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
LOW COUNTRY BOIL (FROGMORE STEW)
This is such a good recipe to prepare at the beach or a party. It makes a lot and there is something for everyone. This is very popular in the south, especially in the low country. What I like about it is that the husband usually takes charge of this and cooks it outside. It's a man thing. The wife prepares other goodies...
Provided by Linda Griffith
Categories Other Main Dishes
Time 50m
Number Of Ingredients 7
Steps:
- 1. Wash potatoes. Fill a large stockpot with water. Add butter. bring to a boil. Add potatoes, sausage and season packet. Cook about 15 minutes at a boil. Add corn and onions. Cook for another 5 to 7 minutes at a boil. Add shrimp; cook until shells turn pink about 3 to 5 minutes. Drain. Discard seasoning packet. Serve in a large bowl and just let everyone dip out what they want. Serve with extra butter and plenty of napkins. When doing this outside, we layer a picnic table with a thick paper tablecloth and just dump the drained country boil on the paper.
- 2. If you like, you can add in crab legs, too. or crawfish
FROGMORE STEW
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink., Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.
Nutrition Facts : Calories 369 calories, Fat 18g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 751mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
FROGMORE STEW
I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Bring water and Old Bay Seasoning to boil in a large stockpot.
- Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 39.1 g, Cholesterol 298.9 mg, Fat 15.5 g, Fiber 5.2 g, Protein 52.6 g, SaturatedFat 4.6 g, Sodium 2732.6 mg, Sugar 4.6 g
FROGMORE STEW
Also known as Beaufort Stew or Low country Boil. When I was in Florida last year we had this at a picnic, it was a big hit and I now fix it at home for company in the summer on the deck.
Provided by Melaine
Categories Stew
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Fill large container of a propane cooker halfway with water.
- Add 1/4 cup Old Bay seasoning, Bring to a boil.
- Add potatoes, return to a boil, and cook 10 minutes.
- Add sausage and corn; return to a boil, and cook 10 minutes.
- Make sure potatoes are done at this point.
- Add shrimp, cook 3-5 minutes.
- Remove with a slotted spoon onto a serving platter or newspaper.
- Serve with additional old bay and cocktail sauce.
Nutrition Facts : Calories 681.9, Fat 28.6, SaturatedFat 8.9, Cholesterol 442.2, Sodium 2554.2, Carbohydrate 47.3, Fiber 5.5, Sugar 4.6, Protein 57.8
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
FROGMORE STEW -LOW CARB
Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth.
Provided by Porfavorcorona
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Use a big, 20-gallon pot filled to about half full of water.
- Bring water to a boil.
- Add sausage, potatoes and seasoning in water and let boil for about 10 minutes or so.
- Put the corn in and bring back to a boil.
- Then put the crabs in and bring back to a boil.
- Finally, add the shrimp, and when the water comes back to a boil, pour off water.
- Enjoy and it will be messy!
Nutrition Facts : Calories 885.5, Fat 53.1, SaturatedFat 17.2, Cholesterol 463.4, Sodium 3198.6, Carbohydrate 37.1, Fiber 3.9, Sugar 5.9, Protein 63.5
BEAUFORT STEW (LOW COUNTRY BOIL)
A great one-pot meal when shrimp are running and ample. Having a outside gathering--this is the recipe to use! For a great cocktail sauce that fits your taste buds and cheaper than store bought try recipe #73837!
Provided by Shawn C
Categories Stew
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large stock pot of water to a boil. Add Old Bay, potatoes and sausage.
- Cook 15 minutes maintaining the boil.
- Add corn and shrimp, returning liquid to a boil. Cook for 5 minutes.
- Dump into large colander to drain.
- Transfer to large serving platter and serve with plenty of napkins and condiments.
Nutrition Facts : Calories 397.1, Fat 14.9, SaturatedFat 4.5, Cholesterol 316.7, Sodium 1721.1, Carbohydrate 25, Fiber 2.3, Sugar 2.5, Protein 39.1
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EASY LOWCOUNTRY BOIL (LOW COUNTRY OR FROGMORE STEW)
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Cuisine Low CountryTotal Time 55 minsCategory Main DishCalories 615 per serving
- Bring a LARGE pot of water to a boil (fill it 2/3 way so there's room for all the ingredients to eventually go in). If you don't have a large pot then you may have to use 2 pots. Generously salt (1 1/2 tsp) the boiling water and add Old Bay seasoning, potatoes and andouille.
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