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.

Jill

On 7/30/2014 11:00 AM, 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.
>
> Jill


I have had it before. I like mine with lots of crab and shrimp. Once
had a bowl that had a firm, white fish in it as well. I'll just have to
go up there as it would be really messy to mail it. :-)

--
From somewhere very deep in the heart of Texas

On 7/30/2014 1:23 PM, Janet Wilder wrote:
> On 7/30/2014 11:00 AM, 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.
>>
>> Jill
>
>
> I have had it before. I like mine with lots of crab and shrimp. Once
> had a bowl that had a firm, white fish in it as well. I'll just have to
> go up there as it would be really messy to mail it. :-)
>
I gather it started out with pretty much whatever local ingredients were
on hand. They had access to smoked sausage, vegetables and seafood. It
was all tossed into a boiling pot of water. Some recipes call for
adding beer. The fish you remember having in yours was probably
whiting. I like whiting. It's a mild but firm fish. It takes well to
seasonings.

Jill

On 7/30/2014 12:42 PM, jmcquown wrote:
> On 7/30/2014 1:23 PM, Janet Wilder wrote:
>> On 7/30/2014 11:00 AM, 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.
>>>
>>> Jill
>>
>>
>> I have had it before. I like mine with lots of crab and shrimp. Once
>> had a bowl that had a firm, white fish in it as well. I'll just have to
>> go up there as it would be really messy to mail it. :-)
>>
> I gather it started out with pretty much whatever local ingredients were
> on hand. They had access to smoked sausage, vegetables and seafood. It
> was all tossed into a boiling pot of water. Some recipes call for
> adding beer. The fish you remember having in yours was probably
> whiting. I like whiting. It's a mild but firm fish. It takes well to
> seasonings.
>
> Jill


I have caught whiting on the Laguna Madre, the inland lagoon of South
Padre Island. It is very bland. I smoke it and make a spread of it
with onion, mayo and some Old Bay for extra flavor. Barry loved that
stuff and he was not a fish-eater. Seafood, yes, but fish got him
grumbling. It made it because it was good for him. G-d bless him, he
would eat just about anything I put in front of him.

--
From somewhere very deep in the heart of Texas

On Wednesday, July 30, 2014 1:43:52 PM UTC-5, Janet Wilder wrote:
> On 7/30/2014 12:42 PM, jmcquown wrote:
>
> > On 7/30/2014 1:23 PM, Janet Wilder wrote:
>
> >> On 7/30/2014 11:00 AM, 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.
>
> >>>
>
> >>> Jill
>
> >>
>
> >>
>
> >> I have had it before. I like mine with lots of crab and shrimp. Once
>
> >> had a bowl that had a firm, white fish in it as well. I'll just have to
>
> >> go up there as it would be really messy to mail it. :-)
>
> >>
>
> > I gather it started out with pretty much whatever local ingredients were
>
> > on hand. They had access to smoked sausage, vegetables and seafood. It
>
> > was all tossed into a boiling pot of water. Some recipes call for
>
> > adding beer. The fish you remember having in yours was probably
>
> > whiting. I like whiting. It's a mild but firm fish. It takes well to
>
> > seasonings.
>
> >
>
> > Jill
>
>
>
>
>
> I have caught whiting on the Laguna Madre, the inland lagoon of South
>
> Padre Island. It is very bland. I smoke it and make a spread of it
>
> with onion, mayo and some Old Bay for extra flavor. Barry loved that
>
> stuff and he was not a fish-eater. Seafood, yes, but fish got him
>
> grumbling. It made it because it was good for him. G-d bless him, he
>
> would eat just about anything I put in front of him.
>
You'd have to be willing to eat almost anything to eat whiting. My mother
made that sometimes, and it took loads of RealLemon just to get it down.
Awful fish, that's why it's so cheap.

--Bryan

On 7/30/2014 4:03 PM, Bryan-TGWWW wrote:
> On Wednesday, July 30, 2014 1:43:52 PM UTC-5, Janet Wilder wrote:
>> On 7/30/2014 12:42 PM, jmcquown wrote:
>>
>>> On 7/30/2014 1:23 PM, Janet Wilder wrote:
>>
>>>> On 7/30/2014 11:00 AM, 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.
>>
>>>>>
>>
>>>>> Jill
>>
>>>>
>>
>>>>
>>
>>>> I have had it before. I like mine with lots of crab and shrimp. Once
>>
>>>> had a bowl that had a firm, white fish in it as well. I'll just have to
>>
>>>> go up there as it would be really messy to mail it. :-)
>>
>>>>
>>
>>> I gather it started out with pretty much whatever local ingredients were
>>
>>> on hand. They had access to smoked sausage, vegetables and seafood. It
>>
>>> was all tossed into a boiling pot of water. Some recipes call for
>>
>>> adding beer. The fish you remember having in yours was probably
>>
>>> whiting. I like whiting. It's a mild but firm fish. It takes well to
>>
>>> seasonings.
>>
>>>
>>
>>> Jill
>>
>>
>>
>>
>>
>> I have caught whiting on the Laguna Madre, the inland lagoon of South
>>
>> Padre Island. It is very bland. I smoke it and make a spread of it
>>
>> with onion, mayo and some Old Bay for extra flavor. Barry loved that
>>
>> stuff and he was not a fish-eater. Seafood, yes, but fish got him
>>
>> grumbling. It made it because it was good for him. G-d bless him, he
>>
>> would eat just about anything I put in front of him.
>>
> You'd have to be willing to eat almost anything to eat whiting. My mother
> made that sometimes, and it took loads of RealLemon just to get it down.
> Awful fish, that's why it's so cheap.


That was the one fish my mother would *not* make. She considered it to
be fit only for poor people.

I was lucky enough to grow up on the Atlantic coast when fishing was
still good and fish was affordable. I like mackerel and bluefish (OMG!
I love bluefish) and flounder or fluke and cod and haddock. I even
remember turbot, which was pretty awesome fish. Fresh tuna and salmon
were expensive back then so it was a rare treat, but we ate fish every
Thursday for dinner.

Mom rarely fried it. It was usually broiled or baked with tasty stuff on
top.

I wonder if the bluefish will still be running in October when I get to
Jersey?


--
From somewhere very deep in the heart of Texas

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.


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

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.

Jill

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

On 7/30/2014 4:23 PM, sf wrote:
> 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 can't figure out why that would be the case since it's basically a
seafood boil. But as I said at the start, there are lots of recipes for it.

Jill

On Wed, 30 Jul 2014 20:04:32 -0400, jmcquown >
wrote:

> On 7/30/2014 4:23 PM, sf wrote:
> > 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 can't figure out why that would be the case since it's basically a
> seafood boil. But as I said at the start, there are lots of recipes for it.
>
You're saying there are lots of recipes, I say some call for chicken
stock. That's all.


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

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?

http://www.richardfisher.com

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