Frogmore Stew

• 10 cups low sodium chicken broth
• 3 tablespoons seafood seasoning (I use Old Bay)
• 14 teaspoon ground red pepper
• 1 lb kielbasa, cut into 2-inch pieces (OR vegetarian sausage)
• 6 fresh tomatoes, quartered
• 6 baking potatoes, quartered
• 6 onions, cut in half
• 3 ears corn, husked and cut into 3-inch pieces
• 1 lb large shrimp, unpeeled
• fresh lemon

1. In the hugest soup pot you own: combine broth, seafood seasoning, and red pepper.
2. Bring to a boil over high heat.
3. Add sausage, potatoes, tomatoes, onions, and corn.
4. Boil 15 to 20 minutes, or until the potatoes are fork-tender.
5. Add shrimp and boil 2 to 3 minutes,.
6. or until the shrimp are pink and cooked through.
7. Strain the stew and serve immediately with bowls of the broth and lemon wedges.
8. Goes well with crusty sourdough bread and a crisp green salad.
9. Enjoy!
10. =).

chicken broth, seafood seasoning, ground red pepper, kielbasa, tomatoes, baking potatoes, onions, corn, shrimp, fresh lemon

Taken from www.food.com/recipe/frogmore-stew-257464 (may not work)