RMiller wrote:
>> Frogmore Stew
>>
>> In a large pot, boil 1 pound link pork sausage (if you can get
>> Frogmore sausage, go for it!), 3 lbs. new potatoes covered with
>> water and beer. Add 1 large chopped onion and bell pepper, 3
>> chopped ribs of celery, 2 Tbs. Old Bay or similar seasoning, salt &
>> pepper. Boil for 10 minutes. Add 6 fresh blue crabs, 6 ears corn
>> on the cob cut into pieces and boil 10 minutes. Add 3 lbs. fresh
>> shrimp, unpeeled but deveined. Boil for 3 minutes. Remove the pot
>> from heat and let stand 5 minutes. Drain. Serve this up with a
>> bucket in the middle of the table for tossing in the crab/shrimp
>> shells and corn cobs. This makes a great picnic sort of dish.
>> Serve with additional seafood seasoning and Tabasco sauce on the
>> side. Don't forget the beer and the checked oilskin tablecloth!
>
>
> Jill, what is Frogmore Sausage and where do you get it ? Is it a
> regional sausage ??
>
> Thanks, Rosie

Yes, it's made regionally. Where my parents live, used to be called
'Frogmore'. Then the hoity-toity folks decided that didn't sound so good so
they renamed it after the original Spanish name, St. Helena. Use a Cajun
sausage like Andouille or Charice instead. If all else fails, use Kielbasa
or some other Polish sausage.

Jill