Frogmore Stew (Recipe)
Deer camp does not run on tech alone. It also requires food and lots of it. The Friday night before the Saturday gun deer opener is always stew night at the Arkansas deer camp. Frogmore Stew, that is.
- Small new red potatoes, 5 pounds
- Whole corn on the cob, 20 ears, broken into thirds or quarters
- Sweet onions, medium sized, peeled but whole, 10 to 12
- Spicy smoked sausage, like Andouille, 5 pounds, cut into two-inch long pieces
- Whole white mushrooms, 3 pounds, cleaned
- Whole shrimp, medium-large (36 to 40) to large (31 to 35), with shells on, 10 pounds
Fill a large steamer pot (30-to-50 quart pot) halfway with water, adding 2 to 3 tablespoons of crab boil seasoning per gallon of water. Bring to boil. Add potatoes and cook for 20 minutes.
Then add corn, sausage, and onion, cook for 10 minutes more.
Last, add mushrooms and shrimp and cook for another three to four minutes—just until the shrimp turn bright red and begin to float. Drain. Pour Frogmore Stew over newspapers laid flat on tables.
Served with melted butter, Tony Chachere's Creole Seasoning, lemon slices, plenty of hot sauce and lots of cold drinks. When done, roll it all up in newspaper and toss into the trash, for easy clean up.
Feeds 12 to 15 hungry deer hunters.
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