On Wed, 30 Jul 2014 12:00:56 -0400, 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.
>
It's probably a version of New England crab boil. I tried making a
version of Frogmore stew at home last year. No shellfish (including
crab) because hubby can't eat it, but I found a recipe that uses
chicken. He didn't complain, but I didn't like it. Not doing that
again.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila