• Cooking Time:
  • Servings: 6
  • Preparation Time: 60


Prepared by Hugh Acheson at MetroCooking DC 2013.


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup thinly sliced leek, white parts only
  • 1 cup chopped fresh tomatoes
  • 1/4 cup celery, finely diced
  • 1 clove of garlic, minced
  • 1/2 tablespoon fresh thyme leaves, chopped
  • 1 cup dry white wine
  • 1 cup tomato juice
  • 3 cups fish stock (or clam juice in a pinch)
  • 9 new potatoes, golf ball size
  • 3 ears of corn, shucked and cut into quarters
  • 1 pound of andouille sausage
  • 1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell
  • intact
  • 1 teaspoon Old Bay seasoning
  • 1 1/2 teaspoons kosher salt
  • 1 cup arugula, lightly chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped flat-leaf parsley
  • 3 lemon rounds, 1/8-inch thick
  • 6 thick slices of grilled country bread for serving


  • Place a medium to large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic, and thyme. Sauté for 3 more minutes and add the white wine and reduce by half.
  • Then add the tomato juice, fish stock, potatoes, corn and, sausage. Cook for 5 minutes and add the Old Bay and season with a 1/2 teaspoon of salt.
  • Season the shrimp with a 1/2 teaspoon of salt. Add the shrimp to a large pot, cover with a lid and cook for 5 minutes, until the shrimp are cooked through and turn shiny white.
  • Add the arugula and butter. Stir into the shrimp stew. Add the parsley and lemon and season with the remaining 1/2 teaspoon of salt.
  • Ladle the stew into four bowls and garnish with a slice grilled bread for sopping up the broth.

Categories: Stew 

Author Credit: Hugh Acheson

© 2006-2017 BakeSpace, Inc. All Rights Reserved