Edna Lewis’s and Scott Peacock’s Frogmore Stew
Updated January 7, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ quarts homemade chicken stock
1 large onion, peeled and sliced lengthwise into ⅓-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 analysis per serving (6 servings)
27 grams carbs; 83 milligrams cholesterol; 418 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 26 grams fat; 4 grams fiber; 1158 milligrams sodium; 21 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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).
- Step 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 ½ cup of broth and sprinkle with chopped parsley. Serve with benne seed biscuits (see recipe).
Private Notes
Comments
The 30 minute time is deceptive - roasted peppers take 20 minutes minimum, and the blanched green beans also require extra prep. The stew was good with enough flavor, but it wasn't super cohesive as a dish.