Lowcountry Boil (AKA Frogmore Stew)

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Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Lowcountry boil.

This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Great for relaxing trips to the beach, it is also easy to create for a crowd. Lowcountry boil can be served on newspaper for easy clean up. Crab, onion, and butter are frequent additions to the pot, and having a removable drain basket only makes cooking easier. The rule of thumb here is the bigger the crowd, the bigger the pot.

Details copied from: http://www.coastalliving.com/food/entertaining/lowcountry-boil-00400000001984/

4 lbs small red potatoes
5 quarts water
1 3 oz bag crab boil seasoning
4 T Old Bay seasoning
2 lbs kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears corn, halved
4 lbs large shrimp, peeled
1. Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

2. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain.
Just about the best representation of southern cuisine!

Porter Palmer

Member since Apr 2008

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