Jo's Frogmore Stew - Shrimp Boil Louisiana Style

Wonderful 4th of July tradition at our home. This feeds so many people and can easily be doubled or tripled. I have made this several times on top of the kitchen stove instead of outside on the propane cooker. This is an old Southern Living recipe that I have been making for years. You can easily substitute ingredients, this summer I couldn't find crab legs, so I added several pounds of clams....it was wonderful. The type of sausage is up to you. It's a beautiful dish, and the presentation is just amazing. Serve with hot garlic bread and a lot of napkins.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 12

Ingredients

• 1⁄4 cup  Old Bay Seasoning
• 4  lbs small red potatoes
• 1  lb onion, small boiling type
• 2  lbs kielbasa, sliced into 1 1/2-inch pieces
• 2  lbs  crab legs
• 6  ears fresh corn, quartered
• 4  lbs  large raw shrimp, unpeeled
•  Old Bay Seasoning
•  commercial  seafood cocktail sauce
•  lemon wedge

Directions

1. Fill a large container of a propane cooker halfway with water; add 1/4 cup of Old Bay seasoning. Bring to a boil, (following manufacturer's instructions. ) Add potatoes, return to a boil, and cook 10 minutes. Add onions, sausage, corn; return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon, or tongs onto a serving platter or traditionally - a newspaper-lined table! Serve with additional Old Bay seasoning and cocktail sauce. and lemon wedges.
2. Note: This Frogmore Stew may easily be cooked indoors in a large Dutch oven on a regular cooktop.