On 7/30/2014 1:30 PM, sf wrote:
> 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.
>
>
It wasn't Frogmore Stew if you didn't use crab or shrimp. And yes, I
understand why you didn't. But you can't call it Frogmore Stew because
Frogmore Stew does not contain chicken. It doesn't even contain chicken
stock.

Jill