adapted from The Coastal Living Cookbook
5 qt. water (more or less, depending on your cooking pot)
3 cans of beer (not light!)
1/2 c. Old Bay seasoning
4 lbs. small red potatoes
1 large or 2 medium onions, peeled
4 lbs. kielbasa or other smoked sausage
6 ears fresh corn on the cob
4 lbs. unpeeled, large fresh (or thawed) shrimp
cocktail sauce
melted butter
lemon wedges
Wash
and cut potatoes into bite-size chunks (halves or quarters). Cut the
onions into chunks. Cut the smoked sausage into 1 to 2-inch chunks.
Shuck the corn and cut into 2-in. pieces.
Bring the
water, beer, and Old Bay seasoning to rolling boil in a large covered
stockpot. When the water has reached a boil, add the potatoes and
onion; return to a boil and cook uncovered for 10 minutes. Next, add
the sausage and corn, and return to a boil. Cook 10 minutes, or until
potatoes are tender.
Add shrimp to stockpot; cook 3 to 4
minutes or until shrimp turn pink. Do not over cook the shrimp. Drain
the water from the pot. Pour the Frogmore Stew onto the center of
tables covered with lots of newspaper and eat with your hands. Serve
with cocktail sauce, melted butter, lemon wedges and a few loaves of
crusty bread. I like to put the cocktail sauce and melted butter in
restaurant-style plastic ketchup and mustard bottles, which make it easy
to tell which is which and easy to squirt right where you want it.
Serves 10-12.
