What is a frogmore you ask?
I wondered myself. And my kids even asked me and I didn't know the answer. But I did know it was one of our family's favorite meals of all-time. It is the most delicious seasoned stew made with potatoes, sausage, corn and shrimp! We are talking serious roll-up your sleeves and get ready to eat with your hands fun!
This fun meal wins rave reveiews from friends and family we've prepared it for. Each time, a perplexed guest will ask why we are spreading out newspapers across tables or what in the world is going on when we dump the seasoned shrimp, corn on the cobs, sausages and potatoes in front of them and then urge them to "dig-in", hands-first. Kids love it. Adults love it. And as the hostess...I love the ease of the dish and my favorite part...the clean-up! You simply roll the newspapers up and use them for the evening campfire.
Back to the meaning of frogmore. I now have the answer for you.
The Frogmore Stew hails from a small fishing community near Beaufort, South Carolina originally named Frogmore. Now, some may refer to it as Lowcountry Boil or Beaufort Boil but we know it affectionately in our home and now extended family and circle of friends, as Frogmore Stew.
Disclaimer: For photo-taking purposes, this does not reflect how we typcially eat this meal. Normally, the stew is piled and strewn across the newspapers on the table. The hubs was appalled that I didn't show the "real deal" but honestly, it was too dark during dinner to snap a good shot. ;)
This recipe is perfect for vacations at the beach, camping trips to the lake or even a tailgating party as only one pot is required to prepare this recipe (unless you are preparing it for the hubs' family reunion of 35+ family members, which although fun, I don't recommend preparing while camping on cookstoves and one picnic table).
Frogmore Stew
Serves 12
Ingredients:
The largest pot you own.
3/4 cup Old Bay Seasoning (I have also substituted Creole Seasoning and Greek Seasonings.)
2 lbs. Red Potatoes (You can also use white or Yukon Gold potatoes here or a combo)
2 lbs. Kielbasa Sausage (or Andouille sausage or spicy sausage or I have substituted Oktoberfest sausage successfully as well)
12 ears of fresh corn on the cob (and a great knife that can cut through the cobs but don't use frozen corn on the cob as we tried and that was a waste)
4 lbs. uncooked (frozen or raw) whole shrimp (we use the whole shrimp in the shell because pulling off the shell is part of the hands-on eating experience)
Beer* (about 3 quarts or whatever you have) to fill up one quarter of the pot and water (another 3 quarts) to make the pot half full. As you add each ingredient, your pot will get very full. So this is to ensure that your pot will not overflow by the last addition. *Of course you can make this recipe without the beer...or you can make it with non-alcholic beer as we did for the hubs' family reunion.
Optional:
1 large Onion, roughly chopped, for a little extra flavor
1 Lemon, quartered is also a nice touch that is also optional
1. Bring beer/water and Old Bay seasoning to a boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. (And lemon and onion if you are including this.)
3. Add sausage and cook for 5 more minutes.
4. Add corn and cook for another 5 minutes.
5. Add shrimp and cook until shrimp are pink, about 3 minutes. (Just until the shrimp turn pink!)
6. Drain immediately and pour onto newspaper to serve!
Some people like to serve little bowls of cocktail sauce, hot sauce, lemon slices or hot melted butter on the side. We love eating this with crusty sourdough bread or this really fantastic cheese bread recipe that I am planning on sharing here soon!
When planning for a crowd this might help for portions:
1 1/2 ears of corn per person
1/4 poud of smoked sausage per person
1/2 pound of shrimp per person
3 red potatoes per person
2 Tab. of seasoning per quart of water
Our kids request this meal all the time and they can't wait to introduce Frogmore Stew to newbies. Enjoy!
For the official Frogmore Stew definition and 100 other culinary terms "to help you cook and talk smarter", go here!
