Frogmore Stew
4 SERVINGS
Ingredients:
1 Vidalia onion, peeled, halved
2 Garlic cloves, minced
1 tablespoon Old Bay seasoning
1 quart Clam juice
2 cups Water
1 teaspoon Salt
2 Ears of corn, shucked, cut into 3-inch (7.6 cm) pieces
1 pound New potatoes, scrubbed, cut in half
12 ounces Kielbasa or andouille sausage, cut into 1-inch (2.5 cm) pieces
12 ounces Crawfish
12 ounces Shrimp, unpeeled (20–24 count)
1/4 cup Green onions, thinly sliced
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
Method:
Combine the onion, garlic, Old Bay seasoning, clam juice, water, and salt; bring to a boil.
Add the corn and cook until tender.
Lower to a simmer and add the potatoes and sausage; cook until tender.
Add the crawfish and shrimp. Cook until shrimp and crawfish are just done, about 4 minutes.
Divide the shellfish, corn, sausage, and potatoes evenly into the bowls. Ladle broth evenly over mixture.
Garnish with sliced green onions and tomato.
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