Frogmore Stew

Ingredients

• 1 pound andouille sausage cut into 1/2-inch slices
• 1 cup arugula coarsely chopped
• 0.3 cup celery stalks diced with their leaves (use the tender inner stalks) finely
• 1 cup wine dry white
• 3  ears corn 
• 0.5 tablespoon thyme sprigs fresh coarsely chopped
• 2 medium garlic clove minced
• 1.5 teaspoons kosher salt as needed plus more
• 0.5 cup leek white thinly sliced
• 4  optional: lemon sliced
• 1 teaspoon old bay seasoning 
• 2 tablespoons olive oil extra virgin extra-virgin
• 6 slices bacon with garlic, for serving
• 1 tablespoon flat parsley italian coarsely chopped
• 9  potatoes salted cooked drained
• 1.5 pounds shrimp fresh with the very end of the tail shell intact peeled
• 3 cups fish stock (clam juice works in a pinch)
• 1 cup sacremento tomato juice 
• 1 cup tomatoes fresh coarsely chopped
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• ladle
• pot

Directions

1. Place a large pot over medium-high heat until hot, about 2 minutes.
2. Add the olive oil, leeks, and celery and cook until just translucent, about 3 minutes.
3. Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes.
4. Add the white wine and let it reduce by about half.
5. Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt and cook for 5 minutes. Meanwhile, season the shrimp with a 1/2 teaspoon of the salt and set the shrimp aside.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. Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt and stir to combine. Cook until the butter is melted and the arugula is just wilted, about 1 minute more. Taste and season with additional salt as desired. Ladle the stew into 6 bowls and serve with a slice of grilled bread.