In the late summer, my dad always made "Frogmore Stew" or low country boil. Mom would carefully spread newspapers on the picnic table outside and then dad would pour the Cajun-y goodness out right on the table. I remember sitting with my feet dangling off the bench all too eager to toss my table manners out the window. The unheard of treat of eating supper without plates or utensils made this recipe one for the books. Even the dishes were fun to do... Roll up the paper and rinse the table off with the hose.
It's still pretty fun twenty years later. And, so easy. Come home from work, boil some water, and dinner is done in about 45 minutes. I do use a fork now, but only so I don't scare Jason.
This produces a very simple, yet hardy, meal packed with red potatoes, corn on the cob, sausage, and shrimp. A little bit of oil and garlic season the base of this stew. Add two quarts of water. Old Bay Seasoning brings out a deep, southern flavor. I topped this batch with sea salt, ground pepper, and fresh parsley.
Low Country Boil
1/4 cup purple onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 quarts water
1 cup chicken or vegetable broth
1/4 cup Old Bay Seasoning
4 red potatoes, scrubbed clean
2 ears corn, cut in half, or 4 frozen corn on the cop
1 pound Kielbasa sausage
1 pound medium shrimp, devained and frozen
1/4 cup fresh parsley leaves
Ground pepper and sea salt
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Yields: 4 Servings
1. Heat oil in the bottom of a large soup pan over a medium heat. Saute onions and garlic for a few minutes or until onions are slightly translucent.
2. Add water, broth, and Old Bay Seasoning. Kick up the heat and bring to an rapid boil. Add potatoes.
3. Wait about 20 minutes, or until potatoes are soft and water level has decreased a few inches. Add corn and sauage. Cook for 8 minutes or until corn is done.
4. Add shrimp and cook until fully done, about 3 minutes. Remove from heat.
5. Drain stew. Pour out on newspaper or parchment paper. Top with salt, pepper, and parsley.