Photo: Kevin McCutcheon
Frogmore Stew Recipe
20 ingredients
40 min
6 servings
openrecipes
This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
Estimated Nutrition (whole recipe, rough)
1734
Calories
121g
Protein
58g
Fat
178g
Carbs
Counts 19 of 20 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced leeks , white parts only
- 1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks)
- 1 cup coarsely chopped fresh tomatoes
- 2 medium garlic cloves , minced
- 1/2 tablespoon fresh thyme leaves, coarsely chopped
- 1 cup dry white wine
- 1 teaspoon Old Bay Seasoning
- 1 cup tomato juice
- 3 cups fish stock , shrimp stock, or lobster stock (clam juice works in a pinch)
- 9 golf-ball-size new potatoes , cooked in salted water until just tender, then drained
- 3 ears corn , shucked and cut crosswise into 4 pieces
- 1 pound andouille sausage , cut into 1/2-inch slices
- 4 lemon rounds, sliced 1/8 inch thick
- 1 1/2 teaspoons kosher salt , plus more as needed
- 1 1/2 pounds fresh large shrimp , heads off, peeled but with the very end of the tail shell intact
- 1 cup arugula , coarsely chopped
- 1 tablespoon coarsely chopped Italian parsley
- 2 tablespoons unsalted butter (1/4 stick)
- 6 slices grilled or pan-fried country bread rubbed with garlic, for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes