On Wed, 30 Jul 2014 13:48:51 -0400, jmcquown >
wrote:

> 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.
>
According to what I read, it can contain chicken stock because recipes
vary by cook.

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