Frogmore Stew - A Celebration Supper

Frogmore Deliciousness

Typically when we celebrate something, we have Frogmore.  I remember making a huge batch during Knox's high school graduation from Waccamaw to feed everyone at the party.  We made Frogmore every summer when Maddie and Knox visited and it was always special.  Supposedly Frogmore Stew originated in St. Helena Island near Beaufort, SC but wherever it started, it has become a special staple in our family.

Ingredients:
3/4 pound of shrimp per adult
1 package of Smoked Sausage for every 2 adults
1 ear of corn on the cob per person, shucked and broken in half
3 pound bag small baby red potatoes
Old Bay

A huge pot
lots of newspaper
butter and sour cream on the side for potatoes

Frogmore with Family!

Preparation: 
*Timing is key on this dish so pay attention and use a timer
Fill pot with water and bring to a boil.
Add generous amount of old bay to water.
Add potatoes first and boil until almost fork tender, about 15-20 minutes
Add corn and sausage, continue boiling for about 15 minutes (we like the corn crispy, cook longer if you don't)
Add shrimp last and boil 3 more minutes.
Remove from heat immediately and drain
Newspapers should cover table in several layers.
Dump pot onto table, season with more Old Bay
Grab a lot of napkins and dig in!!

*You can also add local blue crabs in this dish but we rarely do.