Frogmore Stew
Frogmore Stew is named for a town in Beaufort County, SC. The stew is also known as Beaufort Stew or
Low-County Stew. This recipe is from famous low-county chef Larry Stevenson.
Ingredients
- 1 lb link pork sausage
- 3 lb new potatoes
- 1 large onion (chopped)
- 1 bell pepper (chopped)
- 3 celery ribs (chopped)
- 2 tablespoons seafood seasoning
- salt and pepper to taste
- 36-inch polish sausage, cut into 1-1/2 inch lengths
- 6 fresh crabs
- 6 ears of corn on cob
- 3 lb fresh shrimp (raw, unpeeled)
- water and beer to cover
For 6 persons. In large pot, boil 7 minutes: 1 lb link pork sausage & 3 lb new potatoes, covered in
water and beer.
Add 1 large onion & bell pepper, 3 celery ribs (all chopped), 2 tablespoons seafood seasoning, salt
and pepper. Boil 10 minutes.
Add 36-inch polish sausage cut in 1-1/2 inch lengths, boil 10 minutes.
Add 6 fresh crabs, 6 ears of corn on the cob, boil 10 minutes.
Add 3 lb fresh shrimp (raw, unpeeled), boil 3 minutes.
Remove from heat and let stand 5 minutes.
Drain and serve with additional seafood seasoning.
Post Card Recipies from the South
This post card was produced by Photo Parts, Inc., 104 Fraser, Winsboro, SC 29104.
Recipes cannot be copyrighted. Artwork was not reproduced here.
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