Frogmore............

Frogmore is a SC low country soup using potatoes, corn, shrimp and sausage.  You get the water boiling and add the ingredients then dump it out on newspaper and eat with your hands.  Anyone ever tried it. 
 
We make a dish with potatoes, onions and sausage then add cabbage at the end eat it with cornbread.  Sho is good.

Littleman


Frogmore is a SC low country soup using potatoes, corn, shrimp and sausage.  You get the water boiling and add the ingredients then dump it out on newspaper and eat with your hands.  Anyone ever tried it. 
 
We make a dish with potatoes, onions and sausage then add cabbage at the end eat it with cornbread.  Sho is good.

Sounds like SOUP is a misnomer! I've never eaten soup off a newspaper. Sounds more like a crawfish or crab boil or a clam bake type of a cooking method. Steamed or boiled and then drained and dumped on newspaper. Correct?
 
Lowcountry Boil
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink.  Having a removable drain basket only makes cooking easier. Drain. Serve with cocktail sauce. Serves 12.
(Adapted from Southern Living, August 2002 and Real Simple, August 2001)

1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

I made this Tuesday night for the visiting family, and I did pretty much exactly that, except I started with a Corona and the Old Bay in the water, and I ended up doing the corn in a separate pot because of space issues.  It was lovely!

A friend from Moncks Corner, SC made it for me when I was visiting with her in Florida.

It was good, but I didn't get it.  Stew?  Frogmore?

mar52


A friend from Moncks Corner, SC made it for me when I was visiting with her in Florida.

It was good, but I didn't get it.  Stew?  Frogmore?

Mar,
Here's how it got it's name;
Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Lowcountry boil.

Nancypalooza


I made this Tuesday night for the visiting family, and I did pretty much exactly that, except I started with a Corona and the Old Bay in the water, and I ended up doing the corn in a separate pot because of space issues.  It was lovely!

 
I certianly hope the Corona was for the Cook and not the pot!!!

Thanks!  (Stew?)

There's no frogs in this soup dot dot dot dot dot dot dot dot dot?

TJ Jackson


There's no frogs in this soup dot dot dot dot dot dot dot dot dot?

That's why they're calling for more frogs! Frog More, Frog More!

tis neither a soup nor a stew, but a method of cooking 
these days.  Very similar to a crab boil, etc.  In the old days,
I'm sure the water was consumed, these days, it is lucky
to be saved for broth.

Foodbme

Nancypalooza


I made this Tuesday night for the visiting family, and I did pretty much exactly that, except I started with a Corona and the Old Bay in the water, and I ended up doing the corn in a separate pot because of space issues.  It was lovely!

 
I certianly hope the Corona was for the Cook and not the pot!!!

No, it was in the water--you would not recommend this?

Nancypalooza

Foodbme

Nancypalooza


I made this Tuesday night for the visiting family, and I did pretty much exactly that, except I started with a Corona and the Old Bay in the water, and I ended up doing the corn in a separate pot because of space issues.  It was lovely!

 
I certianly hope the Corona was for the Cook and not the pot!!!

No, it was in the water--you would not recommend this?

Cooks Rule #7 - " When a recipe calls for beer, the cook must first consume a bottle/can to determine the suitability of the product. Only then may it be added rto the recipe."

Aaaaah, I see.  One of the downsides of being a teetotaler then.  I really don't know what good beer is.  :(

Nancypalooza


Aaaaah, I see.  One of the downsides of being a teetotaler then.  I really don't know what good beer is.  :(

 


You mean ALL your posts were made........sober?

Nancypalooza


Aaaaah, I see.  One of the downsides of being a teetotaler then.  I really don't know what good beer is.  :(

 
Good Beer is any beer that has been in ice for at least 45 minutes!

I thought  some of you would enjoy a little more info on Frogmore.
 
http://whatscookingamerica.net/Soup/frogmorestew.htm
 
Paul E. Smith
Knoxville, TN

Every last one Joe.   Shocking, I am aware.  :)

I made Frogmore (low country boil) for our holiday cookout.  I used potatoes, onion, corn, shrimp and asmoked country sausage with lotsa Old Bay.  It went over huge.
 
Paul E. Smith
Knoxville, TN

Sundancer7


I made Frogmore (low country boil) for our holiday cookout.  I used potatoes, onion, corn, shrimp and asmoked country sausage with lotsa Old Bay.  It went over huge.
 
Paul E. Smith
Knoxville, TN

Did you use a recipe or just wing it? If recipe, please post. And what holiday was it?

Foodbme, I've never seen a recipe that was far off the one you posted above--this is a dish of time moreso than amount or specific players.  The only quibble I had with that one is that I add the corn at the very end since it really only needs 3-4 minutes in boiling water to cook.  If you add the corn with the potatoes it's overdone by the time it's all over.  So mine would be:

boiling water with a beer and some Old Bay
add red potatoes (about a pound for every 2 people you're feeding), count 15 or so minutes after the water starts boiling again
check potatoes, if starting to soften add kielbasa, 5 more minutes
add corn (2 pieces for every person you're feeding), count 3-4 minutes after water starts boiling again
add shrimp (about a pound to 2 people), count 4 minutes after the water starts boiling, make sure all shrimp has turned pink

You can add onions with the potatoes or sausage, and you can include blue crab or crab legs with the shrimp.  Point is, if you get the time right, this is foolproof.