On The Sixth Day of Christmas…

It wasn’t until I had the opportunity to watch Chef Hugh Acheson make this dish at the Savannah Food and Wine Festival that I realized just how easy it is.  A lot of people will call it Low Country Boil.  Chef Hugh refers to it as more of a bouillabaisse, a French style seafood stew.  The ingredients are similar, the approach is different.   The part I liked about about this recipe the most is that it can all be made early in the morning.  If you are saving it for guests that night, when you heat it up later, you add the shrimp.  We all know shrimp cook very quickly.  So a lot of your ‘heavy lifting’ with this dish is done far in advance.  Who doesn’t like that?  I’m thinking about trying this one over the holidays.  If you do, let us know.

Frogmore Stew



  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large leek, white and tender green part only, finely diced
  • 1 celery rib, peeled and finely diced
  • 1 garlic clove, minced
  • 4 plum tomatoes, coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped flat-leaf parsley
  • 2 ears of corn, shucked, each cut crosswise into 4 rounds
  • 16 small new potatoes, scrubbed
  • 3 cups fish or shrimp stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water
  • 1 cup tomato juice
  • 1/2 tablespoon Old Bay seasoning
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 3/4 pound andouille sausage, cut on the diagonal into 1/2-inch rounds
  • 1 small lemon, thinly sliced
  • Salt and freshly ground pepper
  • 1/2 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 and garlic and cook over low heat until softened, about 5 minutes. Add the tomatoes, lemon zest, thyme, parsley, corn, potatoes, fish stock, tomato juice and Old Bay seasoning and bring to a boil. Cover and simmer until the corn and potatoes are almost tender, about 5 minutes. Add the shrimp, sausage and lemon slices, cover and simmer until the shrimp are just cooked through, about 5 minutes. Remove from the heat, stir in the remaining 1 tablespoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the watercress and serve with the grilled bread.

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.