Entree: United States – Carolinas Piedmont – Frogmore Stew (A communal one-pot seafood and smoked-sausage boil with corn and potatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 22 min

Total 35 min

Ingredients

- 24 large shrimp, approx. 1 lb (454 g), peeled and deveined
- 1.5 lb (680 g) new red potatoes, halved
- 4 ears corn, husks removed, each cut into 3 pieces
- 1 lb (454 g) smoked sausage (Andouille or kielbasa), sliced 1/2-inch (12 mm) thick
- 6 cups (1.4 L) low-sodium chicken stock or water
- 3 tbsp (45 ml) Old Bay seasoning
- 1 tbsp (15 ml) kosher salt, plus more to taste
- 6 tbsp (90 g) unsalted butter
- 4 cloves garlic, smashed and roughly chopped
- 2 bay leaves
- 1 lemon, thinly sliced, plus 1 lemon halved for serving
- 1/4 cup (15 g) fresh parsley, chopped
- Optional: 8 oz (225 g) lump crab meat, picked over for shells

Instructions

1. In a large stockpot, bring the chicken stock or water to a rolling boil over high heat. Add the potatoes, bay leaves, 1 tbsp salt, and 2 tbsp Old Bay seasoning; return to a boil and cook until potatoes are just tender, about 12–15 minutes.
2. Add the sliced sausage and corn pieces to the pot; simmer 5 minutes to heat through and infuse flavor.
3. Stir in the garlic, remaining 1 tbsp Old Bay seasoning, and the shrimp. Cook just until the shrimp turn pink and curl, 2–3 minutes. If using crab meat, gently fold it in for the last minute to warm.
4. Meanwhile, melt the butter with the lemon slices in a small saucepan over low heat until fragrant; remove lemon slices. Pour the butter/lemon mixture over the boil and toss gently in the pot to coat.
5. Drain most of the cooking liquid from the pot (reserve a little for serving if desired). Transfer the contents to a large platter or spread onto newspaper for serving. Sprinkle with chopped parsley and squeeze the halved lemon over the top. Serve immediately.