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Frogmore Stew (low country boil) Recipe

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This recipe for Frogmore Stew (low country boil), by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Dandelakis Family
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup Old Bay Seasoning
4-lbs. small red potatoes
2-lbs. smoked sausage, cut into 1" slices
6 ears of fresh corn, halved
4-lbs. unpeeled large fresh shrimp

cocktail sauce
lemon wedges

Directions:
Directions:
Fill a large cooking pot or Dutch oven about halfway with water. Add Old Bay seasoning.Bring to a boil. Add potatoes; return to a boil and cook 10 minutes. Add sausage slices and corn; return to a boil and cook 10 minutes more, or until potatoes are done. Add shrimp; cook for 5 minutes or until shrimp turn pink(don't overcook!). Remove all with a slotted spoon onto a large serving platter. Serve with additional Old Bay seasoning, cocktail sauce and lemon wedges.

Personal Notes:
Personal Notes:
The name Frogmore comes from a community in the South Carolina low country. Being from the coastal areas of Alabama and Florida ourselves, we make this low country boil on Christmas Eve to honor our heritage. There is little preparation and we eat on Chinet so we can make it to church on time for the candlelight service. Do NOT leave the shrimp tails in your kitchen overnight. Unless you want the smell of old-shrimp-carcass wafting through your house on Christmas morning. One thing about it--you'll only do that once!

 

 

 

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