Back in 2009, I became hooked on a new recipe from the Carolinas called "Frog More Stew" & have even got both of my daughters to like it too! B seems to enjoy it when we have it, as well.
Below is a photo of my latest making of this yummy seafood dish!
Tonight, happened to be the 1st time having this dish for my friend, S, her husband, G as well as my dearest (and oldest) friend, J! The white haired man in the photos is S's father, R.
Frogmore Stew (technically, it's a seafood boil, not a stew!)
serves 6
You'll need large stock pan or a soup pan to cook this dish in. I use a huge, deep stock pot so I can fit in the crab legs w/o any problem!
Have plenty of napkins on hand. No forks, knives or spoons are allowed!
This meal is meant to be served outdoors, on a newspaper covered picnic table w/o any dishes! You're supposed to just pour the entire pan out onto the table & have your guests, dig in!
Feel free to do so & let me know how it worked out!
I use a colander to drain & a thanksgiving turkey platter to serve the meal... indoors.
I allow my guests to eat w/whatever is comfortable for them. Most choose their fingers.
- 12 cups of water
- 1/4 cup plus 2T of Old Bay seasonings (or your favorite seafood boil seasonings)
- 2-3 onions, peeled & quartered (these are for flavor only, OPTIONAL)
- 1 lbs small red potatoes (I use 1-1/2 lbs)
- 1 lbs kielbasa, cut into 1" chunks (use 2 lbs, if you skip the chorizo)
- 1 lbs chorizo, cut into 1" chunks (it's a Portuguese spicy sausage & OPTIONAL)
- 6 ears of shucked corn, halved or quartered, your choice
- 2 lbs of raw, unpeeled, deveined shrimp
- (or 1 lbs shrimp & 1-3 lbs crab legs. Use King crab for special friends/occasions. It's pricey. Dungess crab works fine.)
What to do:
- Bring water & seasonings to a rapid boil
- Add in the corn & potatoes & onions (if using)
- Cook for 15 minutes.
- Add in the kielbasa & chorizo
- Cook for 5 minutes
- Check the potatoes for doneness. (When the potatoes are "just cooked" continue to next step)
- If using crab legs, add them in (no need to thaw)
- Cook 5 minutes
- Add shrimp in last. (Frozen, unpeeled, RAW shrimp is fine)
- Cook about 5 more minutes. (Shrimp will turn from gray to pink when fully cooked)
- Drain in a colander
- Serve on a large platter with melted butter & cocktail sauce nearby, for dipping.