Frogmore Stew

By bakers_delight85

Spread this chunky stew out on newspapers in the middle of the table for dive-in eating at its most fun. Serve up bowls of the zesty broth to dip loads of crusty bread in and a big bowl for the shrimp shells!

Ingredients

• 4 Tbsp. Old Bay seasoning
• 6 medium or 12 small red-skinned potatoes, quartered or halved
• 3 ears corn, husks and silks removed and ears cut in half
• 3/4 pound spicy smoked link sausage, cut into 2-inch lengths
• 2 pounds large shrimp, peeled or unpeeled (unpeeled is more traditional but less messy)

Details

Servings 6

Preparation

Step 1

In an extra-large stockpot over high heat, combine 4 quarts water, 2 tsp. salt and the Old Bay and boil for 5 minutes. Skim and discard any foam that rises to the top. Add potatoes and cook for 10-20 minutes, or until fork tender, but still firm. Add corn and sausage and cook for 3-5 minutes. Add shrimp and cook for 1-2 minutes, or until cooked through. Ladle into bowls and serve with broth.