Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------CHEF DU JOUR MARVIN WOODS #D---------------------

-------------------------STOCK BASE------------------------------
4 qt Water
2 lb Shrimp shells
2 Onions, chopped
4 Stalks celery, chopped
1 Carrot, chopped
8 oz Stewed tomatoes
1 Bay leaf
1 tb Chili paste (or 1 jalapeno
With slits in the side)

----------------------------STEW---------------------------------
2 oz Garlic cloves, crushed
2 oz Shallots, minced
1 Red pepper, finely diced
1 Green pepper, finely diced
1/2 c Oil
1/4 bn Kale
1/4 bn Mustard greens
2 oz Thyme
2 oz Sage
2 oz Rosemary
1/2 lb Duck sausage
12 Jumbo shrimp
2 Tomatoes; skinned, seeded,
And finely diced
4 Corn on the cob; preboiled
1/2 lb Lentils; precooked
1/3 c Rice; cooked white

This dish gets its name from the city where it originated - Frogmore,
South Carolina. The original version of this Low Country seafood stew
calls only for shellfish stock, shrimp, and corn on the cob (no
frogs, thank you). My interpretation, a somewhat heartier concoction
made so with the additions of lentil, rice, peppers, kale, mustard
greens and duck sausage, is a Cafe Buelah favorite.

Combine all ingredients in a stock pot and bring to a boil. Reduce
heat and simmer for 30 minutes. Strain and set aside.

Stew: In a large saute pan over moderate heat, sweat garlic, shallots
and peppers in the oil. Add greens, herbs, and duck sausage. Cook on
medium flame for 5 minutes. Add shrimp and cook for about 1 1/2
minutes. Add tomatoes, stock base, and corn on the cob. Cook another
5 minutes, then add precooked lentils. Cook for 30 seconds. Remove
pan and set aside. Pour hot stock into 4 large soup bowls. Combine
rice and stew ingredients, dividing up quantities evenly into each
bowl.

Browse by categories