low country egg

home team Jim · July 2009

will be doing this one again

2lbs fresh gulf shrimp
2lbs raw andouille sausage
onions
green onions
tomatoes
red potatoes
corn
okra

broth was 50% chicken stock 50% water and cajun creole seasoning to spice it up. also some old bay
browned the sausage and then reduced with white wine
brought broth to a boil on egg, added potatoes for 15mins then added everything else except shrimp and okra...cooked for 40 mins then 5 mins before serving tossed in the okra and shrimp

served over rice

delish

ry%3D400

Midnight Smoker · July 2009

Was there any flavor difference (noticeable) doing this on the EGG rather than a turkey fryer?

home team Jim · July 2009

Midnight Smoker wrote:

Was there any flavor difference (noticeable) doing this on the EGG rather than a turkey fryer?

i added a chunk of peach wood to the fire before i started the cook because i wanted to see what that would do. i must say there wasnt a powerful smokey flavor(nor did i want one) but there was a hint of one(which is what i was trying to achieve. to me it was much easier doing this on the egg rather than a turkey fryer

milesofsmiles · July 2009

WE call that Frogmore stew. May I try to get it posted on our web site? Please Smiles out.

home team Jim · July 2009

milesofsmiles wrote:

WE call that Frogmore stew. May I try to get it posted on our web site? Please Smiles out.

come again?

Celtic Wolf · July 2009

What you cooked is called Frogmore Stew in parts of South Carolina.

He wants to know if he can post this on his web site.

.o0(geesh a yankee translating southern)

milesofsmiles · July 2009

Thanks C W. I was told that their is a place in S. C. called Frogmore. I'am from UP in Tenn. so what do know. :silly:

Celtic Wolf · July 2009

There is and that is why it's called Frogmore Stew around there. It is also referred to as a Low Country Boil and Beaufort Stew..

milesofsmiles · July 2009

And Soooooo Delish. Have you tried clamito juice in yours

home team Jim · July 2009

you can post it wherever you want, just send me the link

Celtic Wolf · July 2009

Nope. When I make it I make the traditional way. Since I am pretty much the only one around here that will eat it I don't make it often.

Though I haven't made since my son moved here. Reckon it may be time to hunt up the ingredients.

Fidel · July 2009

Beaufort Bog

Celtic Wolf · July 2009

Be-ew-fort Bog.. You got to pronounce it right don't you know..

"Bow-fort" in NC

"Be-ew-fort" in SC

Buford doesn't count...

milesofsmiles · July 2009

Will do. Thanks, Smiles out.

milesofsmiles · July 2009

Ok Pete. Been to long here to. Fresh corn, pots, Shrimps, and Hillshire Farm Hot Links this weekend. Lots O smiles to ya. Out.

Fidel · July 2009

No brussels sprouts?

FSUScotsman · July 2009

Them South Carolina guys sure do talk funny compared to us Tarheels......

Fidel · July 2009

don't let him fool you, he's a damn yankee from upstate new yawk

FSUScotsman · July 2009

Don't worry it shows!!! :evil:

Celtic Wolf · July 2009

You have a problem wid dat!!

Fidel · July 2009

not as long as you don't run for office

Celtic Wolf · July 2009

Have no fear!!!

Misippi Egger · July 2009

Pete,

Do you eat it like a stew or gumbo, eating the liquid, or just fish out the goodies to eat?

Looks a lot like what we just call boiled shrimp, with sausage, corn and potatoes also being cooked. Of course we use crab boil and fish out the goodies. :woohoo:

fishlessman · July 2009

up here its a portuguese clam boil. lobster, clams mussels, corn, potatos, chourico, linguica, hotdogs water, beer. been along time since ive seen one though, more rare than the ellusive newengland clam bake. not many doing those either

Celtic Wolf · July 2009

It is best served dumped on newspaper in the middle of the table.

It's usually cooked in the strainer insert of the Turkey Fryer. Pull the strainer out let it drain and dump it on the newspaper.

Just make sure your newspaper does use cheap ink.. If they do get some brown paper bags from the grocery store and tear them open.

Misippi Egger · July 2009

I can see that it is exactly the same thing we call either a crawfish, shrimp, or crab boil, depending on the primary seafood.

I use Zatarain's ProBoil brand of crab boil (MUCH better, IMO, than Old Bay), onions, potatoes, corn and the seafood of choice. I have had button mushrooms before and they really absorb the seasonings! Also same for adding sausage.

Great party cook.

At a large lake neighborhood where we used to live, the HOA has an annual spring crawfish boil and cooks over 2000 pounds of crawfish. Yes, 2000 lbs. ! Awesome cook ! Not as impressive as cooking butts for 2600 soldiers, but still a lot of mud bugs!

low country egg

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