CAPTAIN RALPHS COOKING CORNER WINTER FROGMORE STEW Captain Ralph Goodison

CAPTIAN RALPH’S WINTER FROGMORE STEW

We all love the holidays’ turkey and ham, but how about something different with the “Winter Frogmore Stew?”

Cooking Time: 40 min.

Serves: 10-12 people

4 quarts of water 10 ears of corn cut into 1/3’s (frozen ok) 4 lbs. small red potatoes 1 onion diced 2-3 lbs. kielbasa or sausage 2-inch pieces *if you have leftover ham add to the stew. 5-6 lbs. large shrimp un pealed or (pealed less work) 1 bag shrimp boil, or 1 cup of Old Bay seasoning 2 garlic cloves, peeled and cut in half 4 bay leaves Pepper to taste 1 lb whole mushrooms optional 6 Crabs optional

COOKING DIRECTIONS

1. Bring water to boiling with crab boil season

2. Add potatoes, onion, bay leaves, garlic. Cook for 15 min.

3. Add kielbasa, mushrooms. Cook for 5 min.

4. Add corn and cook for 5 min.

5.Add Shrimp, and if you have crabs cook 2-3 min. until pink. Add pepper to taste. Squeeze lemon on top as garnish *optional.

6. Drain, add contents to a large bowl, refill remaining stew.

*The remaining liquid makes good soup stock with leftovers. Winter Frogmore Stew ingredients can be cut in half 5- 6 people.

Enjoy a change this Lowcountry winter, with Frogmore Stew.