Frogmore Stew
Description
 Frogmore Stew is a milder Deep South/Low Country version of a Louisiana Crab Boil and a spiced-up version of our own New England Boiled Dinner. It finds a crowd-pleasing middle road, especially as prepared by my friend and colleague Mike Troiano at one of our famous Actifio Pot-Luck lunches.
Ingredients
| 4 | T | Butter (Unsalted) | | 1 | T | Extra Virgin Olive Oil | | 1 | ea | Leeks (white and tender green part finely diced) | | 1 | ea | Celery rib (finely diced) | | 1 | clv | Garlic (minced) | | 4 | ea | Tomato (Plum, chopped coarsely) | | 1 | t | Lemon Zest (finely grated) | | 1 | T | Thyme | | 1 | T | Parsley, Flat-Leaf (chopped) | | 2 | ea | Corn on the Cob (shucked and cut into 4 rounds) | | 16 | ea | Potatoes (small, new, scrubbed) | | 3 | c | Fish Stock | | 1 | c | Tomato Juice | | 1⁄2 | T | Old Bay Seasoning | | 1 1⁄2 | lb | Shrimp (shelled and deveined) | | 3⁄4 | lb | Andouille Sausage (cut on diagonal into 1/2-inch rounds) | | 1 | ea | Lemon (sliced thinly) | | 1⁄2 | bn | Watercress, (larger stems removed) | | 4 | sli | Country Bread (cut thick and grilled) |
Instructions
- 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.
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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.
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Add the shrimp, sausage and lemon slices, cover and simmer until the shrimp are just cooked through, about 5 minutes.
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Remove from the heat, stir in the remaining 1 tablespoon of butter and season with salt and pepper.
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Ladle the stew into bowls, garnish with the watercress and serve with the grilled bread.
- By John at 06/29/2014 - 19:36
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