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Frogmore Stew


4 celery stalks, chopped into thirds

1 head garlic, halved crosswise

⅓ -½ cup Old Bay Seasoning

⅓ cup black peppercorns

3 tablespoons kosher 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.


  1. 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.
  2. 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.
  3. Drain and serve with melted butter, cocktail sauce, sea salt, lemon wedges, and espelette or extra Old Bay.
From Frogmore Stew for Beginners.
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