I was in the mood for stew today. I feel the nip in the New York City air and wanted something to warm my bones. But, I ended up making a stew, which by all means, was not a stew - but warmed me right up - Frogmore Stew.
While looking through cookbooks and blogs, I kept seeing mentions of seafood boils. It seems that from New England to Louisiana, each ocean area has its own seafood boil. Each boil centered around shellfish with a variety of sides. I settled on a South Carolina Low Country Boil...otherwise known as Frogmore Stew.
This boil took no time to make and was extremely hardy. Even though this is technically a summer dish - since you are supposed to dump out the contents on a newspaper covered picnic table, this is a dish we will make year around....
Frogmore Stew/SC Low Country Boil
- 12 cups water
- 1/4 cup and 2 tablespoons Old Bay Seasoning
- 1 pound new red potatoes
- 1 pound Kielbasa or another smoked sausage (we used a mix of Kielbasa and a chicken/turkey smoked sausage)
- 6 ears corn - husked, cleaned and quartered
- 2 pounds large fresh shrimp, unpeeled
- 1 medium onion, quartered
- 1/2 head of garlic, minced
- 1 bottle of beer (we used Redbridge)
- Bring water, onions, garlic, and Old Bay Seasoning to boil in a large stockpot.
- Add potatoes and cook for 15 minutes.
- Add sausage and beer. Cook for 5 minutes more.
- Add corn and cook for another 5 minutes.
- Stir in the shrimp and cook until shrimp are pink.
- Drain immediately and serve with butter, ketchup, and sour cream.