FROGMORE STEW
Serves 4
1 Vidalia onion
2 Garlic cloves, minced
1 T Old bay seasoning
1 quart Clam juice
1 t salt
2 ears of corn, shucked, cut into 3 inch pieces
1 lb of new potatoes, scrubbed cut in half
12 ounces of kielbasa or andouille sausage, cut 1 inch
12 ounces crawfish
12 ounces, shrimp, unpeeled (20-24 count)
¼ cup scallions, cut thinly
½ cup tomatoes peeled, seeded ¼ dice
Procedure:
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 and just done. Divide the shellfish, corn, sausage and potatoes evenly into bowls. Ladle the broth evenly. Garnish with scallions and tomato.
