Frogmore Stew

Disclaimer:  This dish is intended to be fed to large groups of people.  Something is just lost when trying to make it for one (or even two), but it's still so good & the recipe is the same.  I tried to make it for myself last week & it was good, but part of the fun is eating this meal with others.

This is one of my all-time favorite foods- especially in the middle of the summer when fresh shrimp, corn & potatoes are easy to come by.  Ideally, you'd make this meal, cover a large table with newpaper and dump the entire contents onto the table for folks to enjoy with their hands.  Although I'm posting this recipe now, I'll probably re-post it again this summer when I do it the "right way".

This is also a "practice makes perfect" meal- the more you make it, the more you learn how you like it...how much of each ingredient per person, how long to cook each ingredient, etc.  Just give it a try...you really can't fail.

FROGMORE STEW

1 package Kielbasa sausage, sliced

Red New potatoes (think about 2 potatoes per person), quartered

Shrimp (1/2 lb usually feeds 2 people unless you've got some folks who love shrimp)

Corn on the cob (figure on a cob per person), halved

Old Bay Crab/Seafood Boil Seasoning Bag (not pictured)

Fill a large pot with water and put on stove at medium-high heat.

Add Old Bay seasoning bag and potatoes to water as it comes to a low boil.

Allow potatoes to boil for about 10 minutes or until moderately tender (check with a fork).

Add corn on the cob to pot (this is a preference thing...however tender or firm you like your corn).

About 5 minutes later, add shrimp to pot.

Shrimp only need to cook until pink & warm (2-3 minutes)

Drain entire pot.

Dump contents onto newspaper-covered table (or serve in bowls).

Serve with cocktail sauce & drawn butter.