Tuesday, May 27, 2014

Low Country Boil

Yum

Low Country Boil, Beaufort Stew or Frogmore Stew, by whatever name you call it, this is a fun, one-pot dish to prepare in the summer, when fresh shrimp are available.

"Similar to the crawfish boils in Louisiana, this “Lowcountry Boil” is best served on a newspaper-covered picnic table, eaten with the fingers and shared with family and friends. Also known as Beaufort Stew, some claim that this one-pot dish (essentially a seasoned mixture of fresh shrimp, newly shucked yellow corn, sausage and potatoes) best represents the essential simplicity of Lowcountry cuisine. According to the South Carolina Encyclopedia, Frogmore Stew originated in the Frogmore community on St. Helena Island near Beaufort, but the truth is that Frogmore Stew exists throughout the coastal regions of the south." (source: discoversouthcarolina.com)


Ingredients
5 lbs. small red potatoes
8 ears fresh corn, broken in half
2 lbs. smoked sausage (or andouille sausage), sliced into one-inch pieces
4 lbs. large shell-on fresh shrimp
4 tbls. Old Bay Seasoning (or to taste)

Method
Fill a large stock pot halfway with water. Add  4 tbls. Old Bay seasoning (or more to taste). When the seasoned water comes to a boil, add potatoes and boil for 20 minutes; then add one-inch slices of smoked sausage and boil for 5-10 minutes. 

Add the corn and boil another 5 minutes. Add the shrimp last and cook or 3 minutes, or until shrimp are pink; remove from heat, drain and serve.  

Tradition calls for it to be poured out onto a large picnic table lined with newspaper.  I poured it into a large roasting pan and served from there. Serve with butter, salt, pepper, sour cream, cocktail sauce and ketchup on the side.

Yield:  8 servings

Enjoy,

Mary


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