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Frogmore Stew. Broth (mix together): 1 cup ketchup. 1 cup vegetable oil. 1 cup vinegar. 1 package 3 ounces of crab boil. ¾ cup salt. 2 teaspoons black pepper. 16 cups water. Stew:
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Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line.
Frogmore stew: South Low Country of South Carolina and Georgia Frogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter. [168] [169 ...
“Everything from shrimp fried rice to Frogmore Stew,” said Brandon, referring to “lowcountry boil,” the traditional South Carolina dish made with shrimp, corn on the cob, potatoes and sausage.
The traditional South Carolina dish called Lowcountry Boil or Frogmore Stew, made of shrimp, sausage and corn, is served. The supper typically attracts 2,500 to 3,000 people. The supper typically ...
Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice; Gumbo – made with seafood or meat and okra; a Cajun/Creole delicacy; Hoppin' John; Low-country boil – any of several varieties Frogmore stew – made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina; Seafood muddle
This recipe was originally published in Emeril’s cookbook “Louisiana Real and Rustic.” Andrea Yeager can be reached at ayeager51@cableone.net and Cooks Exchange, 205 DeBuys Road, Gulfport ...