“Frogmore Stew” is one of those great company dishes – it’s filling, fairly easy and inexpensive. And everybody loves Frogmore Stew, sometimes called “Low Country Boil.”
Basically, you put everything in one big pot, boil it, then dump it out in a big bowl and dig in.
Last week, I had the urge for some Frogmore, but I decided to bake it, and it was just as good if not better.
The ingredients include (but are not limited to) kielbasa, shrimp, potatoes and corn on the cob – with a sprinkling of Old Bay.
When boiling, you start with the potatoes first, then add kielbasa, then corn on the cob, and finally shrimp – cooking each until done (just a few minutes for the shrimp).
When baking, you put all the ingredients of a sheet pan and cook them at the same time. It’s easier to cook and prepare this way.
Make sure the potatoes are cut in small pieces, and they are done when the kielbasa browns. I cooked the corn on the cob separately, in a microwave, our new favorite way to prepare corn on the cob.
You simply put the entire ear – husk and all – in the microwave for five minutes. That’s it and it comes out perfect, bursting with flavor.
But you can bake it in the oven if you wish.
1 lb. Kielbasa cut into ½ inch chunks
1pound of raw shrimp, shells-on
1 pound baby redskin potatoes cut into smaller pieces
1 ear of corn per person
Old Bay for seasoning
Bake in 350 oven for about 25 minutes (until potatoes are done) season with Old Bay and butter with cocktail sauce for the shrimp and spicy mustard for the kielbasa.