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Frogmore Stew
March 29, 2007

One of the best meals I've made. I usually have modifications or suggestions to make, but really I wouldn't deviate from the recipe. I did cut it in half as I was only serving 4 of us. I LOVED the presentation and will do this over and over again. Served it with sour cream, cocktaill sauce and lots of paper towels. I sprinkled Old Bay over it and squeezed a lemon over it after I dumped it on the table, then left the Old Bay out for the guys as they like spicier foods. Beer is an essential side kick for this recipe. Don't hesitate to try this one! An Update: Made this during a trip to Australia for our New Year's Eve dinner (very hot weather). Couldn't find Andouille sausage down under, so we used reg. spicy sausage, but thick cut it on the diagonal and sauted it ahead in olive oil. Worked great! One thought would be to add some liquid smoke to the saute next time to get that smokey flavor. Yum!

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