This recipe, also known as Frogmore or Beaufort Stew, hails from the South Carolina Lowcountry and the Georgia coast. The geography of the region, which is rich in estuaries and salt marshes, provides an abundance of fish and shellfish that make up the basis for the region’s cuisine. This recipe is great for eating outside not only for the ambience, but also because this dish is a bit messy to eat. You’re going to want to get in there with your hands, so grab a roll of paper towels and roll up your sleeves and settle in with this delicious dinner.
- 12 oz andouille sausage, cut into 2-inch pieces
- 1 (8 oz) bottle of clam juice
- 1 lb shell-on shrimp, preferably Gulf shrimp
- 1 large ear corn, cut into 6 rounds
- 4 tsp Old Bay seasoning
- 1 lb small, red potatoes
- 1 cup water
Divide clam juice, old bay, and 1 cup water between two Suvie pans, stirring to incorporate. Divide shrimp, sausage, and corn between both pans.
Place potatoes in the starch pan.
Insert pans into your Suvie, fill reservoir, input settings and cook now or schedule.
My Cook > Slow Cook Settings
LOW, 1 hour
Starch: 35 minutes
Once the stew has finished cooking, cut potatoes in half and season with salt. Add the potatoes to the two Suvie pans with the shrimp, corn, and sausage.
Season to taste with salt and pepper. Divide between bowls and serve.
Nutritional Information per serving (6 servings per recipe): Calories 322, Total Fat 16g, Total Carbohydrates 18g, Total Sodium 825mg, Total Protein 26g