On 7/30/2014 12:42 PM, jmcquown wrote:
> 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


I have caught whiting on the Laguna Madre, the inland lagoon of South
Padre Island. It is very bland. I smoke it and make a spread of it
with onion, mayo and some Old Bay for extra flavor. Barry loved that
stuff and he was not a fish-eater. Seafood, yes, but fish got him
grumbling. It made it because it was good for him. G-d bless him, he
would eat just about anything I put in front of him.

--
From somewhere very deep in the heart of Texas