Thursday, June 24, 2010

Frogmore Stew!

Made this Sunday night.  It seemed like an obvious choice because of the potatoes and corn that came in last week’s 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!

No comments:

Post a Comment