Reviewed: Apr. 29, 2007

delicious! perfect for warm weather at the beach

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Reviewed: Apr. 17, 2007

Really goo and fun to eat! served it for my dad and 2 brothers, gave lots of compliments. There was some changes: 1. cook the corn in separete boiling water and added to the rest at the last 5 minutes 2. Add 3 large onions cut in quarts, really a must! gives lost of flavor plus the onion itself is delicious. I added at the begining of the cooking process. 3. used spicy spanish chorizo, wich gave a beatyfull flavor.

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Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

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Reviewed: Apr. 14, 2007

This is a great recipe! I first had it in beaufort SC, but I prefer it made with kielbasa instead of the hot sausage links.

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Sweet Southern Charm

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 3, 2007

This was awesome! Thanks

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 29, 2007

One of the best meals I've made. I usually have modifications or suggestions to make, but really I wouldn't deviate from the recipe. I did cut it in half as I was only serving 4 of us. I LOVED the presentation and will do this over and over again. Served it with sour cream, cocktaill sauce and lots of paper towels. I sprinkled Old Bay over it and squeezed a lemon over it after I dumped it on the table, then left the Old Bay out for the guys as they like spicier foods. Beer is an essential side kick for this recipe. Don't hesitate to try this one! An Update: Made this during a trip to Australia for our New Year's Eve dinner (very hot weather). Couldn't find Andouille sausage down under, so we used reg. spicy sausage, but thick cut it on the diagonal and sauted it ahead in olive oil. Worked great! One thought would be to add some liquid smoke to the saute next time to get that smokey flavor. Yum!

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Mar. 27, 2007

Very easy! I used the "Lite" version of the smoked sausage and tricked everyone! Lots of fun as well!

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ELFKINBABY

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Reviewed: Mar. 8, 2007

My husband was very skeptical of this recipe. He's not a man to try new things and kept avoiding it, by getting Taco Bell and the such, but I told him that I wanted to try it and I made it and he knows the rules, you have to try it before you say that you don't like it. (The rule was made for my son.) AND HE LOVED IT! It is going to be a regular at my house now. I cut the recipe by half though. 12 servings is just too much for my house. Excellent!!!

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jdecorse25

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Reviewed: Feb. 28, 2007

Very good and very easy!! This made a great Super Bowl meal.

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DBRENNY

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Coal Valley, Illinois, USA

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Reviewed: Feb. 14, 2007

Try this..spinkle the Old Bay on the stew after draining and put lemon wedges on top. That way you get extra flavor!

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LisaG

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Reviewed: Jan. 20, 2007

This was so good, the grandkids loved eating off of newspaper and making a mess.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 6, 2007

This is a simple to make and totally fun to eat dish. I made it for our family reunion at the cabins and it is soooo good! All my relatives wanted the recipe and it is now a traditional dish I serve there. I followed the recipe as written, darn good food!

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SLIMPICKINGS

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Reviewed: Dec. 26, 2006

This meal was our Christmas Eve dinner this year since my picky family doesn't like the normal ham or pork roast. It was easy and delicious and so much fun. Be sure to get yourself a huge stockpot so you have enough room for all the ingredients. I used my big one but still ran out of room, and ended up steaming the shrimp separately. The Old Bay seasonings smelled so good. When all was complete I drained it all then dumped the whole works onto newspaper on top of my decorated-for-christmas dining room table! Then we just dug in from the pile! I served it with warm buttered crusty bread. Everyone wants to do it again next year, but I think we'll do it again before then too! Thanks

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windedmama

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Northborough, Massachusetts, USA

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Reviewed: Dec. 12, 2006

My friend's parents made this for us in highschool and everytime we get together we make it. It's really a fun meal to make for a crowd and is really great to do at the beach! One tip...eat it right off the table and if you don't have newspapers then use trashbags...it's better that way!

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VTiny

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Reviewed: Nov. 4, 2006

This recipe is awesome! I first encountered this at a restaurant in northern Colorado several years ago and have been searching for the recipe ever since. I have made this stew for parties several times and everyone loves it. The modifications that I made to the recipe are as follows: 1 can of beer, 1 lemon quartered, lots of red pepper flakes and crab legs. I always serve this on newspaper and no utensils or plates are allowed, fingers only. A roll of paper towels is set on the table to use as napkins and it is served with several condiments, cocktail sauce, barbeque sauce and melted butter. It’s a lot of fun!

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Sherea

Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 3, 2006

I made this for a big family dinner with my relatives from Maryland (who are self proclaimed seafood experts). Everyone at the party had rave reviews and wanted the recipe. I made it exactly as written and it makes a TON of food. With 7 people we only managed to eat about a third of it and we had some guys here that can really put away the seafood. :) Thank you so much for this recipe. It is wonderful and super easy to make!! 10 ********** Stars!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Sep. 17, 2006

I Love this simple recipe! It is so good! My family has this dinner every New years eve.

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THEBURKEBROOD

Living In: Iwakuni, Yamaguchi, Japan

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Reviewed: Jun. 9, 2006

Excellent recipe! Though I had to use my biggest stock pot - this recipe vanished in about 15 minutes or less. Nothing left. I have never received soooo many reviews from family and friends about a recipe. This is a definite keeper. I made it for Memorial Day and will definitely make it again for the Fourth of July (or anytime!)

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Sherrie

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Reviewed: Mar. 10, 2006

Not a seafood eater so i omitted the shrimp and added chicken. Kept everything else the same and it was awesome!!!!. Will make again and again Thanks

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JJBEN2000

Cooking Level: Expert

Home Town: Southern Pines, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 7, 2006

It was awesome! Easy to make. Was a fantastic addition to Super Bowl this year.

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Dan

Cooking Level: Intermediate

Home Town: Lexington, Ohio, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Mar. 3, 2006

Nice! I cut this recipe as follows to serve four: 3 quarts of water; just under ¼ cup Old Bay; 1+ lb potatoes; 1 lb andouille-style chicken sausage; 4 ears of fresh corn; 1 lb jumbo shrimp. I cooked the corn in advance, in another pot. At the end, I turned off the heat, added the (already cooked/frozen) shrimp and just let it heat through for the last 5 minutes. I had no idea what to expect with so few ingredients – the results were amazing. I had my parents over for dinner & we all LOVED IT. In a nod to tradition, I used newspaper as a tablecloth (but we ate out of bowls and I ate with my fingers). A fun evening!

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Val*

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Frogmore Stew

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