Frogmore Stew
Frogmore Stew
Frogmore Stew



Frogmore Stew

Here is a Frogmore Stew recipe, based on the South Carolina Wildlife
Cookbook version, which serves 30 people.

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)

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.

Source: http://www.co.beaufort.sc.us/bftlib/frogmore.htm





Frogmore Stew

3 Tbsp. Old Bay Seasoning
3 Tbsp. Salt
1 1/2 gallons water
2 lbs. Keilbasa or smoked sausage
12 Ears shucked corn broken into 3 - 4 inch pieces
4 lbs. shrimp in shells

In a large stock pot, add the seasonings to the water and bring to a
boil. Add sausage and boil, uncovered, five minutes. Add corn and count
five minutes (begin counting immediately, don't wait until water is
boiling). Add shrimp and count three minutes. Drain immediately.

Serves 8.

Source: http://www.chefrick.com/html/frogmorestew.html





Frogmore Stew

The name Frogmore is the namesake of an old fishing community on St.
Helena Island, South Carolina. According to legend, a fisherman
developed this recipe when he couldn't find fish for stew. He scavenged
for leftovers, added what shrimp and crab he did catch. This recipe has
become a hallmark recipe of the Low Country.

1/4 cup Old Bay seasoning
3 pounds kielbasa or hot, smoked link sausage,
cut into 1-1/2 inch slices
2 large onions, peeled and chopped
2 lemons, sliced
Salt and pepper, to taste
16 ears fresh corn, halved
1/2 cup butter
3 pounds unpeeled, large fresh shrimp
Additional Old Bay Seasoning
Commercial cocktail sauce

Put 2 gallons of water into a large stockpot; add sausage, onions,
lemons, salt, pepper and Old Bay Seasoning. Bring to a boil; simmer,
uncovered, for 45 minutes. Add butter; let melt. Add corn to pot; cook
about 10 minutes. Add shrimp; cook 5 minutes, or until shrimp are pink.
Drain. Remove with a slotted spoon onto a serving platter or
newspaper-lined table.

Serve with additional Old Bay seasoning and cocktail sauce.

Yields 12 servings.

Source: http://www.recipegoldmine.com/soupstew/soupstew28.html


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