dragonfu
Registered
I know this isn't a healthy recipe but it is a traditional one in South Carolina. I'm not sure if the northerners will get it but if you're ever down here try it 
Frogmore Stew Recipe:
Here is a Frogmore Stew recipe, based on the South Carolina Wildlife Cookbook version, which serves 30 people.
INGREDIENTS:
10 pounds smoked beef sausage in long links
2 dozen ears shucked, cleaned corn
1/2 bushel crabs
15 pounds shrimp, headed
2 small boxes of seafood seasoning (which brand is best has been a matter of friendly controversy)
INSTRUCTIONS:
Use a big, 20-gallon pot filled to about half full with water. The best thing is to clean the crabs before you put them in the pot. You can use the whole crab, too, but it takes up more room in the pot and is messier to eat.
Cut sausages in one-inch sections. Bring water to a boil put sausage and seasoning bags in water and let boil for about 10 minutes or so.
Put the corn in and bring back to a boil. Then put the crabs in and bring back to a boil. Finally, add the shrimp, and when the water comes back to a boil, pour off water. Serves 30 people.
Some people also add potatoes(2-3 per person. Add sausage and potatoes together. Cook for 10 minutes, or until potatoes are barely tender. (If cooking a very large pot full, it may take longer than this to bring the water back to a boil. Check the potatoes periodically for doneness).Some also like to add onions(1-2 per person. Cooked to your preference) If necessary use a larger pot or reduce the recipe(then you have to pick out which friends that won't get invited).
Cover a large picnic table with newspaper or butcher paper. You can either dump the pot directly on the paper or place the pot on the table. Eat and toss the shells, cobs, beer cans, whatever on the paper. When done roll up the paper and toss. ENJOY
Frogmore Stew Recipe:
Here is a Frogmore Stew recipe, based on the South Carolina Wildlife Cookbook version, which serves 30 people.
INGREDIENTS:
10 pounds smoked beef sausage in long links
2 dozen ears shucked, cleaned corn
1/2 bushel crabs
15 pounds shrimp, headed
2 small boxes of seafood seasoning (which brand is best has been a matter of friendly controversy)
INSTRUCTIONS:
Use a big, 20-gallon pot filled to about half full with water. The best thing is to clean the crabs before you put them in the pot. You can use the whole crab, too, but it takes up more room in the pot and is messier to eat.
Cut sausages in one-inch sections. Bring water to a boil put sausage and seasoning bags in water and let boil for about 10 minutes or so.
Put the corn in and bring back to a boil. Then put the crabs in and bring back to a boil. Finally, add the shrimp, and when the water comes back to a boil, pour off water. Serves 30 people.
Some people also add potatoes(2-3 per person. Add sausage and potatoes together. Cook for 10 minutes, or until potatoes are barely tender. (If cooking a very large pot full, it may take longer than this to bring the water back to a boil. Check the potatoes periodically for doneness).Some also like to add onions(1-2 per person. Cooked to your preference) If necessary use a larger pot or reduce the recipe(then you have to pick out which friends that won't get invited).
Cover a large picnic table with newspaper or butcher paper. You can either dump the pot directly on the paper or place the pot on the table. Eat and toss the shells, cobs, beer cans, whatever on the paper. When done roll up the paper and toss. ENJOY
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I love that stuff!
Oh, and as far as seasoning, I like. . . Old Bay, baby!