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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (507g) Recipe makes 10 servings The following items or measurements are not included below: 1/3 cup Old Bay Seasoning |
||
| Calories 646 | ||
| Calories from Fat 246 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.4g | 42% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 414mg | 138% | |
| Sodium 1401mg | 58% | |
| Potassium 1486mg | 42% | |
| Total Carbohydrate 43.9g | 14% | |
| Dietary Fiber 5.5g | 21% | |
| Sugars 3.2g | ||
| Protein 55.3g | 110% | |
Frogmore Stew
By: MelinOhio
Feb 21, 2005
Also known as Beaufort Stew or Low country Boil. When I was in Florida last year we had this at a picnic, it was a big hit and I now fix it at home for company in the summer on the deck.
SERVES 10
Ingredients
- 1/3 cup Old Bay Seasoning
- 4 lbs small red potatoes
- 2 lbs kielbasa or hot smoked sausage, cut into 1/2 inch slices
- 6 ears fresh corn, halved
- 4 lbs unpeeled shrimp
- additional Old Bay Seasoning
- seafood cocktail sauce
Directions
1
Fill large container of a propane cooker halfway with water.2
Add 1/4 cup Old Bay seasoning, Bring to a boil.3
Add potatoes, return to a boil, and cook 10 minutes.4
Add sausage and corn; return to a boil, and cook 10 minutes.5
Make sure potatoes are done at this point.6
Add shrimp, cook 3-5 minutes.7
Remove with a slotted spoon onto a serving platter or newspaper.8
Serve with additional old bay and cocktail sauce.
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Featured Reviews for This Recipe
From: Jett2Whit
On May 13, 2008
This is really good stuff! My sister fixed it for us before she knew she was allergic to shellfish....needless to say, we got to eat her share! Yippee
From: Dena Rose
On Feb 13, 2008
This is so good!!!! Have fixed this at least 4 times. Usually add crabs also. If they are already cooked, just lay them on top of the stew to steam until hot. I line my table with freezer paper, dip the stew out with a spider then into a colander. It's a kick to see the surprised looks on my guests faces when I dump the colander into the middle of the table. And it's so much fun to watch them dig in. Serve with a variety of sauces and lots of napkins. Thanks for posting this great recipe.
From: GypsyAnn
On Mar 19, 2007
Great recipe — that's just the way we do it here in southeast Texas — simple and delicious!!
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