Sitting in his grandmother’s screened-in porch and looking out on the Chesapeake Bay in Virginia while enjoying a feast of corn, seafood, and sausage stew is a fond memory that comes to mind for SCOTT YOUNG (Franklin, Tennessee). Scott grew up in Richmond, Virginia, and shares that growing up, he spent a lot of time with his grandparents in the summertime. His grandmother was GRACE WINGO (Deltaville, Virginia). She was known as Nana to her four grandchildren. This stew is a family favorite, and while the “official” name for this dish is Frogmore Stew (named for the town near Beaufort, South Carolina, where it originated) the family thinks it’s more fun to call it Froggy More Stew. Nana would cover a table with plastic, then newspaper, and give everyone a bowl for their shrimp shells before digging in!
2 pounds kielbasa or hot smoked sausage links*
1 ½ gallons water (or enough to cover all ingredients)
¼ cup Old Bay seasoning, plus extra for serving
4 pounds small red potatoes, whole
6 ears fresh corn, halved
4 pounds shrimp, unpeeled
Cocktail sauce
1 Cut the sausage into bite-size pieces.
2 Fill a large pot with water and Old Bay seasoning and bring to a rolling boil. Add the potatoes, return to a boil, and cook uncovered for 10 minutes.
3 Add the sausage pieces and corn halves and return to a boil. Cook until the potatoes are tender, approximately 15 minutes.
4 Add the shrimp to the pot and cook just 3 to 4 minutes or until the shrimp are pink. Be careful not to overcook the shrimp. Drain well and serve immediately with cocktail sauce and Old Bay seasoning to taste.
MAKES 8 TO 10 SERVINGS.
* Turkey kielbasa can also be used.