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Frogmore Stew

July 25, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

This is an old recipe developed in early South Carolina to serve large groups.

This recipe serves 12, so you may want to reduce it.


5 quarts water

1/2 c. old bay seasoning

4 Lbs. small red potatoes (skin on)

1 Lb. small onions

2 Lbs. kielbasa sau-sage - cut into 1 1/2 inch pieces

6 ears fresh corn cut in half

4 Lbs. unpeeled, large fresh shrimp

Cocktail sauce or melted butter

How To:

1. Bring the water and Old Bay to a boil in a large covered stock pot.

2. Add potatoes, return to a boil and cook uncovered for 10-minutes.

3. Add sausages, onions and corn and return to a boil. Cook 10-minutes or until potatoes are done.

4. Add shrimp and cook for 3-4 minutes or until the shrimp turns pink.

5. Drain and serve hot with cocktail sauce and/or melted butter.


Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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