Frogmore Stew

Ample Bites found this recipe in a cookbook co-authored by Edna Lewis and Scott Peacock. The Gift of Southern Cooking features an abundance of great dishes from the American South including Frogmore Stew, which does not include any frogs. In fact, Frogmore Stew derives its name from the Frogmore Plantation in the South Carolina Low Country where it was first created.

Frogmore Stew combines shrimp, smoked sausage, vegetables, new potatoes and spices in a rich broth to yield a hearty light stew that is perfect when served with warm crusty bread.

I will share more gems from The Gift of Southern Cooking in the weeks and months to come.


Frogmore Stew
(Adapted from recipe courtesy of The Gift of Southern Cooking, Edna Lewis and Scott Peacock, 2003)

1 ½ pounds smoked turkey sausage
2 medium green bell peppers
2 teaspoons canola oil
8 cups low-fat, low sodium chicken stock
Kosher salt
Freshly ground black pepper
3 bay leaves
1 tsp dried thyme
18 small new potatoes, cut in half
2 medium onions peeled and sliced lengthwise into 1/3-inch wedges
3 ears corn, shucked and silked, each cut into 4 pieces
1 large tomato, peeled, seeded, and cut into ½-inch pieces
36 large fresh shrimp, peeled and deveined
1 Tbsp chopped parsley

Preheat oven to 425F.

Put sausage in a baking pan. Rub peppers with oil and place them in the pan. Roast until the sausage is browned and cooked through and peppers begin to blister, about 20 minutes. Turn the sausage and peppers to ensure even cooking. Remove from the oven and set aside until cool enough to handle. Cut the sausage into ½-inch thick pieces on the bias and the peppers into ½-inch chunks.

Pour the chicken stock into a large nonreactive Dutch oven or heavy pot and bring to a boil over medium-high heat. Lower the heat to a simmer and season with salt and pepper. Add bay leaves, thyme, potatoes and onions and cook, partially covered, for 10 minutes. Add the sausage, bell pepper, corn and tomato and simmer, uncovered until the potatoes and corn are done, about 10 minutes. Taste the broth for seasoning and add salt and pepper, as needed. The broth should be highly flavored.

Add the shrimp and cook until they are cooked through, 3-5 minutes. Remove from the heat and sprinkle the parsley on top. Serve immediately making sure each serving receives shrimp, sausage and vegetables. Ladle broth over top and serve with warm, crusty bread.

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