Frogmore Stew (Low Country Boil)

The name Frogmore is the namesake of an old fishing community on St. Helena Island, South Carolina. According to legend, a fisherman developed this recipe when he couldn't find fish for stew. He scavenged for leftovers, added what shrimp and crab he did catch. This has become a hallmark recipe of the Low Country.

Yield: 12 servings

Ingredients

• 1/4 cup Old Bay seasoning
• 3 pounds kielbasa or hot, smoked link sausage, cut into 1 1/2 inch slices
• 2 large onions, peeled and chopped
• 2 lemons, sliced
• Salt and pepper, to taste
• 16 ears fresh corn, halved
• 1/2 cup butter
• 3 pounds unpeeled, large fresh shrimp
• Additional Old Bay Seasoning
• Commercial cocktail sauce

Instructions

1. Put 2 gallons of water into a large stockpot; add sausage, onions, lemons, salt, pepper and Old Bay Seasoning. Bring to a boil; simmer, uncovered, for 45 minutes.
2. Add butter; let melt. Add corn to pot; cook about 10 minutes.
3. Add shrimp; cook for 5 minutes, or until shrimp are pink. Drain.
4. Remove with a slotted spoon onto a serving platter or newspaper-lined table.
5. Serve with additional Old Bay seasoning and cocktail sauce.