Frogmore Stew ( Hot Sausage and Shrimp ) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is a Southern Special Recipe. The original for this one came from Nathalie Dupree. I've changed it quite a bit. Enjoy Ingredients:
3 lbs hot italian sausage links |
1 1/2 lbs new potatoes, cleaned |
2 1/2 heads garlic, peeled (30-40) |
16 medium onions, peeled and quartered |
4 hot peppers, chopped |
8 lemons, halved |
2 teaspoons old bay seasoning |
1 bunch parsley, tied together |
1 1/2 cups cider vinegar |
2 teaspoons salt |
3 teaspoons black pepper |
16 ears corn, husked and chopped into 4 pieces each |
2 teaspoons tabasco sauce |
6 lbs shrimp (in the shell) |
5 quarts water |
Directions:
1. In a heavy stockpot brown sausage until done.
2. Remove sausage.
3. Add the 5 quarts of water and bring to a boil over high heat.
4. Add the spuds, garlic and onions and return to a boil.
5. Cover and cook for 15 minute.
6. Add the sausage, hot peppers, lemons, old bay, parsley and vinegar.
7. Cover and simmer 15 min longer.
8. Add the salt, pepper and corn and bring back to a boil.
9. Add the tabasco and the shrimp and poach until the shrimp are done-no more than 5 minute.
10. Remove the lemon halves and the tied parsley.
11. This parts up to you.
12. You can ladle out the shrimp, sausage and veg and serve on a plate-broth in a bowl, or you can reserve the broth for something else, or you can serve together.
13. All in all I think the best way is strained, served on paper plates set on newspaper so you have somewhere to put the shells and cobs.
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