"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Frogmore Stew Recipe

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

Wanda Spence
Added: Monday, May 29, 2006


1 Bell Pepper
1 Lg. Onion
1 Clove Garlic
1 bunch fresh Parsley
1 stalk Celery
2 Tblsp Oil
2 lb Hot Sausage in 1" pieces
(I use beef with jalapenos)
2 tbsp. Old Bay seasoning
1 Bay Leaf
2 lb New Potatoes, halved
8-10 ears fresh corn, 2 inch chunks
4 lb Shrimp

Coarsley chop pepper, onion, garlic, parsley and celery. Slowly cook in oil with sausage and seasonings until veggies are soft. Cook potatoes in separate pot, just covering with water. Then combine all ingredients:potatoes and water, sausage and veggies, corn and shrimp.

Personal Notes:
Personal Notes:
Sorry, no frogs included. My dear friend, Mrs Willie Ray introduced me to this recipe about 15 years ago. Enjoy!




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