Frogmore Stew

Ingredients

• 1 ½ quarts homemade chicken stock
• 1 large onion, peeled and sliced lengthwise into 1/3-inch slices, with the root left intact to hold the slices together
• 1 bay leaf
• 3 sprigs thyme
• 1 pound andouille sausage, cut on the bias into 1-inch pieces
• 3 ears fresh corn, ends trimmed and cut into 4 pieces each
• 2 medium green peppers, roasted, peeled and cut into 1-inch pieces
• Salt and freshly ground pepper to taste
• 24 large fresh gulf shrimp, with their heads on
• ⅓ pound blanched green beans (optional)
• Fresh chopped parsley, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    409 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 18 grams protein; 51 milligrams cholesterol; 1045 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Six servings

Preparation

1. Bring the stock to a boil. Add the onion, bay leaf and thyme and simmer, partially covered, until almost tender, about 7 minutes. Add the sausage and cook for 7 minutes longer. Add the corn and roasted peppers. Cook until just tender, about 10 minutes.
2. Season with salt and pepper. (The stew should be full-flavored and rich.) Bring to a boil and add the shrimp. Add the green beans, if desired. Cover and cook for 2 minutes (do not overcook the shrimp).
3. To serve, place 4 shrimp, 2 pieces of corn, 3 slices of sausage and some of the peppers, onions and beans in individual bowls. Ladle in 1/2 cup of broth and sprinkle with chopped parsley. Serve with benne seed biscuits (see recipe).

30 minutes