There’s nothing my husband, J.P., and I love to do together more, than eat delicious food. Fortunately for him, he married a woman who also loves to cook, and who spends hours of free-time whisking and mixing away in the kitchen. In fact, we eat and cook so much in our house, that strategically placing recipes ripped from magazines, on top of my cookbooks, has become common-place for J.P.. And I might give the man major cred for his clever little game, except for the fact that women everywhere have been doing this for decades. Admittedly, I have hinted (not so-discreetly) at potential gift ideas by hiding sparkly jewelry advertisements amongst his belongings from time-to-time. But what makes his game even more fun than diamonds and sapphires (if you can believe it!), is that these cookbook requests are mutually beneficial.
Take this Cajun-themed Frogmore Stew, for example. J.P. found this little gem in Men’s Fitness Magazine. Not only was it delicious, but it was also incredibly simple to make- minimal chopping required, and after that, just some careful timing to ensure crisp, tender ingredients. I used Old Bay seasoning during the cooking process, and then I dusted the finished product with some simple store-brand Cajun spice. Even though the recipe doesn’t mention that last step, I think it is absolutely essential in order for this stew to achieve full flavor .
Alright, now for the important stuff! My only concern with this meal- the whopping 73 grams of carbs, which, if it’s any consolation, is super important for my fitness-fiend of a husband. Oh, the sacrifices we make for love! If it bothers you that much, just eat around the potatoes. Carbs aside, this recipe was featured in the mag as a fit food. One serving of stew contains 38 grams of protein and 7 grams of fiber, to help you feel fuller longer. It also only has 550 calories…fantastic for a meal of this proportion! And, of course, low-cal dinners like this are essential in maintaining that sexy little housewife bod you love to rock. Good luck, and bon appetit!
How to Make Cajun Frogmore Stew
- 1 medium onion, quartered
- 2 large garlic cloves, smashed
- 1/4 cup seafood seasoning, such as Old Bay
- 1 lemon, halved, plus 1 more cut into wedges
- 1 lb. small red potatoes
- 1 lb. turkey kielbasa, cut into pieces
- 4 ears corn, husked and halved crosswise
- 1 lb. unpeeled shrimp, preferably wild
- Add 1 1/2 quarts of water plus onion, garlic, seafood seasoning, salt to taste, and halved lemon (squeeze its juice into the water before tossing in the juiced rinds) to a large roasting pan. Bring stew mixture to a boil.
- Add potatoes and kielbasa and return to a boil. Cover the pot, reduce heat, and let simmer until potatoes are just tender, about 20 minutes.
- Add corn, increase heat to medium-high, and cook, covered, until ears are golden and tender, about 5 minutes longer.
- Top stew with shrimp; cover and steam for 3 more minutes.
- Turn off heat; gently stir shrimp into hot broth, and let stand, covered, until they are just cooked, about 2 minutes longer.
- Serve individual portions with lemon wedges and a bit of melted butter for dipping (if calories aren't a concern). Double or triple amounts to feed a larger group.