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With cooler temperatures arriving, it's time to get out some of our favorite soup and stew recipes. This one is probably my favorite. It's great served with cornbread, crackers or garlic bread.
Saute' onions and green peppers in olive oil over medium-high heat until vegetables are soft. Add Polish sausage and potatoes; cover with water. Stir in seasoning; bring to a boil. Reduce heat and simmer for 10 minutes; add corn, simmering another 10 minutes. Fold in shrimp; simmer 4-5 minutes. Serves 4.
By cookiemom1 from Gilmer, TX
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I am looking for a recipe for Frog Pond Stew. Thank you.
By Florita from Kirkwood, MO
Here is a link to a recipe for Frog Pond Stew that is already on ThriftyFun.
Good luck! :)
Could you possibly mean Frogmore Stew? My daughter lives in Beaufort SC and fixes this quite often. She says it was invented by a fisherman from nearby Frogmore back in the 60's and it has now become known as Beaufort Stew among other names. This is a simple version, but you can add other types of fish etc. if you want. She usually also adds crab if she has it.
a big pot
crab boil (2 tsp per quart of water)
6 good smoked sausage links (sliced kind of thick)
15 new red thin-skinned potatoes
6 ears of fresh corn (cut in small rounds)
3 pounds fresh shrimp (unpeeled - heads on or off)
1.Fill a big pot with water. Add crab boil seasoning and bring to a boil. Play around with the crab boil. Some families like more (and a few less).
2.Add the potatoes and sausage and let cook on medium heat for 20 minutes.
3.Add the corn and cook 10 more minutes.
4.Add the shrimp and cook for 2 or 3 minutes. The shrimp should turn an orange like color. Don't overcook at this point or the shrimp will be tough.
5.Pour the water off the food. Get as much water off as possible, since it gets the newspaper wet when the Frogmore Stew is served.
6.Cover picnic tables with newspaper. If it's windy, a little tape is helpful.
7.Dump the Frogmore Stew on the newspaper and let everyone eat right off the papers.
8.Obviously you'll want plenty of paper towels on hand.
Ingredients (serves 4)
2 x 65g packets of lime jelly
8 chocolate frogs
Make up jelly following the instructions on the packet. Place the hot liquid in the fridge for 45 minutes to cool (taking care the jelly does not set).
Divide 8 chocolate frogs between 4 small serving bowls. Pour the cooled liquid into the bowls and immerse the frogs. Return jelly to the fridge and chill for one to two hours or until set.
You can replace the chocolate frogs with jelly snakes, marshmallows or chocolate freckles.