Serves 4 to 6
4 celery stalks, chopped into thirds
1 head garlic, halved crosswise
⅓ -½ cup Old Bay Seasoning
⅓ cup black peppercorns
3 tablespoons salt
1 bay leaf
Juice of 1 lemon
1 pound young potatoes
4 ears corn, shucked and cut into thirds
4 shallots, peeled and halved lengthwise
1 pound sausage*
3 blue crabs
1½ pounds fresh local shrimp
*Jeremiah Bacon suggests a robustly flavored sausage like kielbasa or andouille in this recipe. Anything milder will get lost in the other flavors.
- To a large stockpot filled with 1 gallon water, add celery, garlic, Old Bay, peppercorns, salt, bay leaf, and lemon juice. Bring to a simmer and let cook 5 minutes.
- Add potatoes and cook for 2 minutes, then add corn, shallots, and sausage. Let simmer for 5 minutes. Add crab and cook 3 minutes. Add shrimp and cook until pink, about 2 to 3 minutes, depending on size.
- Drain and serve with melted butter, cocktail sauce, sea salt, lemon wedges, and espelette or extra Old Bay.
From Frogmore Stew for Beginners.
Recipe byJeremiah Bacon of the Indigo Road Restaurant Group, Charleston