Frogmore Stew

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Plan to do a Frogmore for the next game,( shrimp, sausages, corn and potatoes) have done several of these in the past, cooked in a large pot and they have always been a hit. Anyone have any suggestions on any extra goodies to put in it?

bobbyb

bamadad,
This one has a few more ancillary ingredients: beer, crab boil, onion.
Bob
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Frogmore Stew - From Beaufort, SC[p]Submitted by Tim Thames[p]Frogmore Stew is a staple for University of South Carolina "Carolina" tailgates. It is a fantastic, easy, and very colorful local meal. It is great at tailgates due to the clean-up, and everything can be pre-packaged before the tailgate begins. [p]I recommend serving this with cocktail sauce and tarter sauce.[p]Enjoy....and GO COCKS!![p]Time Required: 1-2 hours[p]Skill Required: Minimal cooking skills needed[p]Ingredients: [p] 2-5 lbs fresh shrimp, headed but not peeled
1 package of crab boil (seafood seasoning)
Salt and pepper
10-15 redskin potatoes, cut in half
2 lbs kielbasa, cut into 1/2" pieces
3 onions, chucked or sliced
1 beer (allows shells to come off with ease)
10-15 4-5" ears of corn (sweet corn is best)
1-2 gallons of water [p]Steps:[p] Place water, crab boil, potatoes, sausage, and corn in large pot over open flame gas burner
Bring to a boil
Add the beer
Allow for 20 minutes of boiling - test the sausage and corn for tenderness
Add the shrimp - when the shrimp are pink, its done
Serve with cocktail or tartar sauce

AZRP

bamadad,
This is how I do them.[p][p]Shrimp, corn, potatoes, smoked sausage, and onions with seasoned water.[p][p]Simple cook and really good. -RP

mb168

bamadad,[p]This is Low Country Boil, they just try to call it their own in Beaufort to give it a cool name, and I'm not certain it's a "stew" at all, would have to look up the definition.[p]At minimum you need shrimp, corn, sausage, potatoes, and at least one box of Old Bay crab boil depending on how much you're cooking. From there, add what you like. Whole blue crab, crab legs, and beer (yes beer goes in the pot as well as mouth) are popular here.[p]If it's seasoned right you shouldn't "need" any condiments but sometimes I like to mix up some cayenne pepper in tartar sauce to dip the shrimp and sausage in.

Fidel

bamadad,[p]Low country boil is what we call it.[p]We like to add brussels sprouts and crawfish in addition to what you have listed.[p]The old bay should be mandatory for seasoning.

mb168

Fidel,[p]And I'll reiterate that its a box of Old Bay that contains a bag of seasoning, do not buy the bottle or loose stuff.

mb168

bamadad,[p]Actually Zatarain's has a very good one too, I have on ein the cabinet now. </br>

AZRP

mb168,
I've seen Zatarains sold like that here but not Old Bay. Are they comprable? -RP

Big'un

AZRP,
That looks very similar to how we do ours. We also add carrots and a lot of mini onions.

mb168

AZRP,[p]See above post.

mb168

Big'un,[p]I have seen people throw large onions in too, cut in half or chunks. I don't care for it because they fall apart and end up slimy and stuck to everything but many people like them.

AZRP

mb168,
If you cut them in half and leave the root intact, they wont fall apart. -RP

mb168

AZRP,[p]That may work. I'll mention it next time I know someone is going to do that. I personally don't think they could add much flavor with the crab boil seasoning in there, other than the fact that you can see them, I doubt anyone could taste the difference, and I've never seen anyone pick one up and eat it, usually too much scurrying for shrimp and sausage!!

AZRP

mb168,
They get really sweet, we eat all of them. -RP

Mike in Abita

bamadad,[p]I personally like mushrooms. Hams come out great. I've had cauliflower it's good too. My all time favorite is Brussel Sprouts. [p]Mike

mb168

AZRP,[p]See, I'm 3 counties east of Vidalia so I'm spoiled by their sweet onions, they are awesome grilled and on top of a burger, have to try that on the egg when they're in season.

Big'un

AZRP,
I'd rather have a bunch of seasoned sweet onions than potatos any day.

mb168

Mike in Abita,[p]Brussel sprouts might be good, I would think they would pick up a good bit of flavor from everything else.

Mike in Abita

mb168,
Makes em nice and spicy.

Big'un

mb168,
Get a vidalia onion, peel and cut out the root end in the shape of a funnel. Hole side up, put a dab of butter in the hole and add a bullion cube to the hole. Wrap the onion in foil, hole side up. throw it on the egg with just about anything else you are cooking. Fantastic!

Big'un

AZRP,
I've tried both several times and Zatarann's "loose" stuff has the best overall taste. IMHO.

AZRP

Big'un,
I've done that and it is really good. -RP

RhumAndJerk

bamadad,
I add some lemons halved and squeezed, toss in rind and all
Definitely add some quartered onions.
I also add some carrots and celery in big chunks. Not a lot, just enough to add complexity to flavors
Zatarains is what I use.[p]The last time I made it, I froze the leftover stock and I am using for Gumbos, chowders and various other soups. I think I have 10 gallons of the stuff still in my freezer.[p]Hope this Helps,
RhumAndJerk

AZRP

RhumAndJerk,
I forgot about the lemons and they are even in my pic. -RP

DonDon

bamadad,
Try artichokes, they're great in ut. Just peal it like normal and chunk them in. When you pull them out, just rake the leaves with your teeth, thats some fine eating, we use most of what you have but add the artichokes and also whole heads of garlic. For a large pot we use 4 bags of zattarains and about a 1/2 LARGE bottle of liquid crab boil, LOVE it hot down here in Mississippi LOL If you're not wiping sweat off your forehead each bite add more crab boil heheh Make sure you taste your boil before you add the veggies and meats

mb168

mb168,[p]From wikipedia;
"A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, and that are then served without being drained."[p]So a Lowcountry boil is NOT a stew, you dump it out on the table and pick it up to eat it. Frogmore is just a podunk area, don't think it's even a town, that people around here think has a funny name. Most people even close by don't believe you when you say the name, "who would name somewhere Frogmore??" I believe lowcountry boil has been around longer than there was somewhere called Frogmore, or lowcountry for that matter. In LA they do pretty much the same thing but usually with crawdads and it's a lot hotter as someone here mentioned. In coastal GA and SC it's spice comes from the crab boil seasoning and the sausage somewhat if you use hot ones.

Smokin Gator

mb168,[p]I do these a lot for myself and others. [p]I always include shrimp, smoked sausage, corn, potatoes, quartered onions, whole peeled garlic cloves (only give them about 5 minutes boiling time), quartered lemons and use Swamp Fire seasoning.[p]Sometimes I add blue crab (my favorite) or a few crawfish.

AlaskanC

AZRP,[p]I've been saying for a long time now that I am going to make that stuff!! I think I will make it for our Halloween party this year - I've sent out a message to Cho to see if they have any shrimp down at the fish plant.[p]So do you chuck everything in at once, or do you add things at different times? (I have undoubtedly asked this before)