From the Lee Brothers Southern Cookbook. Lowcountry boil. One poy meal with shrimp, crab, corn and sausage.
1. Heat oil in 8 quart stock pot or Dutch oven over medium high heat until it shimmers. Add the sausage. (Don't over crowd, cook in batches.). Sear until golden brown along the sides, then turn and brown on other side for a total of 6 minutes. Remove with tongs and reserve in medium bowl. Add the chiles and gently toast in the oil and sausage fat until they discolor and release some of their fragrance, about 30 seconds on each side. Add the celery and onion and cook until softened, about 6 minutes.
2. Add 2 cups broth to the pot. Using wooden spoon, stir in tight circles, scraping up any caramelized brown bits from the bottom. Bring the broth to a boil and boil until reduced by 1/4, about 6 minutes. Pour remaining 6 cups of broth into pot, add shrimp boil, salt and bay leaves and cover. Wen the broth simmers, turn heat to medium low, I cover and simmer vigorously while you clean the crabs (if you are using 6 live blue crabs, instead of lump crab meat).
3. Using tongs, drop 2 live crabs at a time into the simmering broth and cook until shells turn bright orange, about 2 minutes. Transfer crabs to a colander in sink and run cold water over them. Repeat with other crabs until they are all cooked. Lift top shell and discard it and the gills, lift bottom shell and discard. Cut crabs in half and return to pot.
4. Add the potatoes and continue to cook until they have softened a bit, about 10 minutes. Add the corn, tomatoes and reserved sausage along with any juices, cover and increase heat to medium high. When stew comes to a vigorous simmer, reduce heat to low, uncover and simmer gently for 10 minutes. Add the crabmeat, if using, and the shrimp, stir to distribute throughout the stew and simmer about 3 minutes until the shrimp are pink and cooked through.
5. For optimal flavor refrigerate for 24 hours then reheat stew gradually over medium low heat, stirring frequently to prevent scotching. Serve in large bowls garnished with the lemon slices.
DOWNTOWN FROGMORE STEW: peel and devein shrimp while potatoes are parboiling in step 4. (Tie the shrimp shells in cheesecloth and add to pot for flavor).
Cut the corn from the cob in step 4 and add to the stew.
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 516 | ||
Calories from Fat: 297 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 1252.2mg | 43 % | |
Potassium 966.4mg | 25 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 23.5g | ||
Protein 27.3g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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