We love this dish. I don't know how often it is served above the Mason-Dixon line, but down south, it is widely served during the summer months. I wanted to make this recipe to "get in the mood" for our upcoming trip to the New England area.
On the internet, you will find a variety of ways to serve this dish. The funniest one I found was this..... "Po' folks serve it on a piece o' plywood propped on (pronounced "own" here in the south) two sawhorses, with one hole cut out for trash. Iffn' you be rich, you gots two holes cut in th' plywood." Serving it traditionally, you will roll out enough butcher paper or newspaper to cover an entire table, drain the water out of the pot and dump the entire lot on the table. I was snobby in the serving department; we ate off of a plate. :-)
If you've never cooked this dish, please give it a try. It is so easy and so yummy! Here's the recipe I have used for years from allrecipes.com.
Low Country Boil (Frogmore Stew)
3 quarts of water
1 package of Zatarain's Crab Boil1 pound new red potatoes, halved
Bring water and crab boil seasoning to a boil. Add corn and potatoes. Cook until tender. Add sausage and stir. Cook for approximately 5 minutes. Add shrimp and stir. Cook until pink, about 5 minutes. Drain immediately and serve. Yield: 6 servings (double or triple the recipe if you are serving more people). Serve with french bread and beer!
NOTE: I adjusted the original recipe for us. If you click on the allrecipes.com link, you will find the original recipe. If you want the shorter version, click here. The potatoes, sausage, corn and shrimp can be adjusted to the amount you would like. If you add more of the good stuff, use more crab boil seasoning.
I served the Low Country Boil with garlic bread and some yummy green beans. I will give you the green been recipe tomorrow!
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