**No Frogs were harmed or killed in the making of this stew.
Frogmore Stew With Shrimp & Andouille
1 Tbsp Plus 1 Tsp Unsalted Butter
1 Tbsp Extra-virgin Olive Oil
1 Lg Leek, White & Tender Green Part Only, Finely Diced
1 Celery Rib, Peeled & Finely Diced
1 Garlic Clove, Minced
4 Plum Tomatoes, Coarsely Chopped
1 Tsp Finely Grated Lemon Zest
1 Tbsp Thyme Leaves
1 Tbsp Chopped Flat-leaf Parsley
2 Ears Of Corn, Shucked, Each Cut Crosswise Into 4 Rounds
16 Sm New Potatoes, Scrubbed
3 Cups Fish Or Shrimp Stock Or 1½ Cups Bottled Clam Juice
Mixed With 1½ Cups Water
1 Cup Tomato Juice
½ Tbsp Old Bay Seasoning
1½ Lbs Large Shrimp, Shelled & Deveined
¾ Lb Andouille Sausage, Cut On The Diagonal Into ½-inch
Rounds
1 Small Lemon, Thinly Sliced
Salt & Freshly Ground Pepper
½ Bunch Of Watercress, Large Stems Removed
4 Thick Slices Of Grilled Country Bread, For Serving
In A Large Enameled Cast-iron Casserole, Melt 1 Teaspoon Of The Butter In The Olive Oil.
Add The Leek, Celery & Garlic & Cook Over Low Heat Until Softened, About 5 Minutes.
Add The Tomatoes, Lemon Zest, Thyme, Parsley, Corn, Potatoes, Fish Stock, Tomato Juice & Old Bay Seasoning & Bring To A Boil. Cover & Simmer Until The Corn & Potatoes Are Almost Tender, About 5 Minutes.
Add The Shrimp, Sausage & Lemon Slices, Cover & Simmer Until The Shrimp Are Just Cooked Through, About 5 Minutes.
Remove From The Heat, Stir In The Remaining 1 Tablespoon Of Butter & Season With Salt & Pepper.
Ladle The Stew Into Bowls, Garnish With The Watercress & Serve With The Grilled Bread.
Serves 4.