Jo's Frogmore Stew - Shrimp Boil Louisiana Style |
|
 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 1 |
|
Wonderful 4th of July tradition at our home. This feeds so many people and can easily be doubled or tripled. I have made this several times on top of the kitchen stove instead of outside on the propane cooker. This is an old Southern Living recipe that I have been making for years. You can easily substitute ingredients, this summer I couldn't find crab legs, so I added several pounds of clams....it was wonderful. The type of sausage is up to you. It's a beautiful dish, and the presentation is just amazing. Serve with hot garlic bread and a lot of napkins. Ingredients:
1/4 cup old bay seasoning |
4 lbs small red potatoes |
1 lb onion, small boiling type |
2 lbs kielbasa, sliced into 1 1/2-inch pieces |
2 lbs crab legs |
6 ears fresh corn, quartered |
4 lbs large raw shrimp, unpeeled |
old bay seasoning |
commercial seafood cocktail sauce |
lemon wedge |
Directions:
1. Fill a large container of a propane cooker halfway with water; add 1/4 cup of Old Bay seasoning. Bring to a boil, (following manufacturer's instructions. ) Add potatoes, return to a boil, and cook 10 minutes. Add onions, sausage, corn; return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon, or tongs onto a serving platter or traditionally - a newspaper-lined table! Serve with additional Old Bay seasoning and cocktail sauce. and lemon wedges.
2. Note: This Frogmore Stew may easily be cooked indoors in a large Dutch oven on a regular cooktop.
|
|