Frogmore Stew Recipe
Hugh Acheson, chef of The National and Five & Ten in Athens, Georgia, and Empire State South in Atlanta, describes this dish as an upscale version of Frogmore stew. This hearty soup is a more refined version of the traditional Low Country boil, a mix of shrimp, crab or crawfish, corn on the cob, sausage, and potatoes, simmered in a mildly flavored broth. Still, it’s simple enough to serve at a tailgating lunch or casual dinner party. Feel free to swap out the shrimp with fresh crab. And if you happen to have any shrimp or lobster stock, they make a great substitute for fish stock.
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
Hugh Acheson, chef of The National and Five & Ten in Athens, Georgia, and Empire State South in Atlanta, describes this dish as an upscale version of Frogmore stew. This hearty soup is a more refined version of the traditional Low Country boil, a mix of shrimp, crab or crawfish, corn on the cob, sausage, and potatoes, simmered in a mildly flavored broth. Still, it’s simple enough to serve at a tailgating lunch or casual dinner party. Feel free to swap out the shrimp with fresh crab. And if you happen to have any shrimp or lobster stock, they make a great substitute for fish stock.
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
- Place a large pot over medium-high heat until hot, about 2 minutes. Add the olive oil, leeks, and celery and cook until just translucent, about 3 minutes. Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the white wine and let it reduce by about half.
- Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt and cook for 5 minutes. Meanwhile, season the shrimp with a 1/2 teaspoon of the salt and set the shrimp aside.
- Reduce the heat to medium low, add the shrimp, and cover with a tightfitting lid. Cook until the shrimp are cooked through and no longer translucent, about 5 minutes.
- Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt and stir to combine. Cook until the butter is melted and the arugula is just wilted, about 1 minute more. Taste and season with additional salt as desired. Ladle the stew into 6 bowls and serve with a slice of grilled bread.
