Frogmore Stew

Submitted by Chuck Hughes

"Recipe courtesy Charleston Grill, Charleston, SC"

 

• Ready In: 55mins
• Ingredients: 11
• 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.