(PENMART01) wrote in
:

>> "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.
> ---
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."

I used to go to ***'s every afternoon to get the days catch. What a
place. Had a shitty "Shrimp Shack" across the street.Crab musta been a
seasonal thing cause I don't remember any crab in Frogmore stew.
Steamers, and the marina on Fripp would put a bucket in the middle of the
table for the scaps of the stew.
Man, 40 beers and some Frogmore stew brings back fond memories.



--
StocksRus®