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Frogmore Stew with Shrimp and Andouille

This delicious shrimp and andouille stew recipe by superstar chef Hugh Acheson is an easy one-pot weeknight meal that's impressive enough to serve when entertaining.

  • Servings: 4

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Ingredients

  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large leek, white and tender green part only, finely diced
  • 1 celery rib, peeled and finely diced
  • 1 garlic clove, minced
  • 4 plum tomatoes, coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped flat-leaf parsley
  • 2 ears of corn, shucked, each cut crosswise into 4 rounds
  • 16 small new potatoes, scrubbed
  • 3 cups fish or shrimp stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water
  • 1 cup tomato juice
  • 1/2 tablespoon Old Bay seasoning
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 3/4 pound andouille sausage, cut on the diagonal into 1/2-inch rounds
  • 1 small lemon, thinly sliced
  • Salt and freshly ground pepper
  • 1/2 bunch of watercress, large stems removed
  • 4 thick slices of grilled country bread, for serving

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How to make this recipe

  1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes. Add the tomatoes, lemon zest, thyme, parsley, corn, potatoes, fish stock, tomato juice and Old Bay seasoning and bring to a boil. Cover and simmer until the corn and potatoes are almost tender, about 5 minutes. Add the shrimp, sausage and lemon slices, cover and simmer until the shrimp are just cooked through, about 5 minutes. Remove from the heat, stir in the remaining 1 tablespoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the watercress and serve with the grilled bread.
Contributed By Photo © Richard Jung Published July 2002

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