Frogmore Stew

" Frogmore Stew " is actually a very popular recipe with " a lot of variations " in how you can make it and also " a lot of variations " about the ingredients that you can use within the stew.
My buddy and close friend " Tim Drake of Avon, New York " sent me this recipe about how he makes it and, if you like Frogmore Stew, you should consider trying out this delicious recipe of his !

Ingredients:

  2 lbs. of Kielbasa  -  ( cutup into smaller pieces )  -  ( #1 )
  2 lbs. of Small Red Potatoes  -  ( or small russet potatoes )
  2 lbs. of Shrimp with shells  -  ( #2 )
  8 ears of corn  -  ( cut in half or thirds - in season fresh corn when possible )
  2 Medium Onions  -  ( quartered )
  4 Cloves Garlic  -  ( peeled and smashed )
  1 Lemon  -  ( cut in half - Plus extra lemon wedges )
  1/2 Cup of Old Bay Seasoning  -  ( see photo below )
  Salt & Pepper  -  ( to taste )
  " Optional "  -  Extra Lemons  -  ( cut in wedges - for folks to squeeze over their dish is desired )
  " Optional "  -  Butter for corn and also Melted Butter  -  ( For folks to dip their potatoes and seafood in if desired )
  " Optional "  -  Seafood Cocktail Sauce  -  ( For folks to dip their seafood in if desired )

Directions:

  Pour 3 quarts of water into a large roasting pan set over two burners on your stove  -  ( such as a Turkey roasting pan ) .
  Add the onions, garlic, Old Bay seasoning mix, and salt & pepper to taste.
  Squeeze the lemon halfs into the pan to get out the juices and then toss the halves into the pan.
  Bring to a boil.
  Add Potatoes and Kielbasa and return to a boil.
  Reduce heat, cover the pan with aluminum foil or cover the pan with the lid if you have one.
   ( Note: If you don't have a lid " form fit " the aluminum foil to the pan ahead of time so that you won't possibly get burned later )
  Then simmer until potatoes are just tender, about 20 minutes.
  Then add corn, increase heat to medium high and cook covered until tender, about 5 minutes longer.
  Top stew with shrimp; cover and let steam for 3 more minutes.
  Then turn off heat; gently stir shrimp into hot broth, and let stand, covered, until they are just cooked, about 2 minutes longer.
  Drain & Serve with lemon wedges, melted butter, and/or Seafood Cocktail Sauce  -  ( or as desired )


( #1 )  ~  For those on a low fat diet " Turkey Kielbasa " could also be used.
( #2 )  ~  For the seaford lover in you:

" Cherrystone Clams " can also be added in " Step # 8 " along with the corn .... then in " Step # 10 " wait until clams are open.
" Precooked Stone Crab Claws " and also be added in " Step # 9 " along with the Shrimp.

          This recipe is strongly believed to have started in Beaufort County, South Caroline around the 1940's.   Some have thought that it was an older recipe however Kielbasa in links wasn't availble in the United States until the 1940's.   It is also believed to have been started by the Shrimp Boat Workers who were working on the shrimp boats at that time when they simply threw together whatever they had to make it.
" This is a great meal no matter who came up with it for sure !"

or at
( russpickde@comcast.net )

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