Frogmore Stew Redux

     A few days ago we did another double recipe (two pot) version of the Frogmore Stew. This time the pictures are from Wendy Boucher, who photographs food as well as she makes it. Since I was making two pots, I made one regular spice and the other with a bit less cayenne. Notice that the butcher paper covering the table says, "decaf" while the other says, "regular".

     As you know Frogmore stew is a communal event. Here's a series of pictures with the various ingredients going into the pots. The next picture shows the primordial fluid in which everything is cooked.

     Now we start to add the ingredients. The potatoes go first.

     You can see that I'm supervising with a beer nearby. Fifteen minutes later the sausage goes in.

     After another five minutes, the corn goes in.

     Ten more minutes, and it's time for the shrimp. They only go a few minutes until they are pink. Meanwhile it is a pleasant wait for the rest of the folks.

     Finally it is time to pour

   

     And the end of the day looked like this:

     The recipe is fairly simple, but it helps to do all the prep work the day before and refrigerate the ingredients in ziplock bags.
     The potful of liquid and seasonings includes:

1 Gal. +/- water
3-4 large lemons halved and squeezed (lemons go in the pot)
2-3 large white onions, sliced
1/2 cup Real Lemon juice
4T Old Bay Seasoning
1C Zatarain's Crab Boil, powder
1 bag Zatarain's Boil-n-Bag
5-6 capfuls Zatarain's concentrated liquid crab boil
8-10 bay leaves
1 tsp. Cayenne Pepper
1 can of beer (optional)

Bring the pot to a boil and add the following four ingredients as scheduled:

5 lbs red potatoes, "de-eyed" and halved if necessary
Six ears of corn, quartered...frozen "minis" work well
3-4 lbs smoked sausage or kielbasa, cut on a diagonal to bite size
5 lbs large shrimp, cleaned and deveined, EZ peel, tail on, lightly salted w/sea salt

The clock starts when the pot boils. potatoes-15 min.-sausage-5 min-corn-10 min.-shrimp-3 min. or when pink. Cover tables with butcher paper or newspaper, strain and pour/ladle ingredients directly onto the paper. When done eating, roll up the whole package and discard. Be sure to involve the whole party in the adding of ingredients.