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Frogmore Stew with Shrimp and Andouille
© Richard Jung

Frogmore Stew with Shrimp and Andouille

  • SERVINGS: 4

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.

  1. 1 tablespoon plus 1 teaspoon unsalted butter
  2. 1 tablespoon extra-virgin olive oil
  3. 1 large leek, white and tender green part only, finely diced
  4. 1 celery rib, peeled and finely diced
  5. 1 garlic clove, minced
  6. 4 plum tomatoes, coarsely chopped
  7. 1 teaspoon finely grated lemon zest
  8. 1 tablespoon thyme leaves
  9. 1 tablespoon chopped flat-leaf parsley
  10. 2 ears of corn, shucked, each cut crosswise into 4 rounds
  11. 16 small new potatoes, scrubbed
  12. 3 cups fish or shrimp stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water
  13. 1 cup tomato juice
  14. 1/2 tablespoon Old Bay seasoning
  15. 1 1/2 pounds large shrimp, shelled and deveined
  16. 3/4 pound andouille sausage, cut on the diagonal into 1/2-inch rounds
  17. 1 small lemon, thinly sliced
  18. Salt and freshly ground pepper
  19. 1/2 bunch of watercress, large stems removed
  20. 4 thick slices of grilled country bread, for serving
  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.
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