Low Country Boil aka Frogmore Stew
Frogmore stew is a one-pot mix — a "boil" — of the low country's peak summer offerings. You don't need to do much more than find the best ingredients and make them sing.
- 1/4 cup Old Bay seasoning, plus more if desired
- 16 small new potatoes, about 1-inch diameter, rinsed but not peeled (about 3/4 pound)
- 1/2 pound smoked sausage (kielbasa), cut into 1/2-inch thick coins
- 2 medium sweet onions, peeled but not trimmed, quartered lengthwise from stem to root
- 3 ears fresh corn, shucked and cut into thirds
- 16 largest available fresh shrimp, preferably white Carolina shrimp with head on (or more, depending on size of shrimp)
- Lemon juice
- Bring a Dutch oven with water (filled 1/3 of the way) to a simmer. Add Old Bay and simmer to infuse (the water should be abundantly seasoned and aromatic). Add potatoes, sausage coins, corn and sweet onions. Cover and place in the oven at 350 for 25 minutes to steam the ingredients.
- Add shrimp and steam for another 12 minutes in the oven until the shrimp becomes pink and white.
- Strain solids from cooking liquid, and transfer them to an oversize platter. Sprinkle lemon juice over platter.
- Serve with soft butter and olive oil (for potatoes and corn), sea salt, Tabasco, lemon wedges and cocktail sauce.
- You can add a green vegetable if you would like. Add before the shrimp and allow to steam for 5-10 minutes.