Edna Lewis’s and Scott Peacock’s Frogmore Stew

Name: Edna Lewis’s and Scott Peacock’s Frogmore Stew
Total time: 30 min
Yield: Six servings
Cuisine: southern
Ingredients: 1 1/2 quarts homemade chicken stock; 1 large onion, peeled and sliced lengthwise into 1/3-inch slices, with the root left intact to hold the slices together; 1 bay leaf; 3 sprigs thyme; 1 pound andouille sausage, cut on the bias into 1-inch pieces; 3 ears fresh corn, ends trimmed and cut into 4 pieces each; 2 medium green peppers, roasted, peeled and cut into 1-inch pieces; Salt and freshly ground pepper to taste; 24 large fresh gulf shrimp, with their heads on; 1/3 pound blanched green beans (optional); Fresh chopped parsley, for garnish

Recipe from Edna Lewis and Scott Peacock

Adapted by Nora Kerr

Updated Jan. 8, 2025

Total Time: 30 minutes
Rating: 3(6)
Comments: Read comments

Featured in: When Chefs Celebrate; Salute to A Southern Master Chef

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Ingredients

Yield:Six servings

1½quarts homemade chicken stock
1large onion, peeled and sliced lengthwise into ⅓-inch slices, with the root left intact to hold the slices together
1bay leaf
3sprigs thyme
1pound andouille sausage, cut on the bias into 1-inch pieces
3ears fresh corn, ends trimmed and cut into 4 pieces each
2medium green peppers, roasted, peeled and cut into 1-inch pieces
Salt and freshly ground pepper to taste
24large fresh gulf shrimp, with their heads on
⅓pound blanched green beans (optional)
Fresh chopped parsley, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Bring the stock to a boil. Add the onion, bay leaf and thyme and simmer, partially covered, until almost tender, about 7 minutes. Add the sausage and cook for 7 minutes longer. Add the corn and roasted peppers. Cook until just tender, about 10 minutes.
Step 2
Season with salt and pepper. (The stew should be full-flavored and rich.) Bring to a boil and add the shrimp. Add the green beans, if desired. Cover and cook for 2 minutes (do not overcook the shrimp).
Step 3
To serve, place 4 shrimp, 2 pieces of corn, 3 slices of sausage and some of the peppers, onions and beans in individual bowls. Ladle in ½ cup of broth and sprinkle with chopped parsley. Serve with benne seed biscuits (see recipe).

Ratings

3 out of 5

6 user ratings

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Comments

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Liz Fritz7 years ago

The 30 minute time is deceptive - roasted peppers take 20 minutes minimum, and the blanched green beans also require extra prep. The stew was good with enough flavor, but it wasn't super cohesive as a dish.

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