Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Frogmore Stew

Recipe from: Rob Elliotte
Servings: 4

This is a very hot "stew" and should be served with something to cut the heat. I enjoy slaw and some good bread. Hot mustard goes well with the sausage and tarter sauce goes well with the shrimp. A six pack of your favorite beverage might also be a good idea. Hope you enjoy

2 pounds uncooked shrimp in shell
4 ears corn on the cob
4 medium potatoes
2 pounds sausage, such a kilbasa
liquid shrimp and crab boil
2 medium onions, optional

Fill a large stew pot about ½ full of water. Squeeze lemon juice into pot (throw in lemon rind just for the heck of it). Add as much of the shrimp and crab boil as you think is wise (I usually use the whole bottle but my wife can barely stand ⅔ of a bottle). Cut potatoes into large chunks and add potatoes and corn on the cob. Cook for about 10 minutes and add cut up onions. Cook until the corn and potatoes are done, then add shrimp and sausage (cut into "wheels") and cook until shrimp are done, about 3 to 4 minutes longer.

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