I have a friend, Wills, whose family lives in South Carolina. His parents, Elizabeth and Wayne Phillips, are some of the loveliest people I have ever met. Besides being so darn sweet, they introduced me to frogmore stew. One year, they came to visit and made all of us this delicious, traditional, South Carolina dish. Frogmore stew is really just a bunch of stuff, boiling together in a pot, with a shit ton of Old Bay seasoning. Reasons why this is good:
1. I love Old Bay
2. Minimal prep
3. Set it and forget it!
4. Easy to feed a crowd
5. I love Old Bay
I had a package of andouille sausage in my freezer for a week or so now. I couldn’t really decide what to do with it, but then an idea struck me. Ok, shrimp went on sale at Henry’s and that’s what really sparked my idea. I got the shrimp, and had one ear of corn, a red pepper and a poblano pepper in my fridge that I needed to use. I also had a couple of red potatoes in the pantry. WWEPD?!?! What would Elizabeth Phillips do? She would probably make frogmore stew, but I skewered it and made, what I like to call, frogmore stew on a stick. It obviously not a stew but the flavor was still true to the traditional South Carolina dish! Sure, the peppers and onions are a little variation on the tradition, but I think they really helped this grilled dish come together.
I tried to keep all like items together (in terms of how long each item would take to cook), grilled them all, dumped them in a pan, and mixed them all up with a little bit of olive oil and a TON of Old Bay seasoning. It was spicy, delicious, and quintessentially summer time. Another successful grillable! Holla!