Frogmore Stew Recipe

Ingredients

Contains: milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons extra-virgin olive oil
• 1/2 cup thinly sliced leeks, white parts only
• 1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks)
• 1 cup coarsely chopped fresh tomatoes
• 2 medium garlic cloves, minced
• 1/2 tablespoon fresh thyme leaves, coarsely chopped
• 1 cup dry white wine
• 1 teaspoon Old Bay Seasoning
• 1 cup tomato juice
• 3 cups fish stock, shrimp stock, or lobster stock (clam juice works in a pinch)
• 9 golf-ball-size new potatoes, cooked in salted water until just tender, then drained
• 3 ears corn, shucked and cut crosswise into 4 pieces
• 1 pound andouille sausage, cut into 1/2-inch slices
• 4 lemon rounds, sliced 1/8 inch thick
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact
• 1 cup arugula, coarsely chopped
• 1 tablespoon coarsely chopped Italian parsley
• 2 tablespoons unsalted butter (1/4 stick)
• 6 slices grilled or pan-fried country bread rubbed with garlic, for serving

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the leeks and celery and cook for 4 minutes until softened. Add the garlic and thyme and cook for 1 minute more.

2. Pour in the white wine and simmer for 2 minutes. Add the chopped tomatoes, tomato juice, fish stock, Old Bay Seasoning and 1 teaspoon of the kosher salt. Bring to a gentle simmer and cook for 10 minutes.

3. Add the andouille slices and corn pieces to the pot. Simmer for 10 minutes, until the corn is tender and the sausage is heated through.

4. Add the cooked potatoes and lemon rounds and simmer for 5 minutes to heat them through and let the flavors blend.

5. Season the shrimp with the remaining 1/2 teaspoon kosher salt. Add them to the pot and cook for 3 to 4 minutes, until opaque and the thickest shrimp reach 145°F (63°C).

6. Stir in the arugula and parsley, then remove the pot from the heat. Stir in the butter until melted.

7. Taste and add more salt if needed. Ladle into bowls and serve hot with the garlic-rubbed bread slices.