Frogmore Stew
Serves: 6
Ingredients
- 2 pounds all-purpose flour
- 3 tablespoons salt
- 1/2 cup baking powder, plus 1 tablespoon
- 1/2 pound lard
- 4 cups buttermilk
- 12 baby red potatoes
- 1-1/2 quarts chicken stock
- 1 large onion, peeled and sliced lengthwise into 1/3-inch slices (leave root intact to hold slices together)
- 1 bay leaf
- 3 sprigs thyme
- 1 pound andouille sausage, cut on the bias into 1-inch pieces
- 3 ears fresh corn, ends trimmed, each cut into 4 pieces
- 2 medium green bell peppers, roasted, peeled and cut into 1-inch pieces
- 24 large fresh Gulf shrimp, heads on
- 1 large tomato, peeled and chopped
- 1/3 pound green beans, blanched (optional)
- 1/3 pound wax beans, blanched (optional)
- salt and pepper
- fresh parsley, chopped (for garnish)
Directions
- Preheat Oster® toaster oven to 450°.
- Sift dry ingredients together in large mixing bowl.
- Work in lard by hand.
- Add buttermilk. Blend together well.
- Turn onto floured work area.
- Roll dough out to 1/2-inch thickness.
- Using a fork, prick dough all over.
- Cut out biscuits with a biscuit cutter, making sure to cut straight up and down. Do not twist cutter.
- Line baking sheet with parchment paper and place biscuits 1/2 inch apart on pan.
- Bake for 11 to 12 minutes.
- Remove from oven and brush tops of biscuits twice with melted unsalted butter. (This recipe makes 2 to 2 1/2 dozen biscuits).
- Boil potatoes until tender. Keep warm.
- Bring stock to a boil.
- Add onion, bay leaf and thyme, and simmer, partially covered, until almost tender (about 7 minutes).
- Add sausage and cook for 7minutes longer.
- Add corn and roasted peppers. Cook until just tender (about 10 minutes).
- Season with salt and pepper (the stew should be full-flavored and rich).
- Bring to a boil, and add shrimp and tomato.
- Add green and wax beans if desired.
- Cover and cook for 2 minutes. Do not overcook shrimp.
- Place four shrimp, two pieces of corn, three slices of sausage and some of the peppers, onions and beans from the stew in individual bowls.
- Cut potatoes into halves. Place 4 halves in each bowl.
- Ladle in 1/2 cup of broth and sprinkle with chopped parsley.
- Serve with biscuits.
