Top Rated Frogmore Stew Recipes

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happyzhangbo
Very classic and nice recipe.
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John Martin Taylor, Cooking Light APRIL 1999
This popular stew (named after the old town center on St. Helena Island) is really a boiled dinner made to showcase some of the bounty of the region. We've substituted lower-fat turkey kielbasa for the more traditional Lowcountry smoked sausage, a spicy variety made with pork.
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Southern Living Our Readers' Top-Rated Recipes, Southern Living APRIL 2005
Frogmore stew, otherwise known as a Low Country boil, is an simple and easy one-pot seafood dinner.  Serve with cocktail sauce and plenty of napkins!
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Joy Zacharia, Cooking Light SEPTEMBER 2006
If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot.
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Oxmoor House Healthy Eating Collection, Oxmoor House 2001
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bcfdwife
Really good! Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
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www.epicurean.com
Place onions, potatoes and corn in a pan with water just covering the bottom, not covering the vegetables. (If you add too much water vegetables get soggy instead of steamed.) Add spice and cover with a lid. Cook until tender. Add sliced, smoked ...
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Joanna Minneci
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Shirley
I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
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everything zen
A Southern version of the classic New England clambake, Frogmore Stew is traditionally served outdoors, spread on a newspaper-covered table.
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lilkittykt
this came from Mr. Food's quick and easy diabetic cooking
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MelinOhio
Also known as Beaufort Stew or Low country Boil. When I was in Florida last year we had this at a picnic, it was a big hit and I now fix it at home for company in the summer on the deck.
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