: 14g | Cholesterol: 307mg | Sodium: 1837mg | Potassium: 1773mg | Fiber: 8g | Sugar: 12g | Vitamin A: 540IU | Vitamin C: 47.4mg | Calcium: 297mg | Iron: 8.4mg