A Lowcountry Feast – Frogmore Stew, and Blue Cheese Coleslaw

I love an impromptu party! So, last weekend when my husband I were both missing his hometown of Beaufort, South Carolina we decided to call up a few friends we hadn’t seen in a while, and celebrate the South with a lowcountry feast.

First item on the menu, Frogmore Stew! Now don’t let the name scare you (I apologize for the lesson to the Beaufortonians following this blog), Frogmore Stew has nothing to do with frogs. The name refers to the small town of Frogmore on St. Helena Island in Beaufort County. Others may call it Lowcountry Boil or even Beaufort Boil, but purists know it should always be called Frogmore Stew!

The recipe is so simple, and perfect for a party, but can easily be scaled down to a simple pot in the kitchen for you and your family. I love to serve this with my super simple Blue Cheese Coleslaw and some warm crusty bread. Also be sure to have plenty of cocktail sauce, fresh lemon and napkins on hand. However you decide to enjoy it, just make sure you call it the correct name!

Frogmore Stew
Serves 8 or more

* ½ container of Old Bay seasoning (or more, I tend to add close to a full container)
* 5-7 large red potatoes, cut into quarters
* 2 lbs. smoked kielbasa sausage, sliced into ½ inch pieces
* 4-5 ears of corn, shucked and cleaned, and cut into 3 inch cobs
* 3 pounds large shrimp (rinse to clean, but do not peel or de-vein)

Fill a large stock pot (or outside cooking pot) a little more than 1/2 full with water. Bring to a boil. Add Old Bay.

Add potatoes to the boil.

Add sliced kielbasa to the boil.

Cook potatoes and sausage for 8-10 minutes, or until potatoes are slightly tender.

Add corn, continue to boil for 2-3 minutes, before adding shrimp.

Add shrimp, cook until shrimp turn pink and are cooked through, approximately 2-3 minutes.

As soon as shrimp are cooked through, immediately drain all liquid.

Empty all ingredients onto a large serving platter, garnish with lemon and serve with cocktail sauce.

PS: For the first timers – this is peel and eat shrimp. You may also want to have a few empty bowls on hand, for the shrimp peels.

Blue Cheese Coleslaw
Serves 8 or more

* half a head of green cabbage, thinly sliced
* half a head of red cabbage, thinly sliced
* 2 medium size carrots, shredded
* 1 cup blue cheese salad dressing (I prefer Bob’s Blue Cheese)
* ¾ cup crumbled blue cheese

In a large serving bowl, mix all ingredients together. Cover and chill before serving.

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