> "jmcquown" wrote:
>
>RMiller wrote:

>>Jill writes:
>>
>>> 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.

http://www.co.beaufort.sc.us/bftlib/frogmore.htm

Frogmore Stew
(also known as "Lowcountry Stew" and "Beaufort Boil")

Origins
(or see Recipe)
by
Dennis Adams
Beaufort County Public Library
Information Services Coordinator

It seems that this seafood "boil" is a fairly recent recipe, not older than 60
years and more likely only about forty years old. According to Beaufort
historian Gerhard Spieler, the kind of link sausage used in Frogmore Stew came
to this area no earlier than the 1940s as a result of immigration (before then
Beaufortonians used only patty-type sausage). Mr. Spieler believes that the
recipe was the invention of local shrimpers who used whatever food items they
had on hand to make a stew.

Sarah Rutledge's 1847 Charleston cookbook, The Carolina Housewife, had no
recipes like the present-day mix of shrimp, corn and sausage. In a 1991
telephone interview, Emory Campbell, executive director of Penn Center on St.
Helena Island, does not remember anything like the present-day Frogmore Stew
when he was growing up €“ although boiled shrimp has always been a part of Sea
Island daily life. Another St. Helena Island native, Agnes Sherman, could not
recall any traditional recipe similar to what she preferred to call "Lowcountry
Stew" (because Frogmore is only one of several St. Helena Island communities).


The Steamer Restaurant
Photograph by Dennis Adams
(August 13, 2002)
Richard *** of *** Seafood Company claimed to have invented Frogmore Stew.
On National Guard duty in Beaufort about 40 years ago, he was preparing a
cookout of leftovers for his fellow guardsmen. He brought the recipe home with
him, and it soon became popular in this area. According to ***, the Steamer
Restaurant on Lady's Island was the first establishment to offer Frogmore Stew
commercially, almost 20 years ago. *** campaigned to have Frogmore Stew
declared the official seafood dish of South Carolina, but the recipe remains an
"unofficial" delight.

(Above information based on 1991 telephone interviews with persons named and on
The Carolina Housewife by Sarah Rutlege)

Frogmore Stew Recipe:

Here is a Frogmore Stew recipe, based on the South Carolina Wildlife Cookbook
version, which serves 30 people.

INGREDIENTS:

10 pounds smoked beef sausage in long links
2 dozen ears shucked, cleaned corn
1/2 bushel crabs
15 pounds shrimp, headed
2 small boxes of seafood seasoning (which brand is best has been a matter of
friendly controversy)

INSTRUCTIONS:
Use a big, 20-gallon pot filled to about half full with water. The best thing
is to clean the crabs before you put them in the pot. You can use the whole
crab, too, but it takes up more room in the pot and is messier to eat.
Cut sausages in one-inch sections. Bring water to a boil put sausage and
seasoning bags in water and let boil for about 10 minutes or so.
Put the corn in and bring back to a boil. Then put the crabs in and bring back
to a boil. Finally, add the shrimp, and when the water comes back to a boil,
pour off water. Serves 30 people.
---

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"Life would be devoid of all meaning were it without tribulation."