CLASSIC FROGMORE STEW (LOW COUNTRY BOIL)
Steps:
- Gather the ingredients.
- Combine all of the seafood boil seasoning ingredients in a bowl and mix together.
- Alternatively, put all of the ingredients into a small jar with a lid and shake.
- Gather the ingredients.
- Put the water in a large stockpot . Stir the crab boil seasoning or Old Bay into the water and bring it to a boil over high heat.
- Meanwhile, cut the potatoes into halves or quarters if large; you can leave them whole if they are small.
- Slice the sausage into 1 1/2- to 2-inch pieces.
- Shuck the corn and break each ear into halves or thirds.
- When the water comes to a full boil, add the potatoes and boil for 5 minutes.
- Add the sausage and continue boiling for 12 minutes.
- Add the corn and continue boiling for 1 minute.
- Add the shrimp and continue boiling for 2 minutes.
- Use a hand-held strainer or pour into a colander and drain well.
- Turn out onto a surface covered with newspaper, brown paper, or several layers of paper towels and serve.
- Enjoy.
Nutrition Facts : Calories 632 kcal, Carbohydrate 59 g, Cholesterol 73 mg, Fiber 8 g, Protein 23 g, SaturatedFat 11 g, Sodium 22594 mg, Sugar 8 g, Fat 36 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
JO'S FROGMORE STEW - SHRIMP BOIL LOUISIANA STYLE
Wonderful 4th of July tradition at our home. This feeds so many people and can easily be doubled or tripled. I have made this several times on top of the kitchen stove instead of outside on the propane cooker. This is an old Southern Living recipe that I have been making for years. You can easily substitute ingredients, this summer I couldn't find crab legs, so I added several pounds of clams....it was wonderful. The type of sausage is up to you. It's a beautiful dish, and the presentation is just amazing. Serve with hot garlic bread and a lot of napkins.
Provided by Jb Tyler
Categories One Dish Meal
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large container of a propane cooker halfway with water; add 1/4 cup of Old Bay seasoning. Bring to a boil, (following manufacturer's instructions. ) Add potatoes, return to a boil, and cook 10 minutes. Add onions, sausage, corn; return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon, or tongs onto a serving platter or traditionally - a newspaper-lined table! Serve with additional Old Bay seasoning and cocktail sauce. and lemon wedges.
- Note: This Frogmore Stew may easily be cooked indoors in a large Dutch oven on a regular cooktop.
Nutrition Facts : Calories 574.6, Fat 23.3, SaturatedFat 7.3, Cholesterol 272.2, Sodium 2188.1, Carbohydrate 42, Fiber 5.2, Sugar 5.4, Protein 48.6
FROGMORE STEW
Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only those three ingredients, and employs frozen three-inch cobs from the supermarket. Fresh corn works as well, and you can add new potatoes, onions or other vegetables for "gilding the lily," as he says. Serve the stew with beer, coleslaw and a ketchup-based cocktail sauce heavy with horseradish and lemon. This recipe can easily be adjusted for more or fewer people.
Provided by Kim Severson
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- If using fresh corn, shuck and remove silks. Trim ends and break into halves. If using cobettes, keep frozen until cooking.
- Fill a pot with water; it should be large enough to hold twice the volume of water as of ingredients. Add 1 cup of the seasoning and bring to a boil.
- Add the sausage and corn, stir and bring back to a boil. Cook for 8 minutes. Add the shrimp and cook for 2 1/2 minutes, whether the water is boiling or not. Drain and then pour the shrimp, corn and sausage into a large bowl or onto an outdoor table covered with newspaper, sprinkling evenly with the remaining seasoning.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 25 grams, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 2223 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP BOIL (FROGMORE STEW)
Frogmore Stew is named for a town in Beaufort County, SC. The stew is also known as Beaufort or Low-County Stew. The town is no longer called Frogmor, but people still call the stew after the orginal name.
Provided by Brenda Newton
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large pot boil 7 minutes pork sausage, new potatoes covered with water. (you can add beer if desired.)
- 2. Add onion, bell pepper, celery, seafood seasoning, and salt and pepper. Boil 10 minutes.
- 3. Add polish sausage and boil 10 more minutes.
- 4. Add crabs, corn and boil 10 min.
- 5. Add shrimp and boil for 3 mins more. Remove from heat and let stand for 5 min. Drain and serve with additional seafood seasoning.
GOOD OLE' SOUTHERN FROGMORE STEW
This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage.
Provided by RAdams
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
- Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.
Nutrition Facts : Calories 1037.1 calories, Carbohydrate 51.8 g, Cholesterol 397 mg, Fat 63.3 g, Fiber 5.9 g, Protein 66.6 g, SaturatedFat 28.2 g, Sodium 2644.1 mg, Sugar 8.3 g
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