Soul Food
Lowcountry Boil
(aka Frogmore Stew or Beaufort Stew)
(aka Frogmore Stew or Beaufort Stew)
*Crab Boil seasoning (2 teaspoons per quart of water)
6 smoked sausage links (cut thick)
15 new red skinned potatoes
6 ears corn (cut in short rounds)
3 pounds fresh shrimp (unpeeled)
Fill a very large pot with water. Add crab boil seasoning (adjust seasoning to personal taste) and bring to a boil. Add potatoes and sausage and cook over medium heat for 20 minutes. Add corn and cook for 10 more minutes. Add shrimp and cook 2-3 minutes. Do not overcook shrimp; they will be an orange color when done. Pour water off, draining as much as possible.
This is traditionally served poured out onto a table covered in paper (newspaper) and with lots of paper towels!
Serves 6
If you have more than six people, you can increase the servings by adding the following per person:
1/2 pound shrimp, 3 small potatoes, 1 sausage, 1 ear of corn
* Popular crab boil seasonings include Konriko Cajun Style Shrimp & Crab Boil, a product of New Iberia, Louisiana-based Conrad Rice Mill, and Zatarain's Crab Boil.
6 smoked sausage links (cut thick)
15 new red skinned potatoes
6 ears corn (cut in short rounds)
3 pounds fresh shrimp (unpeeled)
Fill a very large pot with water. Add crab boil seasoning (adjust seasoning to personal taste) and bring to a boil. Add potatoes and sausage and cook over medium heat for 20 minutes. Add corn and cook for 10 more minutes. Add shrimp and cook 2-3 minutes. Do not overcook shrimp; they will be an orange color when done. Pour water off, draining as much as possible.
This is traditionally served poured out onto a table covered in paper (newspaper) and with lots of paper towels!
Serves 6
If you have more than six people, you can increase the servings by adding the following per person:
1/2 pound shrimp, 3 small potatoes, 1 sausage, 1 ear of corn
* Popular crab boil seasonings include Konriko Cajun Style Shrimp & Crab Boil, a product of New Iberia, Louisiana-based Conrad Rice Mill, and Zatarain's Crab Boil.
Submitted by Sherry Volrath. Published July 19, 2007.
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