On 7/30/2014 11:00 AM, jmcquown wrote:
> There are as many recipes as there are people living in Frogmore, SC.
>
> Frogmore was renamed Saint Helena Island (for the second time) years
> ago. Frogmore Stew is not a stew; it's a boil aka Low Country boil or
> Beaufort boil.
>
> I'd like to believe it originated with the Gullah people, but many
> people in the area claim to have created it.
>
> The gyst of it is hot smoked link sausage, new potatoes, chopped onion,
> bell pepper and celery. Seafood seasoning (I'd go with Old Bay for the
> boil). Fresh blue crabs, ears of corn on the cob, and at the last, add
> raw unpeeled shrimp. It's all cooked in a big pot, then drained.
> Frogmore Stew is served in local restaurants with a bucket for tossing
> the seafood shells and corn cobs.
>
> Jill


I have had it before. I like mine with lots of crab and shrimp. Once
had a bowl that had a firm, white fish in it as well. I'll just have to
go up there as it would be really messy to mail it. :-)

--
From somewhere very deep in the heart of Texas