Frogmore Stew

Cooking Time and Servings

This delightful chowder recipe serves 6 people and comes together in just under an hour, making it perfect for a cozy family dinner or a gathering with friends.

Ingredient List

Chowder

• 1 tablespoon neutral oil (e.g., canola or grapeseed)
• 8 ounces andouille sausage, diced into 1/2-inch pieces
• 1 tablespoon unsalted butter
• 1 cup chopped celery (from 2 medium stalks)
• 1 cup corn kernels, ideally fresh (from 1 ear)
• 1 cup chopped leek (from 1 large leek)
• 1 cup chopped sweet onion
• 1/2 teaspoons fresh thyme leaves
• 1/4 teaspoon ground white pepper
• 2 teaspoons kosher salt, divided
• 2 tablespoons all-purpose flour
• 4 cups seafood stock
• 3 fresh bay leaves
• 1 pound yellow new potatoes, washed and cut into 3/4-inch cubes (about 3 cups)
• 1 pound large shrimp (26/30 count), peeled and deveined with tails removed
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Dash of Louisiana-style hot sauce (like Tabasco), to taste

Old Bay Oyster Crackers

• 3 cups oyster crackers
• 2 tablespoons unsalted butter, melted
• 1 tablespoon Old Bay seasoning
• Cracked black pepper, to taste
• Chopped fresh parsley for garnish

Preparation Instructions

Begin by preheating your oven to 300°F (150°C). In a large, heavy-bottomed pot or Dutch oven, warm the neutral oil over medium heat. Add the diced andouille sausage and cook until it has released its fat and is golden brown, which should take around 5 to 7 minutes. Once done, use a slotted spoon to transfer the sausage to a plate lined with paper towels, leaving the flavorful drippings in the pot.

Next, melt the butter in the pot with the reserved drippings over medium-low heat. Introduce the chopped celery, corn, leek, onion, thyme, white pepper, and 1 teaspoon of salt. Stir frequently for about 5 minutes, ensuring the vegetables soften without browning; you can add a splash of water if necessary. Sprinkle the flour over the mixture and cook while stirring for an additional 1 to 2 minutes, until aromatic and lightly browned. Gradually whisk in the seafood stock and add the bay leaves. Bring it all to a boil over medium-high heat.

Once boiling, stir in the yellow new potatoes and the remaining teaspoon of salt. Cover the pot, lower the heat, and let it simmer gently for about 20 minutes, or until the potatoes are tender and the chowder has thickened slightly.

While the chowder simmers, prepare the Old Bay oyster crackers. In a medium bowl, combine the oyster crackers, melted butter, and Old Bay seasoning, tossing until the crackers are thoroughly covered. Spread them out in a single layer on a small baking sheet and bake until they turn golden and aromatic, approximately 20 minutes. Allow them to cool at room temperature too.

After the potatoes are tender, remove the lid from the pot and stir in the heavy cream. Bring the mixture back to a gentle simmer. Add in the shrimp and cook while stirring carefully for 1 to 2 minutes until they are just cooked through. Incorporate the lemon juice, Worcestershire sauce, and hot sauce, then return the reserved andouille sausage to the chowder. Season it to taste with additional salt and pepper as desired.

Serve this hearty chowder in bowls, generously topping each with the delightful Old Bay oyster crackers and a sprinkle of fresh parsley. Enjoy this warm, comforting dish!