Wednesday, August 29, 2012

Frogmore Stew

 Frogmore Stew, also known as, Low Country Boil, is a great way to end summer.  Make this for Labor Day.   Each time I make this I wonder why I don't make it more often.  I snapped this photo before I ladled the broth in so use your imagination.

 This recipe is best with the freshest ingredients you can find.  Hit your local farm stand and buy some fresh corn, shuck it and break it into thirds.

 Fill a huge pot half way with water.  Add some kosher salt and about 1/2 tin of Old Bay Seasoning.  Add about 6 stalks of celery.

 Try to get freshly picked red potatoes if you can.  Cut them into quarters.

 Add the corn and potatoes and bring the pot to a boil.

 Add good smokey sausages.  I added two types.

 Usually kielbasa is the sausage used.  Just make sure they are very smokey. I get excellent homemade sausage here but Hillshire or something like it works well too. Slice them and throw them in the pot.  Bring this back to a boil and cook until potatoes are just becoming tender.  About 20 minutes before serving, add lots of shrimp.  You can add them with their shells still on and people can just peel them as they eat them.  I added crab clusters too but it is not the norm.

When I serve this to large groups, I drain the liquid and dump the whole pot onto newspapers and let everyone help themselves.  Obviously, it is served outside this way. Serve it with melted butter for dipping.  This is so good that I had to leave this post in the middle of writing it to warm some up and eat it.