Frogmore Stew
1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
Redskin new potatoes (depending on size, 3 or more per person)
2 pounds spicy sausage (like andouille or kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces
4 pounds uncooked shrimp in shell, preferably jumbo-size shrimp
In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.
When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife but not mushy. Add sausage and gently boil, uncovered, 5 minutes.
Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately, do not wait until water is boiling).
Add shrimp and cook and additional 3 to 5 minutes longer. Do not overcook the shrimp. Remove from heat and drain immediately.
Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole handful of napkins or paper towels. Makes 8 servings.
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