Frogmore Stew Recipe

Shrimp: Peeled and deveined, these add a sweet and tender seafood flavor to the stew.

Sausage: Smoked and cut into 1-inch pieces, it provides a savory and slightly spicy element.

Corn: Fresh ears cut into thirds, adding sweetness and texture.

Potatoes: Red potatoes halved, offering a hearty and earthy component.

Crab boil seasoning: A packet of seasoning that infuses the stew with a blend of spices and herbs.

Onion: Large and quartered, it adds depth and sweetness to the broth.

To ensure your shrimp are perfectly cooked and not rubbery, add them to the boiling pot last and keep a close eye on them. They only need about 3-4 minutes to turn pink and opaque. Overcooking can make them tough, so it's crucial to remove them from the heat as soon as they are done.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative to shrimp.

• smoked sausage - Substitute with chorizo: Chorizo adds a smoky and spicy flavor, which can enhance the overall taste of the stew.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can provide a similar sweetness and texture.

• red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and hold their shape well when cooked, making them a good alternative to red potatoes.

• crab boil seasoning - Substitute with Old Bay seasoning: Old Bay seasoning has a similar blend of spices and can provide the same flavor profile as crab boil seasoning.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a suitable substitute.

• Allow the Frogmore Stew to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the vegetables and sausage soggy.

• Transfer the cooled stew into airtight containers. For best results, use containers that are just the right size to minimize the amount of air inside. This helps maintain the freshness of the shrimp and corn.

• Label the containers with the date of preparation. This helps you keep track of how long the stew has been stored, ensuring you consume it while it's still at its best.

• Store the containers in the refrigerator if you plan to eat the stew within 2-3 days. The potatoes and onion will retain their texture better in the fridge.

• For longer storage, place the containers in the freezer. The Frogmore Stew can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This gradual thawing helps preserve the integrity of the shrimp and sausage.

• Reheat the stew gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the corn and potatoes from sticking to the bottom of the pot.

• Avoid using the microwave for reheating, as it can make the shrimp rubbery and the vegetables mushy. If you must use a microwave, do so on a low power setting and stir frequently.

• For an extra burst of flavor, consider adding a splash of lemon juice or a sprinkle of fresh parsley just before serving. This can revive the flavors of the Frogmore Stew after storage.

• For the stovetop method:

  1. Place the leftover Frogmore Stew in a large skillet or saucepan.
  2. Add a splash of chicken broth or water to prevent sticking and to help steam the ingredients.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally to ensure even heating, cooking until everything is warmed through, about 10-15 minutes.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Frogmore Stew evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 20-25 minutes, or until the stew is heated thoroughly.

• For the microwave method:

  1. Place a portion of the Frogmore Stew in a microwave-safe bowl.
  2. Add a tablespoon of water or broth to keep it moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until hot.

• For the sous vide method:

  1. Transfer the Frogmore Stew into a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Carefully remove the bag, open it, and serve immediately.

• Large pot: A big enough vessel to hold all the ingredients and water for boiling.

• Cutting board: A surface to safely cut the sausage, corn, and potatoes.

• Chef's knife: A sharp knife for cutting the sausage, corn, and potatoes into the required sizes.

• Measuring cups: To measure the water needed to cover all the ingredients.

• Tongs: Useful for adding and removing ingredients from the boiling water.

• Colander: To drain the cooked ingredients before serving.

• Serving platter: A large dish to present the Frogmore Stew once it’s cooked and drained.

• Wooden spoon: For stirring the ingredients as they cook in the pot.

Prep ingredients ahead: Cut the sausage, corn, and potatoes the night before to save time.

Use frozen shrimp: Opt for pre-peeled and deveined shrimp to skip the tedious prep work.

One-pot method: Cook everything in one large pot to minimize cleanup time.

Quick boil: Use an electric kettle to pre-boil water, speeding up the cooking process.

Batch cooking: Double the recipe and freeze half for an easy meal later.