Frogmore Stew

     Froggy stew? Eh? Noo!  Frogmore stew, also known as low country boil, was on the Labor Day menu. I'm hankering to live somewhere else, somewhere with water, maybe a lake or stream or ocean, where cool days are more the norm that an record-setting exception. I'm hankering to reread all my books that take place on Cape Cod. So for my Labor Day party, I thought I'd make a seafood dish that was not too fishy for the non-fish lovers attending. And with just four ingredients plus some spices, Frogmore stew fit the bill nicely. The recipe has a charming history, too.
     Arizona-grown corn from the you-pick farm 150 miles from here (courtesy of T), real kielbasa from the Polish butcher in NJ (courtesy of MoM), and shrimp and potatoes courtesy of my local grocery store. Threw in the Old Bay seasoning, let the whole thing boil (see action photo above) and voila, yummy summery supper. Desert was the roasted banana pudding described in the previous post, and all was accompanied by  a fruity iced tea (the Tea in the Parlor post for today for specifics). Delicious! If it was 106 degrees Farenheit outside, you might almost have believed you were at the shore.