Frogmore stew is a very simple shrimp and sausage boil from South Carolina.
Although there are many differing recipe mixes of ingredients, the cooking method is the same.
Get a BIG pot... and boil it!
Now this stew can feed anywhere from 5 to 30 people, or more.
And most of the time this is cooked outside, so if you have a side burner on your grill...or a Turkey Fryer, that's the best way to cook it.
But it can be done on the stove for smaller servings.
At its most basic, the dish contains shrimp, seafood seasoning, smoked sausage, corn on the cob and potatoes. But onions, crab and butter are other ingredient additions.
So here are just a few...of the many recipe versions for...Frogmore Stew.
Enjoy!!!
Bigdaddy
Frogmore Stew - From Beaufort, SC
Frogmore Stew is a staple for University of South Carolina "Carolina" tailgates.
It is a fantastic, easy, and very colorful local meal.
It is great at tailgates due to the clean-up, and everything can be pre-packaged before the tailgate begins.
I recommend serving this with cocktail sauce and tartar sauce.
Time Required: 1-2 hours
Ingredients:
2-5 lbs fresh shrimp, headed but not peeled
1 package of crab boil (seafood seasoning)
Salt and pepper
10-15 redskin potatoes, cut in half
2 lbs kielbasa, cut into 1/2" pieces
3 onions, chucked or sliced
1 beer (allows shells to come off with ease)
10-15 4-5" ears of corn (sweet corn is best)
1-2 gallons of water
Steps:
Place water, crab boil, potatoes, sausage, and corn in large pot over open flame gas burner
Bring to a boil
Add the beer
Allow for 20 minutes of boiling - test the sausage and corn for tenderness
Add the shrimp - when the shrimp are pink, its done
Serve with cocktail or tartar sauce.
Frogmore Stew
1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage (kielbasa, etc.), cut into 1/2" slices
10 to 12 ears of corn on the cob, broken into 3" pieces
4 pounds uncooked shrimp in shell
In a large stock pot, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.
Add sausage and gently boil, uncovered, five minutes.
Add corn and cook an additional five minutes
(begin timing immediately; don't wait until water is boiling).
Add shrimp and cook three minutes longer.
Remove from heat, drain immediately, and serve.
Yields 8 servings.
Frogmore Stew
5 quarts water
1/2 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
(He adds a 1/2 pound of butter for every six people, and he prefers crab boil seasoning that comes in a bag.)
In a large covered stockpot, bring water and seasoning to a rolling boil.
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.
Frogmore Stew
2 lb uncooked shrimp in shell
4 ears corn on the cob
4 medium potatoes
2 lb sausage (kielbasa, etc.)
1 liquid shrimp and crab boil
1 lemon
2 medium onions
Fill a large stew pot about 1/2 full of water.
Squeeze lemon juice into pot (throw in lemon rind just for the heck of it).
Add as much of the shrimp and crab boil as you think is wise.
Cut potatoes into large chunks and add potatoes and corn on the cob.
Cook for about 10 minutes and add cut up onions.
Cook until the corn and potatoes are done, and then add shrimp and sausage (cut into "wheels") and cook until shrimp are done (about 3 to 4 minutes longer).
This is a very hot stew and should be served with something to cut the heat.
I enjoy slaw and some good bread.
Hot mustard goes well with the sausage and tartar sauce goes well with the shrimp.
A six pack of your favorite beverage might also be a good idea.
Yield: 4 servings
And here may be one of the original recipes:
Here is a South Carolina Wildlife Cookbook version, which serves 30 people.
INGREDIENTS:
10 pounds smoked beef sausage in long links
2 dozen ears shucked, cleaned corn
1/2 bushel crabs
15 pounds shrimp, headed
2 small boxes of seafood seasoning
(which brand is best has been a matter of friendly controversy)
INSTRUCTIONS:
Use a big, 20-gallon pot filled to about half full with water.
The best thing is to clean the crabs before you put them in the pot.
You can use the whole crab, too, but it takes up more room in the pot and is messier to eat.
Cut sausages in one-inch sections.
Bring water to a boil put sausage and seasoning bags in water and let boil for about 10 minutes or so.
Put the corn in and bring back to a boil.
Then put the crabs in and bring back to a boil.
Finally, add the shrimp, and when the water comes back to a boil, pour off water.
Serves 30 people.
Frogmore Stew
1/4 c. Seafood Boil or commercial shrimp boil with 3 tbsp. coarse salt added
2 lbs. hot smoked sausage, cut into 2 inch pieces
12 ears corn on cob, broken into 3-4 inch pieces
4 lbs. lg. shrimp
(Kielbasa can be substituted with 1/2 teaspoon crushed hot red pepper added to pot).
Combine the seafood boil with 6 quarts of water and bring to a boil.
Add the sausage and boil for 5 minutes.
Add the corn and cook for 5 minutes longer.
Add the shrimp and cook until pink and firm, about 3 minutes. Drain and serve.
SEAFOOD BOIL:
1/4 c. mustard seeds
2 tbsp. whole black peppercorns
2 tbsp. crushed hot red pepper
6 bay leaves
1 tbsp. celery seeds
1 tbsp. Coriander seeds
1 tbsp. ground ginger
A few blades of mace
1/4 c. coarse salt
Combine all of the ingredients except the salt and blend in a blender until evenly ground.
Add the salt and blend to incorporate.
Store in a well sealed jar in a cool, dark place for up to 2 months.
Well...there they are...you get the idea.
BD.
