Frogmore Stew

Frogmore Stew

Frogmore Stew gets it’s name from a place that has only a post office on one side of the road and a two-story white country store on the other. Frogmore is the mailing address for the residents of St. Helena Island just off the South Carolina coast. Frogmore Stew is a traditional Lowcountry dish made with: shrimp or crayfish, mussels, corn on the cob, new potatoes, and smoked sausage. Everything boils in a zesty liquid that’s flavored with seafood seasoning (in this case Old Bay). Unlike other “stews” that include a thick broth and are enjoyed with a spoon, an authentic Frogmore Stew recipe is strained before serving.

INGREDIENTS
2, 2 oz. packages crawfish boil seasoning mix, such as Zatarain’s
3 garlic cloves, crushed
2-3 bay leaves
1 medium yellow onion, quartered
4 medium lemons, cut into quarterss
2 pounds small potatoes
6 ears of corn, halved (feel free to put extra in)
15 pounds live Louisiana Crawfish (frozen will work, too)
4 pounds of raw shrimp, peels and deveined
5 lbs mussels

Instructions
Fill an extra-large pot fitted with a basket strainer about halfway with water. Bring to a boil. Add the seasoning mix and stir to combine, return the pot to a boil.

Squeeze 2 whole lemon into the water then add them to the pot along with the potatoes, onion, and corn. Next, gently add the crawfish and cover the pot.

Cook for 5 minutes then remove the pot from the heat.

Let the crawfish, veggies and potatoes sit for 5 minutes before adding the shrimp and mussels in. Let both sit for 10 more minutes.

Lift the strainer and pour everything onto a newspaper lined table (preferably outside).
Get messy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.

 

Frogmore Stew