Anyone ever made Frogmore Stew?

Found this recipe in an old cookbook. Sounds good. Has anyone ever made it?

Ingredients
• ¼ cup (at least) Old Bay Seasoning
• 8 small new potatoes, about 1-inch diameter, rinsed but not peeled (about ½ lb.)
• ¼ lb. smoked sausage (kielbasa), cut into 8 ½-inch thick coins
• 1 medium sweet onions, peeled, quartered lengthwise from stem to root
• 2 ears fresh corn, shucked and cut into thirds
• 8 largest available fresh shrimp, preferably white Carolina shrimp with head on
• 4 stone crab claws (about 1 lb.)

Directions
1. Bring a large stockpot (12-quart in original recipe. this recipe is half batch) 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.)

2. Add potatoes, sausage coins, and sweet onions, and bring to a lazy simmer until potatoes are fork tender, about 15 to 18 minutes.

3. 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.

4. 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.

Never heard of or made it
Sounds good though

Never with kielbasa, but with something like Eckrich smoked sausage, and alot more qty's of the same/similar ingredients. Cook it all in a big basket inside the pot, and when it's all done, pull the basket, drain, and dump it out on a table for everyone to sit around and munch on.

Yes. Without the crab claws and with smoked sausage as well. I use the Louisiana Crawfish seasoning and a squeezed lemon instead of Old Bay.

Used to make it a lot. Great way to feed a crowd. Never with crab legs though. Shrimp and/crawdads.

http://charlestonmag.com/recipes/frogmore_stew

Ingredients
• 3 tablespoons shrimp boil seasoning, such as Old Bay,
• 3 tablespoons salt
• 1½ gal. water
• 2 lbs. hot smoked link sausage, cut into two-inch pieces
• 12 ears freshly shucked corn, broken into three- to four-inch pieces
• 4 lbs. shrimp (headed, shell on)

Directions
1. In a large stockpot, add the seasonings to the water and bring to a boil.

2. Add the sausage and boil, uncovered, for five minutes.

3. Add the corn and count five minutes.

4. Add the shrimp and count three minutes. (Don’t wait for the liquid to return to a boil before timing the corn and shrimp.)

5. Drain immediately and serve.
(Serves 8)