peas at a party

Don’t worry.  Not a single frog in this recipe.  It’s named for the Frogmore Plantation on St. Helena Island in South Carolina, where it’s said the dish originated.  It’s also known as St. Helena Stew or Low Country Boil.  This regional favorite is served on paper plates at a newspaper-covered table.

One-pot boils can turn any weeknight dinner into a party; and besides being quick to the table, you can prep as you cook.  You’ll have plenty of time for each ingredient as you go.

Frogmore Stew

Serves 4; about 10-15 minutes hands on time; ready in 40 minutes

• 16 cup water (4 qts)
• 1/2 cup Old Bay(r) Seasoning
• 1 Tbsp salt
• 4 dashes cayenne
• 2 lemons, quartered
• 3/4 lb small red potatoes
• .50 lb turkey kielbasa, cut into 1/2″ pieces
• 4 ears corn, husks and silks removed, cut into quarters
• 1 lb large shrimp, in shells
• yesterday’s newspaper
• stack of cheap paper plates

In a large (8 qt or larger) stock pot, bring the water, Old Bay, salt, and cayenne to a boil.  Add the lemons and potatoes and cook at a slow boil for 15 minutes.  Add the sausage and cook for 5 minutes.  Add the corn and cook for 5 minutes.  Add the shrimp and cook for 5 minutes.  Drain immediately to stop the cooking.  Cover the table with newspaper.  Pile the “stew” onto paper plates in the center of the table.  Use more paper plates and a big stack of paper napkins for serving.  No forks allowed.

Serve with fruit kabobs for more fun playing with the food.

Some tips you might find handy . . .

• Use Old Bay Seasoning, not the Crab Boil, 2 Tbsp per quart of water.
• If you don’t have a pot large enough, divide the boil into several pots, being sure that each pot gets some of each ingredient for the blend of flavors.
• If the red potatoes are larger than a ping pong ball, halve or quarter them.
• If you use a spicy turkey sausage, omit the cayenne.
• If it’s too difficult to cut the corn into quarters, just break each ear in half.

Let the fun begin!