My simplified version of a low country boil/frogmore stew:
Season a large pot of water with Old Bay and lemon. I used uncooked andouille for this, so I browned it up in a skillet first and then added it to the seasoned water. Bring the pot to a low simmer and cook until the sausage is almost done. Turn up the heat and add fresh corn cut into chunks. When the corn is ready, add the shrimp and cook a few more minutes.
The andouille was great in this. I love that stuff! I had a side of lemon butter for dipping the shrimp and discovered that I like it better than a cocktail sauce.
Small, whole red potatoes are traditional in this dish, but I left them out (more room for the shrimp, sausage, and corn
).
Season a large pot of water with Old Bay and lemon. I used uncooked andouille for this, so I browned it up in a skillet first and then added it to the seasoned water. Bring the pot to a low simmer and cook until the sausage is almost done. Turn up the heat and add fresh corn cut into chunks. When the corn is ready, add the shrimp and cook a few more minutes.
The andouille was great in this. I love that stuff! I had a side of lemon butter for dipping the shrimp and discovered that I like it better than a cocktail sauce.
Small, whole red potatoes are traditional in this dish, but I left them out (more room for the shrimp, sausage, and corn
).