Frogmore Stew

Name: Frogmore Stew
Total time: 30 min
Yield: Six servings
Cuisine: southern
Ingredients: 1 1/2 quarts homemade chicken stock; 1 large onion, peeled and sliced lengthwise into 1/3-inch slices, with the root left intact to hold the slices together; 1 bay leaf; 3 sprigs thyme; 1 pound andouille sausage, cut on the bias into 1-inch pieces; 3 ears fresh corn, ends trimmed and cut into 4 pieces each; 2 medium green peppers, roasted, peeled and cut into 1-inch pieces; Salt and freshly ground pepper to taste; 24 large fresh gulf shrimp, with their heads on; 1/3 pound blanched green beans (optional); Fresh chopped parsley, for garnish

By Nora Kerr

Total Time: 30 minutes
Rating: 3(6)
Notes: Read community notes

Featured in: When Chefs Celebrate; Salute to A Southern Master Chef

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

1½quarts homemade chicken stock
1large onion, peeled and sliced lengthwise into ⅓-inch slices, with the root left intact to hold the slices together
1bay leaf
3sprigs thyme
1pound andouille sausage, cut on the bias into 1-inch pieces
3ears fresh corn, ends trimmed and cut into 4 pieces each
2medium green peppers, roasted, peeled and cut into 1-inch pieces
Salt and freshly ground pepper to taste
24large fresh gulf shrimp, with their heads on
⅓pound blanched green beans (optional)
Fresh chopped parsley, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Bring the stock to a boil. Add the onion, bay leaf and thyme and simmer, partially covered, until almost tender, about 7 minutes. Add the sausage and cook for 7 minutes longer. Add the corn and roasted peppers. Cook until just tender, about 10 minutes.
Step 2
Season with salt and pepper. (The stew should be full-flavored and rich.) Bring to a boil and add the shrimp. Add the green beans, if desired. Cover and cook for 2 minutes (do not overcook the shrimp).
Step 3
To serve, place 4 shrimp, 2 pieces of corn, 3 slices of sausage and some of the peppers, onions and beans in individual bowls. Ladle in ½ cup of broth and sprinkle with chopped parsley. Serve with benne seed biscuits (see recipe).

Ratings

3 out of 5

6 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

Liz Fritz6 years ago

The 30 minute time is deceptive - roasted peppers take 20 minutes minimum, and the blanched green beans also require extra prep. The stew was good with enough flavor, but it wasn't super cohesive as a dish.

Private notes are only visible to you.