Pinckney's stash along with the packages of shrimp and (turkey) smoked sausage in the freezer and my never-ending supply of spices and fresh herbs. The red potatoes, corn, smoked sausage and shrimp are all standard across the recipes that I found online. I sort-of went with this recipe because of its flexibility and used the following:
6 cloves garlic, chopped
4 red cayenne peppers, cut in half lengthwise
2 tsp ground Mexican oregano
2 tsp ground cumin
2 tsp salt
6 small new potatoes, washed (larger ones cut in half)
3 ears of corn, husked and cut in half
1 lb. turkey smoked sausage, sliced every 2 inches
1 lb. frozen shrimp
Bring 5-6 quarts of water to boil, add spices and potatoes and boil for 20 minutes or until potatoes are fork-tender. Add smoked sausage and corn and boil another 10 minutes. Add shrimp, turn off heat, cover until shrimp have cooked through or warmed up, about 5-8 minutes. Drain and serve.
Traditionally, you’re supposed to pour the contents of the pot onto a table top covered with newspaper and let everyone eat with their hands. I wasn’t about to disgrace the antique dining table we inherited last year from
Steve’s aunt in that manner, but I did spread out a few pages from the Free Times for the photo. (Yep, it’s the article about Alvin Greene, “The Manning-Churian Candidate.”)
The cayennes were from a co-worker whose definition of “hot” differs dramatically from mine. Had I known that they would taste more like red poblanos, I would have added some cayenne or Yucateco green habanero sauce to the mix. Also, there are different spice preferences along the coastal areas of the Southeast. If I ever make this again, I think that, rather than make up my own seasoning blend (although this wasn’t bad), I’ll go with a sachet of Old Bay crab boil. I’ve made some of my best gumbo with it before and would expect it to do just as well in a Frogmore Stew. Enjoy!