Frogmore Stew

recipe
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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Yield:

8 servings (serving size: 3 pieces corn, 2 sausage pieces, and 1/4 pound shrimp)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 3 g
Monofat 3 g
Polyfat 1.6 g
Protein 28 g
Carbohydrate 20.8 g
Fiber 3 g
Cholesterol 159 mg
Iron 9.5 mg
Sodium 738 mg
Calcium 107 mg

Ingredients

3 quarts water
1 (3-ounce) box crawfish, shrimp, and crab boil (such as Zatarain's)
1 pound turkey kielbasa, cut into 1-inch pieces
6 ears shucked corn, each cut crosswise into 4 pieces
2 pounds unpeeled medium shrimp

Preparation

Bring water and seasoning bag to a boil in an 8-quart stock pot; cook 10 minutes. Add sausage; cook 5 minutes. Add corn; cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Discard seasoning bag. Drain.

Note: Open seasoning bag to disperse spices into water, if desired. Spices will adhere to shrimp and corn and add more color to the dish.

Note:

John Martin Taylor,

April 1999
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