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LJWorld.com weblogs Linda's Backroad Musings

Frogmore Stew

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Except for sub freezing temperatures outside, 25 co-workers and their families might feel they are in South Carolina rather than gathered in rural Douglas County on New Years Day.What created the warm southern feeling on a cold Kansas day? Frogmore Stew.Named for Frogmore, the mailing address for the residents of St. Helena Island off the coast of South Carolina, the stew is a combination of ingredients readily available on this historical island. While their neighbors in the States might have a BBQ, St. Helena residents add shrimp, potatoes, corn, and spicy bratwurst together in a pot. Our first try at the Low Country specialty began with a round of home brewed beer. Created by our favorite brew master and co-worker, it was dark, smooth, and served at room temperature. While enjoying our ale, we heated water and seasoning packets in a big (very big) pan over a propane burner. While new potatoes are the best choice, we opted for a large, firm baking potatoes cut in large pieces and dropped in the pot after the water was hot. Following potatoes, in went the precooked and quartered hot and mild brats. Almost the same time frozen corn on the cob slid in. Setting the table consisted of spreading plastic and newspapers over the entire surface. In addition, we added shrimp sauce, homemade bread and butter, hot sauces to taste, and many napkins.When the shrimp went in the pot, everyone gathered around ready to eat. Five minutes later, two people carried the heavy hot pot outside and poured the hot liquid through a strainer held by the third. Finally, they dumped the steaming ingredients in the middle of the table.http://worldonline.media.clients.ellingtoncms.com/img/blogs/entry_img/2008/Jan/01/Copy_of_DSC00056.JPGFrogmore Stew6 quarts water
¾ cup Old Bay Seasoning
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn, husked and quartered
4 pounds large fresh shrimp, unpeeled
Bring water & seasoning to a boil in large stockpot.
Add potatoes and cook for 15 minutes. Add sausage and cook for five minutes more. Add corn and cook for another 5 minutes. Stir in shrimp and cook until shrimp are pink, about five minutes. Drain immediately and serve. Serves 12 depending on appetites.

Comments

aeroscout17 6 years, 11 months ago

Oh man, great memories. I first had Frogmore Stew on St. Helena's island. Think I will make some tonight!

Kathy Getto 6 years, 11 months ago

A freind taught me how to make this years ago (She was from the Island) It is traditaionally a Spring celebration dish, but wonderful anytime! The secret is in the rue. Finish the meal with sweet potato pie with a pecan topping. Mmmm mmmm, good.

Ronda Miller 6 years, 11 months ago

Linda, if you want to make this sometime I will be happy to be a taster for you!

GretchenJP 6 years, 11 months ago

That looks like someone threw up on a plate.

Linda Hanney 6 years, 11 months ago

It was delicious. I head from those who have eaten it down south that most add crayfish and, of course, fresh shrimp. Rhonda, next summer my vegetables would at least be fresh picked. I'll let you know.

Alia Ahmed 6 years, 11 months ago

Linda, I sent the link to a friend from the south, she said it is similar to the way they fix crayfish. It looked delicious and looks like a lot of fun to prepare.

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