The City Magazine Since 1975

Frogmore Stew

<p>“Reprinted from <em>Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain</em> by John Martin Taylor. Twentieth Anniversary Edition, copyright 2012 by John Martin Taylor. Published by The University of North Carolina Press. Purchase <em>Hoppin’ John’s Lowcountry Cooking</em> at <a href="https://hoppinjohns.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=4&category_id=1&option=com_virtuemart&Itemid=77">https://hoppinjohns.com/index.php?page=shop.product_details&flypage=flyp...</a></p>
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INGREDIENTS: 

(Serves 8)

3 Tbs. shrimp boil seasoning, such as Old Bay, plus 3 Tbs. salt

1½ gal. water

2 lbs. hot smoked link sausage, cut into two-inch pieces

12 ears freshly shucked corn, broken into three- to four-inch pieces

4 lbs. shrimp (headed, shell on)

 

DIRECTIONS: 

In a large stockpot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, for five minutes. Add the corn and count five minutes. Add the shrimp and count three minutes. (Don’t wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve.

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