She Strengthens

Southern Comfort in a Bowl

Renowned chef Hugh Acheson’s take on Frogmore stew is a masterclass in elevating a classic dish. This hearty, flavorful soup is a refined version of the traditional Low Country boil, perfect for a casual dinner party or tailgating gathering.

A Harmonious Blend of Flavors

This dish brings together the sweetness of corn, the savory flavor of sausage, and the freshness of shrimp, all simmered in a rich, aromatic broth. The result is a comforting, satisfying meal that’s sure to become a favorite.

Easy to Prepare, Impressive to Serve

With a total cooking time of just 40 minutes, this recipe is quick and easy to prepare. The ingredients are readily available, and the instructions are straightforward. Yet, the final product is impressive enough to serve to guests.

Ingredients

• 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
• 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
• 9 golf-ball-size new potatoes, cooked in salted water until just tender
• 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
• 6 slices grilled or pan-fried country bread rubbed with garlic, for serving

Cooking Instructions

1. Sear the Aromatics: Heat 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.
2. Add Flavorful Ingredients: Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes.
3. Deglaze with Wine: Add the white wine and let it reduce by about half.
4. Simmer the Stew: Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt. Cook for 5 minutes.
5. Add the Shrimp: 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.
6. Finish with Fresh Herbs: Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt. Stir to combine and cook until the butter is melted and the arugula is just wilted, about 1 minute more.
7. Serve and Enjoy: Ladle the stew into 6 bowls and serve with a slice of grilled bread.