On 7/30/2014 1:23 PM, Janet Wilder wrote:
> 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. :-)
>
I gather it started out with pretty much whatever local ingredients were
on hand. They had access to smoked sausage, vegetables and seafood. It
was all tossed into a boiling pot of water. Some recipes call for
adding beer. The fish you remember having in yours was probably
whiting. I like whiting. It's a mild but firm fish. It takes well to
seasonings.

Jill