Low Country Boil
(Frogmore Stew)
Not having grown up in the south, I hadn’t heard about this dish. It is known as both Low Country Boil (for the low country of South Carolina), and Frogmore Stew (Frogmore being a location in South Carolina, and no, it is not a stew at all.)
I have seen it served at such a variety of places: New Years Eve parties, Wedding Showers, Tailgates, and more. This dish is so versatile; you can serve it to anyone at anytime. When you’re ready to serve this party dish, just rip a brown paper bag flat, and toss out the contents!
 |
| My Family, eating the Low Country Boil – great time! |
Ingredients:
1/2 cup Old Bay
3 quarts water
1 beer
12 red new potatoes (depending on the size, may need to be chopped into large pieces)
2 packages Kielbasa sausage, cut into 2 inch links (I like the Turkey Kielbasa)
6 ears corn, shucked and cut into thirds
3 pounds fresh shrimp, unpeeled
12 red new potatoes (depending on the size, may need to be chopped into large pieces)
2 packages Kielbasa sausage, cut into 2 inch links (I like the Turkey Kielbasa)
6 ears corn, shucked and cut into thirds
3 pounds fresh shrimp, unpeeled
Directions:
1 – In a very large pot, add chopped potatoes, Old Bay, beer, and water. Bring to a boil (about 10 minutes.)
2 – When the water boils, add the kielbasa pieces. Cook for 5 minutes.
3 – Add corn. Cook for 7 minutes.
4 – Add shrimp. Cook for 3 minutes (no more!)
5 – Drain and serve on a spread out brown paper bag.
 |
| This was my view from my parents’ kitchen while the Redskins played! |
Roast 'n Relish 