Low Country Boil (Frogmore Stew) Recipe
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Ingredients: 3 ounce bag Old Bay One Step Seasonings
Small potatoes (Red Bliss or similar)
Smoked Sausage, cut in about 2 inch rounds, (I use Hot, Kielbasa or similar)
Fresh corn on the cob, in about 3 inch pieces
Fresh shrimp, if possible - heads removed, but shells on
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Directions: |
Directions:Fill large pot 1/3 full of water. Add seasonings and bring to a vigorous boil. Add potatoes and return to boil. Wait 10 minutes. Add sausage, return to boil. Wait 10 minutes. Add corn on the cob, return to boil. Add shrimp, return to boil. Cook only until shrimp becomes orange (pink) in color and float to the top. Strain off water and season to taste. Keep warm. Serve altogether on large platters of roasting pans. Let everyone serve themselves and peel their own!
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Servings:Servings vary according to portions of ingredients |
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Notes: Note: If you remove the heads of fresh shrimp as soon as you get them - breaking the head toward the underside of the shrimp - the vein will come right out.
We lived in Savannah from 1990-1996. This was the most common large "party menu" in the low country. Usually it is cooked outside in large pots over an open fire or gas cooker, but it adapts well to stove cooking, just in smaller quantities. With slaw and bread it makes a wonderful get together. I forgot to add that you should drink a beer each time you are waiting 10 minutes. This really make a great party!!!! Many cooks also use about half beer for part of the cooking water.
This recipe is especially for the men. They even enjoy cooking it.
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