Frogmore Stew
3 quarts water
1 tbsp kosher salt
1 tbsp crushed red pepper
1 tbsp ground cumin
2 tsp dried thyme
2 tsp coarsely ground black pepper
8 garlic cloves, peeled and mashed
4 bay leaves
2 (12-oz) cans beer
1 onion, cut in 8 wedges
2 pounds small red potatoes, quartered
1 pound smoked sausage or kielbasa, cut into 1/2-inch thick slices
4 ears shucked corn, halved
2 pounds large shrimp, unpeeled (If using frozen shrimp, be sure to thaw them first)
1. Bring first 10 ingredients to a boil in a 8-quart stockpot. Add potatoes and sausage; cook 12 minutes. Add corn, and cook 4 minutes. Add shrimp, and cook 2 minutes or until the shrimp are done and turn pink. Drain and discard the bay leaves.
3 quarts water
1 tbsp kosher salt
1 tbsp crushed red pepper
1 tbsp ground cumin
2 tsp dried thyme
2 tsp coarsely ground black pepper
8 garlic cloves, peeled and mashed
4 bay leaves
2 (12-oz) cans beer
1 onion, cut in 8 wedges
2 pounds small red potatoes, quartered
1 pound smoked sausage or kielbasa, cut into 1/2-inch thick slices
4 ears shucked corn, halved
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2 pounds large shrimp, unpeeled (If using frozen shrimp, be sure to thaw them first)
1. Bring first 10 ingredients to a boil in a 8-quart stockpot. Add potatoes and sausage; cook 12 minutes. Add corn, and cook 4 minutes. Add shrimp, and cook 2 minutes or until the shrimp are done and turn pink. Drain and discard the bay leaves.