FROGMORE STEW

Frogmore Stew image

Provided by Nora Kerr

Categories dinner, weekday, one pot, soups and stews, main course

Time 30m

Yield Six servings

Number Of Ingredients 11

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Ingredients

1 1/2 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
1/3 pound blanched green beans (optional)
Fresh chopped parsley, for garnish

Steps:

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.
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).
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).

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1178 milligrams, Sugar 9 grams, TransFat 0 grams