The Amish Cook: Gloria Serves Up "Frogmore Stew"
Total time
- Broth:
- 1 cup ketchup
- 1 cup vegetable oil
- 1 cup vinegar
- 1 package 3 ounces of crab boil
- 3 /4 cup salt
- 2 teaspoons black pepper
- 16 cups water
- Mix together
- STEW:
- 6 pounds of chicken (tenders or breasts)
- 5 pounds link sausage
- 2 pounds shrimp
- 12 unpeeled potato wedges
- 1 1 /2 pounds baby carrots chunked into 2 - 3 inch pieces
- 18 ears corn
- 1-2 green peppers chunked
- 2 - 12 ounces mushrooms
- 3 large onions, cut into wedges
- SCHEDULE IF PLANNING TO EAT AT 6:30
- Leave burner on high at all times
- Five p.m. Put broth to boil
- Five thirty: Add potatoes and carrots
- Five forty: add sausage
- Five fifty: add chicken
- Six ten p.m. add mushrooms and onions and corn
- Six twenty p.m. add shrimp and green peppers
- Six twenty-five p.m. Turn off burner and let set 5 minutes. Drain off liquid and serve at once.
- Tip: have everything cut up and ready before you start.
- Suggested sauces for dipping: catsup, barbecue sauce, sour cream and ranch dressing.
Recipe by Amish 365 at https://www.amish365.com/frogmorestew/
3.2.2925