Lowcountry Frogmore Stew

The story

Also called Lowcountry boil, this is communal seafood cooking with very little fuss and lots of flavour.

Ingredients

• Boil
• 600 gram small potatoeshalved if large · 600 gram small potatoes, halved if large
• 4 piece corn cobscut into thirds · 4 piece corn cobs, cut into thirds
• 350 gram smoked sausagecut into 2 cm coins · 350 gram smoked sausage, cut into 2 cm coins
• 700 gram raw prawnsshell-on if possible · 700 gram raw prawns, shell-on if possible
• 3 tablespoon Old Bay seasoning3 tablespoon Old Bay seasoning
• 2 piece lemonhalved · 2 piece lemon, halved
• To serve
• 80 gram buttermelted, to serve · 80 gram butter, melted, to serve

Method

1. Season the boil

   Bring a large pot of water to a rolling boil with Old Bay and halved lemons.

   Look for: The water should taste boldly seasoned. Tip: This is a boil, not a delicate stock. Avoid: Do not under-season; the ingredients cook quickly.

2. Cook potatoes first

   Add potatoes and cook for 10-12 minutes until just starting to soften.

   Look for: A knife should meet slight resistance. Tip: Layering by cook time is the trick. Avoid: Do not add everything at once or the prawns overcook.

3. Add corn and sausage

   Add corn pieces and sausage coins and boil for 5-7 minutes.

   Look for: Corn should turn bright and sausage should plump. Tip: Keep pieces large for the classic communal spread. Avoid: Do not cut sausage too thin or it loses juiciness.

4. Finish with prawns

   Add prawns and cook 2-3 minutes until pink, then drain and serve with melted butter.

   Look for: Prawns should curl and turn opaque. Tip: Traditionally it is tipped onto paper for sharing. Avoid: Do not overcook prawns.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.