Opa’s Frogmore Stew

Opa's Frogmore Stew

A Lowcountry boil with a Texas accent. Opa's Jalapeño Smoked Sausage, new red potatoes, sweet corn, and shrimp all go into one pot with Old Bay and a hit of crushed red pepper, then get drained and dumped straight onto the table. No plates required, no fuss — just a crowd, some napkins, and a pot that empties fast.

Author

Opa's Smoked Meats

Prep Time

15 minutes

Cook Time

30 minutes

Servings

12

Category

Main Course

Cuisine

Southern

Ingredients

• 2 pounds Opa's Jalapeño Smoked Sausage links, cut into 2-inch pieces
• 2 pounds new red potatoes
• 12 ears corn, husked, cleaned, and quartered
• 4 pounds large fresh shrimp, unpeeled
• 6 quarts water
• 3/4 cup Old Bay Seasoning
• Crushed hot red pepper, to taste

Directions

1. Start the boil. Bring the water, Old Bay Seasoning, and crushed red pepper to a boil in a large stockpot.
2. Add the potatoes. Add the potatoes and cook for 15 minutes.
3. Add the sausage. Add the Opa's Jalapeño Smoked Sausage and cook for 5 minutes more.
4. Add the corn. Add the corn and cook for another 5 minutes.
5. Add the shrimp. Stir in the shrimp and cook until pink, about 5 minutes. Drain immediately and serve.