Saturday, August 21, 2010

Frogmore Stew

I felt this stew needed its' own post.  This dish gets it's name from a small village on St. Helena Island in South Carolina.  Otherwise known as a "Lowcountry Boil" this stew easy, delicious and serves a lot of people. I don't think it's a "stew" in the true sense of the word.   At least when I think of stew I think of a thick gravy.  This isn't like that at all.  In fact, the ingredients are all boiled together and the liquid is poured off. 

6 to 8 cups of cold water
3 tbsps Old Bay Seasoning
A dash of hot sauce 
1 1/2 pounds of new (red) potatoes
2 pounds of Polish Kielbasa cut into 1 - 2 inch segments
(I used Andouille sausage when I made it and left out the hot sauce!)
6 ears of corn, shucked and broken in half
2 pounds of shell-on fresh shrimp

The How To:

Set the cold water, Old Bay seasoning and hot sauce to boil.  Bring to a boil over high heat and add potatoes.  Cook for 10 to 15 minutes or until potatoes are tender.  Reduce the heat to medium high and add kielbasa and corn.  Cook for 5 minutes then increase the heat to high.  At that point add your shrimp, cover and take pot off the flame.  The heat of the water will cook the shrimp through to pinkness.

Drain in a large collander and return everything back to the pot. 
Serve immediately either in large bowls or you can toss the contents of the pot on newspaper on the kitchen table.  That's Lowcountry style!

Enjoy!!  :)

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