Frogmore Stew

By John, 29 June, 2014
Description
Frogmore StewFrogmore 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.
Yield
8 Servings
Preparation time
1 hour, 30 minutes
Ingredients
4 T Butter (Unsalted)
1⁄2 bn Watercress, (larger stems removed)
1 Lemon (sliced thinly)
3⁄4 lb Andouille Sausage (cut on diagonal into 1/2-inch rounds)
1 1⁄2 lb Shrimp (shelled and deveined)
1⁄2 T Old Bay Seasoning
1 c Tomato Juice
3 c Fish Stock
16 Potatoes (small, new, scrubbed)
2 Corn on the Cob (shucked and cut into 4 rounds)
1 T Parsley, Flat-Leaf (chopped)
1 T Thyme
1 t Lemon Zest (finely grated)
4 Tomato (Plum, chopped coarsely)
1 clv Garlic (minced)
1 Celery rib (finely diced)
1 Leeks (white and tender green part finely diced)
1 T Extra Virgin Olive Oil
4 sli Country Bread (cut thick and grilled)
Instructions
  1. 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.
  2. Add the tomatoes, lemon zest, thyme, parsley, corn, potatoes, fish stock, tomato juice and Old Bay seasoning and bring to a boil.
  3. Cover and simmer until the corn and potatoes are almost tender, about 5 minutes.
  4. Add the shrimp, sausage and lemon slices, cover and simmer until the shrimp are just cooked through, about 5 minutes.
  5. Remove from the heat, stir in the remaining 1 tablespoon of butter and season with salt and pepper.
  6. Ladle the stew into bowls, garnish with the watercress and serve with the grilled bread.
Source
http://www.tastebook.com/recipes/3404714-Frogmore-Stew