Recipes Frogmore Stew with Shrimp and Andouille 5.0 (3,468) Add your rating & review 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. Plus: More Seafood Recipes and Tips By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on June 17, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Richard Jung Yield: 4 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 Directions 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. Rate it Print