The Lowcountry in One Pot
Mike Lata's Frogmore Stew
½ cup (at least) Old Bay Seasoning
16 small new potatoes, about 1-inch diameter, rinsed but not peeled (about ¾ lb.)
½ lb. smoked sausage (kielbasa), cut into 16 ½-inch-thick coins
2 medium sweet onions, peeled but not trimmed, quartered lengthwise from stem to root
3 ears fresh corn, shucked and cut into thirds
16 largest available fresh shrimp, preferably white Carolina shrimp with head on (you may want more depending on size of shrimp)
8 stone crab claws (about 2 lb.)
Bring a large stockpot (at least 12-quart) of water (filled 2/3 of the way, about 9 quarts) to a simmer. Add Old Bay and simmer to infuse. (The water should be abundantly seasoned and aromatic.)
Add potatoes, sausage coins, and sweet onions, and bring to a lazy simmer until potatoes are fork tender, about 15 to 18 minutes.
Keeping water at a lazy simmer, add corn, and cook until kernels are slightly softened, about 3 minutes. Add shrimp and crab claws, and cook until the shrimp becomes pink and white (instead of opaque), about 5 or 6 minutes. Strain solids from cooking liquid, and transfer them to an oversize platter.
Serve with soft butter and olive oil (for potatoes and corn), sea salt, Tabasco, and cocktail sauce. Lemon wedges and chopped hot peppers (like jalapeño) are also sometimes served as accompaniments.