Frogmore Stew from Williams Sonoma |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a summer staple of my family. We often use a turkey fryer and cook it outdoors! I like to serve the shrimp, potatoes, corn, and sausage on a newspaper covered table and the delicious broth on the side. This is messy out door fun food! Ingredients:
4 quarts cold water |
1/4 cup old bay seasoning |
1 tablespoon kosher salt (plys more to taste) |
4 celery ribs, cut into 1-inch pieces |
1 yellow onion, dicd |
1 head garlic, halved crosswise |
2 1/2 lbs small red potatoes |
4 ears corn, shucked, each cut into 4 pieces |
2 lbs smoked sausage, cut into 1 1/2-inch slices |
2 lbs medium shrimp, deveined, left in shell |
Directions:
1. In laarge pot over medium high heat, combine water, Old Bay, 1 tbsp kosher salt, celery, onion, garlic, and potatoes. Bring to a boil. Reuce heat to medium-low; simmer until potatoes are tender when pierced, 10-20 minutes.
2. Add corn and sausage to pot; simmer until corn is tender, 4-5 minutes.
3. Add shrimp; simmer until opaque, 3-4 minutes. Taste broth; adjust seasonings with salt.
4. Transfer stew to a large soup tureen or serving bowl, or scoop out shrimp, potatoes, sausage, and corn and serve broth on the side.
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