Frogmore Stew (Lowcountry Boil)

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8 to 10 quarts water At least ½ cup Old Bay Seasoning
16 small red potatoes about 1 inch in diameter, not peeled
8 ounces kielbasa, sliced into ½-inch-thick rounds
2 medium onions, peeled and quartered
3 ears fresh corn, shucked and cut into thirds
16-24 fresh shrimp, preferably with head on, you may want more
2 pounds of Crawfish or 8-10 Stone Crab claws or even Snow Crab

Optional: Clams, Mussels, other seafood.

Fill a large stockpot two-thirds of the way with water and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer, add the Old Bay, and simmer for 5 minutes until the water is well seasoned.

Add the potatoes, kielbasa, and onions and adjust the heat to maintain simmer; cook until the potatoes are about fork tender. Add the corn and simmer until the kernels are slightly softened, about 3-5 minutes. Add the shrimp and crawfish or crab and cook until the shrimp becomes pink, and both the shrimp and crawfish or crab are lightly fragrant, 5 to 6 minutes. Strain the solids from the cooking liquid and transfer them to an oversize platter or paper-lined table.  Eat and enjoy.

Garnishes: Butter for the potatoes and corn, drawn butter, cocktail sauce, lemon wedges, hot sauce.

 

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