frogmore stew
 
here is a frogmore stew recipe, based on the south carolina wildlife 
cookbook version, which serves 30 people. 
 
10 lb.  smoked beef sausage in long links
2 doz.  ears shucked, cleaned corn
1/2 bushel  crabs
15 lb.  shrimp, headed
2 small  boxes of seafood seasoning (which brand is best has been a
  matter of friendly controversy)
 
use a big, 20-gallon pot filled to about half full with water. the best 
thing is to clean the crabs before you put them in the pot. you can use 
the whole crab, too, but it takes up more room in the pot and is 
messier to eat. 
cut sausages in one-inch sections. bring water to a boil put sausage 
and seasoning bags in water and let boil for about 10 minutes or so. 
put the corn in and bring back to a boil. then put the crabs in and 
bring back to a boil. finally, add the shrimp, and when the water comes 
back to a boil, pour off water. serves 30 people. 
 
source: http://www.co.beaufort.sc.us/bftlib/frogmore.htm 
 
 
 
 
 
 
(ID: 74897) Mirror: rec.food.recipes: Sat, Feb 5, 2005


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