Frogmore Stew

by0| PUBLISHED Jan 19, 2007 5:00 AM
Frogmore Stew
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This stew was named for an old fishing town on the island of St. Helena, which is near Hilton Head, South Carolina, about 80 miles south of Charleston.

Yield: serves A Crowd

Ingredients

  • Salt
  • 1 stalk celery per person, chopped and tied in cheesecloth
  • Seafood seasoning, such as Rex brand, which comes in small bags
  • <sup>1</sup>⁄<sub>4</sub> lb. smoked sausage per person, cut in 2" pieces
  • 2 ears corn per person
  • 1 cleaned crab per person
  • <sup>1</sup>⁄<sub>2</sub> lb. shrimp per person

Instructions

  1. Bring a large amount of water to boil. (There should be roughly twice the volume of water as the volume of ingredients.) Add 1⁄4 cup salt per gallon of water, then add celery and seafood seasoning.
  2. Add sausage to pot and boil for 7 minutes. Then add corn and crabs and continue to boil for another 7 minutes. Add shrimp and cook for 4 minutes, taking care not to overcook.
  3. Drain in a colander and serve in large bowl or tub—or bow to Lowcountry tradition and serve the stew spilled out on a newspaper-lined table.