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Frogmore Stew is a wonderful addition to a Football Tailgate Party Menu
. People can keep warm while they watch it cook, and enjoy it while hanging out at the Football Game.

Frogmore Stew is very similar to the Crawfish Boils you find in Louisiana. Frogmore Stew is best served outside and is easy for a Football Tailgate Party with family and friends. With the right equipment, you can enjoy this concoction anywhere you have a social gathering. The equipment basically is a propane tank and a turkey fryer.

Also known as Beaufort Stew, some claim that this One Pot Party Recipe (essentially a seasoned mixture of fresh shrimp, yellow corn, sausage and potatoes) is a favorite Low-Country cuisine. A local fish dish that residents of the Carolina Sea Islands have been enjoying for more years than anybody can trace is currently served at even the fanciest restaurants in Charleston and Carolina coast areas. The recipe gets its name from a place that has only a post office on one side of the road and a two-story white country store on the other. Frogmore is the mailing address (ZIP code 29920) for the residents of St. Helena Island, one of the few islands on the South Carolina coast that is still relatively undiscovered. Richard Gay, whose family owns Gay Fish Company on St. Helena, created the dish in the early sixties. So they say.

The best way to prepare Frogmore Stew is by using a propane turkey fryer or fish cooker, but make sure the pot is big enough. This is great for Football Tailgate Parties and picnics, and Frogmore Stew is a picnic type cuisine. Of course you can also boil the mixture on the stove, but if you are having an outside get together, especially at a Football Tailgate Party, it's best to cook it outside. Folks love to stand around the Frogmore Stew pot sipping their favorite beverage while shooting the breeze.

INGREDIENTS

•6 quarts water (or Beer if you prefer)

•3/4 cup Old Bay Seasoning
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•2 pounds new red potatoes

•2 pounds hot smoked sausage links, cut into 2 inch pieces

•12 ears corn - husked, cleaned and quartered

•4 pounds large fresh shrimp, unpeeled

•4 pounds fresh crabs (When in season)

DIRECTIONS

1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes.
3. Add sausage and cook for 5 minutes more.
4. Add corn and cook for another 5 minutes.
5. Stir in the shrimp and crabs, then cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

Have plenty of friends, family and napkins available when serving this dish, sure brings everyone together for fun and laugher, and right before a cold day's Football Game, a little warmth -- ENJOY!