Frogmore Stew

Can you believe it's the 4th of July again? Wonderful long weekend. You will have lots of time for the hamburgers, ribs and hot dogs. Have something really special on the 4th, Frogmore Stew. This has to be one of my all time favorite eating experiences. Kids old and young love this mess.

When Frogmore Stew was first cooked in the 1960's, Frogmore was a little hamlet on St. Helena Island, near Beaufort, S.C. In the 1980's, however, the postal service abolished the name Frogmore. That changed the name of the popular dish to Lowcountry Boil, Beaufort Stew or I have heard it call Savannah Houseboart Stew - except, of course, among the proud (and peeved) residents of Frogmore.

Some folks add a half pound of butter to this, but I find the sausage adds plenty of richness to the dish. I prefer the kielbasa.

This is a take-your-shoes-off-and relax kind of dish. Everything cooks in one pot. I always serve this on heavy brown paper of even newspaper for ease of cleanup. No napkins please, big rolls of paper towels will work much better. Ice cold beer or sweet tea is the beverage of choice.

Frogmore Stew
8-10 servings
print recipe

5 quarts of water
1/4 cup Old Bay Seasoning (finely ground or in the bag)
4 pounds of small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled large fresh shrimp
Old Bay Seasoning
Cocktail Sauce

Bring 5 quarts water and 1/4 cup of Old Bay Seasoning to a rolling boil in a large covered stockpot.

Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink. Drain. Serve with Old Bay Seasoning and cocktail sauce.

 

 

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