This Saturday evening, we’re serving up a favorite Gullah Cuisine recipe, Frogmore Stew, (also known as Beaufort Stew AND Lowcountry Boil), at least for The Lucky Wife and me. The Well-Fed Son thought the corn was spicy but loved the shrimp and sausage. Go figure. The Well-Fed Daughter, with her inexperienced palate, did not care for it, until The Lucky Wife mixed the sausage and potatoes (too young for shrimp and the corn doesn’t agree with her) with some rice and butter for lunch the next day. She gobbled that up!
This is simple, easy and great for large gatherings. In this case, I make larger quantities and cook it outdoors in my turkey fryer.
The seasoning can be customized pretty much any way you choose. A friend of mine does not care for potatoes, and for a substitute adds uncracked eggs to the stock. (Makes boiled eggs.) He then eats them with a dash of hot sauce. He also enjoys adding a few clams to the mix.
The main thing is to have a sunny day, friends around and a few laughs. Enjoy.
- 1 1/2 pounds large raw shrimp, peeled, deveined and tail on
- 1 pound turkey smoked sausage, cut into 2-inch sections
- 1 1/2 pounds petite red potatoes
- 6 to 8 frozen half-ears sweet corn
- 1 bag in a box Zatarain’s crab boil seasoning packet
- 1 bottle of beer
- dash Old Bay seasoning
- Fill a large 6-quart stockpot with approximately 4 quarts of water and bottle of beer. Place seasoning bag in pot and bring to a boil.
- As soon as water comes to rolling boil, add potatoes and bring water back to boil.
- Add corn and bring water back to boil.
- Add sausage and bring water back to boil.
- Test potatoes with a fork — should be fork-tender. If not, continue to boil until potatoes are done.
- Add shrimp and as soon as water comes back to boil, turn off heat and move pot off burner. (NOTE: Shrimp will continue to cook in the hot water. If you boil shrimp for any length of time, they risk becoming tough. The cooked shrimp should be firm and bright white and pink in color. If they are grayish or “milky” in appearance, they are not fully cooked.)
- Once shrimp is cooked, ladle meat and vegetables into a large platter (or sheet pan will also work). Discard seasoning bag and stock. Sprinkle meat and vegetables lightly with Old Bay seasoning and serve immediately.
NEED ANY OF THE TOOLS USED?
2 stars - Surprise your neighbor
The Well-Fed Daughter (17 months old) - 3 Stars
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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