Frogmore Stew

4 quarts (1 gallon) cold water
4 medium yellow onions, quartered lengthwise
2 tablespoons Old Bay Seasoning or crab boil
1 teaspoon salt
½ teaspoon hot red pepper flakes, or to taste
1 pound kielbasa, dry-cured chorizo, or other spicy link sausage, cut into 1-inch chunks
6 medium ears sweet corn, shucked, stripped of silks, and cut into 2-inch chunks
3 pounds medium-large shrimp in the shell (about 20 per pound)
One 12-ounce can lager beer

Whatever the origin of Frogmore, the namesake stew remains a Lowcountry staple.

Pour the water into a 4-gallon Dutch oven or stockpot. Add the onions, Old Bay seasoning, salt, and pepper flakes and bring to a boil over high heat.
Add the sausage and boil uncovered for 5 minutes; add the corn and boil 5 minutes more. Finally, add the shrimp and the beer. Adjust the heat so the liquid bubbles gently, and boil uncovered for about 5 minutes or just until the shrimp turn bright pink. Taste for red pepper and add more, if needed. Frogmore Stew should be moderately “hot.”
Using a slotted spoon or mesh skimmer, ladle into large soup plates, making sure that everyone gets plenty of corn, sausage, shrimp, and onion. Spoon a little of the cooking liquid over each portion, if you like (discard the rest or save to use in soup later). Serve with crusty chunks of bread, coleslaw, and ice-cold beer.