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Frogmore Stew Recipe

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This recipe for Frogmore Stew, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Beavers Donehue
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 quarts water
1/4 cup Old Bay Seasoning
4 pounds 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

Directions:
Directions:
BRING 5 quarts water and 1/4 cup 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 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay Seasoning and cocktail sauce.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
PREP: 10 MIN., COOK: 30 MIN.
Personal Notes:
Personal Notes:
I find that the sausage adds plenty of richness to this dish, so I omit the butter.

This hearty one-pot dish is always a crowd-pleaser.
It is best served on newspaper and eaten with the fingers.

When Frogmore Stew was first cooked in the 1960s, Frogmore was a little hamlet on St. Helena Island, near Beaufort, South Carolina. In the 1980s, however, the postal service abolished the name Frogmore. That changed the name of the popular dish to Lowcountry Boil or Beaufort Stew.

 

 

 

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