Frogmore Stew

Recipe courtesy Charleston Grill, Charleston, SC

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1  lb andouille sausage
• 6  cups  seafood or  light chicken broth
• 16  marble potatoes (less than 1 inch diameter)
• 1  small sweet onion, diced and lightly sauteed
• 2  cups fresh corn kernels
• 1  lb large shrimp, peeled and deveined (16/20 count)
• 1  lb lump crabmeat
• 28  littleneck clams, steamed
• 12  cherry tomatoes, peeled
• 1  lemon, juiced
• 1⁄2 cup  chopped fresh basil

Directions

1. Heat a grill to medium and grill the andouille sausage, turning occasionally, until cooked through. Slice into 2-inch rounds.
2. Combine the seafood broth, potatoes and onion in a medium pot, bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, 3 to 4 minutes. Add the andouille sausage, corn, shrimp, crab, clams and tomatoes.
3. Return to simmer and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon juice and basil.