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 a Canadian-born chef and restaurateur. In addition to owning four restaurants in Georgia, he is a judge on the reality cooking competition series Top Chef, and an Iron Chef on Iron Chef Canada. Among Acheson's experiences is working for Chef Rob MacDonald at Ottawa's renowned Henri Burger restaurant where he acquired French etiquette, wine, and French cuisine, as well as serving as chef de cuisine at Mecca with Chef Mike Fennelly, as well as serving as opening sous chef at Gary Danko's restaurant, where he developed a love for simplicity, purity, and discipline. 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