Ask a native of the low country - think Pat Conroy, Charleston, Savannah and environs - how to have fun and you'll hear, "low country boil or "frogmore stew. Both are essentially the same idea: shrimp, sausage, potatoes and a few variations cooked in a giant pot and dumped out on a table for all to share. Eating off a sawhorse table brimming with shrimp and yum is pure bliss.
With some friends enlisted, you can pull off a low country party without mountain-moving effort. Getting friends to help with a party also takes some of the pressure off you. If the cooking can be accomplished outside with open flames, you can generally get the men involved with little more coercion than ice cold beers.
1. You'll need a giant pot. We use the one that came with our outdoor turkey fryer. This piece of engineering brilliance is a metal stand, with a gas line to a propane tank and huge pot that sits on top. Don't have one in your garage? They are generally available under the same roof as camouflage overalls and pink glittery fishing lures.
2. Fill the pot with water, add a seasoning packet and ignite the propane. Do this about 30 minutes before you want to begin cooking as this watched pot takes a while to boil. Keep the outdoor kitchen troops well plied with drinks and you've got a mini party 'round the camp ring. Timing is essential as each ingredient ads flavor and requires varied cooking times.
3. Add potatoes. If they are large, cut into quarters. Cook potatoes for 10 minutes and then add onion, sausage and corn. Cook for 7 minutes. Add shrimp and cook until pink about 3 minutes. Do not over cook shrimp as they will be too chewy.
The most authentic way to serve this is on two sawhorses topped with a sheet of plywood - covered with a plastic tablecloth. Your guests just dig right in. Have plenty of paper towel rolls on hand for hand wiping. A bucket of warm soapy water and some washcloths next to the table is great for cleanup, too. A large garbage can nearby for shrimp peels keeps cleanup to a minimum. Some camping lanterns on the table will illuminate the feast if it is after dark by the time you get your cooking act together.
RECIPE
1 packet Old Bay or similar seasoning
2 pounds FRESH, not frozen shrimp
30 very small new potatoes, if they are larger cut into quarters
2 Vidalia onions, (any white onion will do) cut into quarters
2 kielbasa sausages, cut into 1 inch pieces
5 ears of corn, break in half
Serves 10, can be doubled, may need extra cooker.
About the Author
Haile Parker McCollum is a renowned hostess, etiquette expert, and owner of Fontaine Maury stationery in Thomasville, Georgia. Even her baby showers draw the boys (and the occasional noise complaint.) To learn more please visit fontainemaury.com.
Frogmore Stew
Photo: David Walsh, of the Charleston Power Squadron Organization
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