Quarantine has been a rebirth of sorts to old intimate values. For many of us it has brought our families back together. More than any other time in recent memory it’s about being present; whether its playing board games, rereading a favorite book, looking through old photographs, or sharing a meal. Dinnertime’s focus has shifted back to reconnecting with the people we love the most. Frogmore Stew, a Low Country boil, is one of my favorite meals for no other reason that it is a gentle reminder to slow down. With the world seeming so complicated, make supper simple. Fill your family with the opportunity of conversation. Lay down some newspaper, grab a seat next to your favorite person (maybe a Natty Boh, too), thank God for your many blessings, and prepare to get your fingers dirty. Maybe even dust off that Kodachrome camera for old times’ sake and savor every moment while you can.
INGREDIENTS
- 1/2 cup (at least) Old Bay Seasoning
- 1 pound small new potatoes, about 1-inch diameter, rinsed but not peeled
- 1/2 lb. smoked sausage (kielbasa), cut into 1/2-inch thick pieces
- 2 medium sweet onions, peeled but not trimmed, quartered lengthwise from stem to root (optional)
- 4 ears fresh corn, shucked and cut into halves or thirds
- 1 1/2 pounds large fresh shrimp, preferably white Carolina shrimp
- 1 pound crab claws, optional
INSTRUCTIONS
- Bring a large stockpot (at least 12-quart) of water (filled 2/3 of the way, about 9 quarts) to a simmer. Add Old Bay and simmer to infuse. (The water should be abundantly seasoned and aromatic.)
- Add potatoes, sausage, and sweet onions, and bring to a lazy simmer until potatoes are fork-tender, about 15 to 18 minutes.
- Keeping water at a simmer, add corn, and cook until kernels are slightly softened about 3 minutes. Add shrimp and crab claws, and cook until the shrimp becomes pink and white (instead of opaque), about 5 or 6 minutes. Strain solids from cooking liquid, and transfer them to an oversize platter.
- Serve with melted butter, sea salt, Tabasco, and cocktail sauce. Lemon wedges and chopped hot peppers (like jalapeño) are also sometimes served as accompaniments.
