Some recipes and clarifications — thanks to Ernie Maler, the only person I know who actually has made Frogmore Stew and more than once. So, first, despite using green in the heading above, there are NO frogs in Frogmore Stew, which is really a Carolina-style “boil” rather than a stew, with all the ingredients cooked together in a big pot of water, flavored with lots of Old Bay seasoning. The basic seafood is always shrimp, and excellent, optional additions are crabs and clams. Customarily, served informally, cooked ingredients’ having been scooped out of the boiling liquid and dumped on a large parchment-covered table, which diners surround and dive into. But this dish also works served on a huge platter in a more conventional setting.
A variation, using chicken stock rather than water, is also tasty; see below Frogmore Stew as concocted by Edna Lewis and Scott Peacock as adapted from a presentation in their venerable tome, The Gift of Southern Cooking.
Ernie’s Frogmore Stew
Yield: Serves 6 to 8.
Frogmore Stew — boiled in stock
(Frogmore Stew adapted from a shrimp-boil concocted by Edna Lewis and Scott Peacock)
1 ˝ pounds spicy, smoked sausage
2 medium green bell peppers
2 teaspoons vegetable oil
8 cups low-sodium chicken stock (homemade if possible)
3 bay leaves
1 teaspoon thyme
18 small, new potatoes, halved
2 medium onions, peeled, sliced into ⅓-inch wedges (leaving root intact)
3 ears corn, shucked, quartered
1 large tomato, peeled, seeded, and cut into ˝-inch pieces
36 large fresh shrimp, with heads, if available
1 tablespoon chopped, fresh parsley
Yield: Serves 6.
So, remember, all the frogs are still in the pond keeping the insect population under control, while you are rounding up shrimp, crabs, clams and all the other goodies in a great Frogmore Stew. Enjoy!
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