On 8/1/2014 9:23 AM, Helpful person wrote:
> On Wednesday, July 30, 2014 12:00:56 PM UTC-4, jmcquown wrote:
>>
>> 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
>
> What happens to the "boiling" liquid? Is
> it reduced and made into a sauce or just
> chucked?
>
I'm sure the restaurants throw it out. It's a seafood boil. It's also
a very casual dining affair. Back in the day (there is much dispute
about the origins) they'd just toss the *drained* contents of the boil
on a picnic table covered with newspaper. It was eaten off paper plates
with the aforementioned bucket for tossing the shells and cobs.
Cocktail sauce was likely for the shrimp.

Jill