If you want to make corned beef from scratch then you need at least 10 days. But sometimes it’s hard to think and plan ahead. Sometimes you’re just overcome with a craving for a homemade Rueben.
If you’re short on time, we’ve got you covered.
Go get yourself a corned beef brisket, throw out the pack of spices that comes with it, and grab our Frogmore Stew seasoning. Now just follow the cooking directions on the brisket package. When the recipe calls for spices use half of one of our 2 ounce packs of Frogmore Stew seasoning.
Some people know it as Lowcountry Boil or a Shrimp Boil. No matter what you call it, everyone can find something they can eat in this delicious medley.
Here are the guidelines for greatness:
1 gallon water, salt to taste
1/2 a pack of our Frogmore Stew blend
2 lbs sausage of your choice
4 ears of corn cut into 1/4ths
8 to 10 small onions, whole (OR 2 large onions cut in quarters)
8 to 10 small potatoes
2 lbs shrimp unpeeled
The above will serve around 4 to 6 people. Bring water to a boil with Frogmore Stew seasoning. Boil 10 minutes to season the water. Add the sausage, return to a boil. Cook 5 minutes or until the sausage is cooked. Add the corn, and onion, return to a boil. Add potatoes & return to a boil, cook until done, 15 to 20 minutes. Add shrimp, cook until pink about 2 to 3 minutes depending on size. Strain and serve with choice of bread (we used baguette, from Baguette Magic, but cornbread or hushpuppies would work too).
But let’s talk about some of your options, because Frogmore Stew is all about the options. All the above ingredients are GUIDELINES. If Caitlin is coming over please add some more corn, if you know you have some heat lovers amongst your guests add some spicy sausage to your 2 lbs of sausage. If you have vegetarian guests, make a smaller pot for those veggie lovers with cauliflower instead of all that meat.
Most importantly listen to your heart and your stomach and enjoy!
This past weekend we invited over some friends and family for Frogmore Stew! But let’s be honest, that’s not the only food we had. Over the next couple of days we will regale you with tales of all the good eats we tempted our guests with!
With one of our market tents, a few strands of Christmas tree lights, and some white fabric, we turned our backyard into a lovely place to spend a Sunday afternoon with friends.
Off to one side we set up a table for snacks and drinks. We had pimento cheese, savory sprinkle crackers, salt & pepper nuts, and hummus seasoned with our roasted cajun blend.
We decided to carry over the newspaper tablecloth theme to the drinks and snacks table. This really worked out for the best as we could then write on the “tablecloth” to show what everything was! Brilliant.
As far as drinks go, we had an assortment of beers for the drinkers. And for the non-drinkers we had a fun mix of sodas and the biggest hit, mulled cider!
When our guests arrived we greeted them with a sparkling glass of prosseco with a splash of St. Germain and pointed them in the direction of the snacks.
While our guests sipped and snacked and chatted in the afternoon light we got the pots boiling for some Frogmore Stew!