Ask A Chef: Hugh Achesons Lowcountry Frogmore Stew

Ingredients

• 2 tbsp extra-virgin olive oil
• 1⁄2 cup thinly sliced leeks, white parts only
• 1 cup chopped fresh tomatoes
• 1⁄4 cup celery, finely diced
• 1 clove of garlic, minced
• 1⁄2 tbsp 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, boiled until tender
• 3 ears of corn, shucked and cut into quarters
• 1 lb. of andouille sausage
• 1 1⁄2 lb. fresh large shrimp, heads off, peeled but with the very end of the tail shell intact (raw)
• 1 tsp Old Bay seasoning
• 1 1⁄2 tsp kosher salt
• 1 cup arugula, lightly chopped
• 2 tbsp unsalted butter
• 1 tbsp chopped flat-leaf parsley
• 3 lemon rounds, 1⁄8″ thick
• 6 thick slices of grilled country bread for serving

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