Frogmore Stew

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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
There are no frogs in this concoction.




Frogmore Stew
Adapted from Hoppin John's Lowcountry Cooking, by John Martin Taylor

Serves 8

St. Helena Island, near Hilton Head, used to have a town center called Frogmore, named after an ancestral English country estate. It consisted of four buildings, including the post office; new residents have changed the official name to St. Helena. In the early 20th century, Frogmore was the site of booming caviar and diamondback terrapin businesses. The "stew" is named after the old Sea Island settlement.

This Lowcountry seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer. Partially cleaned but uncooked crab is sometimes added to the pot at the same time as the corn. The recipe may be adjusted for more or fewer people by allowing 1/2 pound of shrimp per person, 1/4 pound of sausage per person, 1 1/2 ears of corn per person, and 2 tablespoons of "boil" per gallon of water.

3 tablespoons commercially prepared shrimp boil such as Old Bay
Seasoning plus 3 tablespoons salt or 3 tablespoons homemade boil
1 1/2 gallons water
2 pounds hot smoked link sausage, cut into 2-inch pieces
12 ears freshly shucked corn, broken into 3- to 4-nch pieces
4 pounds shrimp
In a large stockpot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. (Don't wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve.

Note: If you cannot find a spicy hot smoked sausage, use another smoked sausage such as kielbasa and add 1/2 teaspoon hot red pepper flakes per person. Leftover Frogmore stew helps make a delicious soup. Peel the shrimp, cut the corn from the cob, slice the sausage thinly, then add to simmering duck stock or tomato juice to warm through. Season with fresh hot peppers.
 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Glen, use Old Bay in the sachet. Or put your spices in cheese colth if you don't want them one everyting. Or just put the ones that you don't want floating around in the chees cloth.

Almost forgot... I use a blend of Old Bay and Paul Prudhomme's seafood majic on a salmon recipe I make. I'm not going to post it here, but it only takes 5 min to cook.
 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
I do like a lot of those Zatarain products Bruce. Being in SC alone most weeks, I use the boxed rice dishes a lot. Black Beans and Rice, Red Beans and Rice, Hopp'n John, etc. They sure come in handy when time is short. The Fish Fry breading is good also.
 

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