In other parts of the country and South Carolina as well, it's called Beaufort Stew, Low Country Boil, Shrimp Boil, etc. But when you get around Beaufort, SC, the locals call it Frogmore Stew. Frogmore is a small community on St. Helena Island outside of Beaufort and is known for the Gullah/Geechie culture and the local seafood including shrimp and oysters. During the fall when shrimp are usually plentiful, I go to Gay Fish Company and buy a 100 lbs. as it comes off the boat to put in my freezer. These are 16-20 count shrimp and with the heads on sell for around $3.50/lb. They also sell them de-headed for around $6.00/lb.
Anyway, this is something that we enjoy and have been making for years and years, but with a tweak or two along the way.
Here's the lineup: Fresh corn, 3 packs of Hillshire Sausage cut up, 3 quarts of shrimp, about 3 lbs. of gold potatoes, 2 large onions, 1 pack of Zatarain's crab and shrimp boil seasoning (this is a powder, not a boil-in-bag), and 2 lemons. Not pictured was a stick of unsalted butter. Traditionally, small red potatoes are used, but I like the flavor and texture of gold better. Of course homemade smoked sausage would be best, but I haven't gotten into making that yet. The seasoning can be Old Bay, Tony Chachere's, or whatever you prefer. We actually like J.O.'s #2, but it tends to be a little bit too spicy for the kids. J.O.'s #1 will work, too.
The cut up sausage, seasoning, and butter are placed in a large pot with water and brought to a boil. Squeeze the 2 lemons and put them in, as well.
Let it boil for a few minutes and then put in the corn and onions. Bring back to a boil and cook for a few minutes.
If using blanched or frozen corn, add the potatoes 1st and cook until almost tender. Then add the corn and bring back to a boil.
Bring back to a boil and cook until potatoes are done. Add the shrimp and stir to mix them in. Cover pot and remove from heat.
Let the pot sit covered for 5-10 minutes until shrimp are pink. The whole process takes me about an hour or so.
Time to eat....
I don't add the onions at the beginning because they will cook to pieces and disappear. After adding the shrimp, I don't bring the pot back to a boil because I don't want to overcook the shrimp. As I said earlier, small red potatoes are typically used. In the past, we have added snow crab legs to the pot, also. For those who want it spicier, your favorite hot sauce can be added to the pot, but we just have it available on the side.
Old Bay hot sauce or Texas Pete is on the side and Cross & Blackwell cocktail sauce is a favorite. Also have shakers with J.O.'s #1 & #2.
Anyway, this is something that we enjoy and have been making for years and years, but with a tweak or two along the way.
Here's the lineup: Fresh corn, 3 packs of Hillshire Sausage cut up, 3 quarts of shrimp, about 3 lbs. of gold potatoes, 2 large onions, 1 pack of Zatarain's crab and shrimp boil seasoning (this is a powder, not a boil-in-bag), and 2 lemons. Not pictured was a stick of unsalted butter. Traditionally, small red potatoes are used, but I like the flavor and texture of gold better. Of course homemade smoked sausage would be best, but I haven't gotten into making that yet. The seasoning can be Old Bay, Tony Chachere's, or whatever you prefer. We actually like J.O.'s #2, but it tends to be a little bit too spicy for the kids. J.O.'s #1 will work, too.
The cut up sausage, seasoning, and butter are placed in a large pot with water and brought to a boil. Squeeze the 2 lemons and put them in, as well.
Let it boil for a few minutes and then put in the corn and onions. Bring back to a boil and cook for a few minutes.
If using blanched or frozen corn, add the potatoes 1st and cook until almost tender. Then add the corn and bring back to a boil.
Bring back to a boil and cook until potatoes are done. Add the shrimp and stir to mix them in. Cover pot and remove from heat.
Let the pot sit covered for 5-10 minutes until shrimp are pink. The whole process takes me about an hour or so.
Time to eat....
I don't add the onions at the beginning because they will cook to pieces and disappear. After adding the shrimp, I don't bring the pot back to a boil because I don't want to overcook the shrimp. As I said earlier, small red potatoes are typically used. In the past, we have added snow crab legs to the pot, also. For those who want it spicier, your favorite hot sauce can be added to the pot, but we just have it available on the side.
Old Bay hot sauce or Texas Pete is on the side and Cross & Blackwell cocktail sauce is a favorite. Also have shakers with J.O.'s #1 & #2.
