Frogmore Stew with Shrimp and Andouille Recipe

Name: Frogmore Stew with Shrimp and Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil.
2
Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes.
3
Add the tomatoes, lemon zest, thyme, parsley, corn, potatoes, fish stock, tomato juice and Old Bay seasoning and bring to a boil.
4
Cover and simmer until the corn and potatoes are almost tender, about 5 minutes.
5
Add the shrimp, sausage and lemon slices, cover and simmer until the shrimp are just cooked through, about 5 minutes.
6
Remove from the heat, stir in the remaining 1 tablespoon of butter and season with salt and pepper.
7
Ladle the stew into bowls, garnish with the watercress and serve with the grilled bread.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Frogmore Stew with Shrimp and Andouille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frogmore Stew with Shrimp and Andouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions