Monday, April 30, 2012

Frogmore Stew

When I went up to my sister-in-laws for Easter, I took some time to look through some of her cookbooks.  In one of her cookbooks I found this recipe:

It reminded me so much of the crawfish boil I had while down in Louisiana, so I knew that I needed to try it.  Plus it gave me an excuse to open up this sucker we picked up down there:

I halved the recipe and we left out the shrimp {more so because I forgot to buy some & I'm picky about shrimp}.

We were excited in the Clegg household that night :)

And the verdict???

Absolutely, freakin', delicious!!!

But man o man.  Did it kick our butts!  Have you ever had something so good, yet so spicy/hot???  We felt sorry for the kids and told them to just eat whatever they could.  I forgot to get a picture of my boys....a chunk of bread in one hand & an ear of corn in the other.  We made it up to them though....we took them out to get ice cream :)

My husband & I are so excited that this turned out though, we've heard that a lake here in Utah is full of crawfish begging to be boiled up in this yummy stuff.

Frogmore Stew
~from Pam Anderson's Cookbook~

  • 1 Onion-quartered
  • 2 Garlic Cloves-Smashed
  • 1/4 Cup of Old Bay Seasoning or Equivalent {we used that Louisiana Boil Seasoning}
  • 1 Lemon
  • 1 lb of Red Potatoes...or 2 potatoes per person-halved or quartered depending on size
  • 1 lb of Smoked Sausage-cut up into bite size pieces
  • 8 half-ears of corn
  1. Combine 6 Cups of Water, the onions, garlic, and seasoning together.  Squeeze the juice from the lemons and then throw them in the pot.  Bring up to a boil over medium-high heat.
  2. Add the potatoes and sausage & return to a boil.  Partially cover, and let simmer for 20 minutes.
  3. Add in the corn and let simmer for another 10 minutes.
  4. Enjoy!

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