Hugh Acheson, chef of The National and Five & Ten in Athens, Georgia, and Empire State South in Atlanta, describes this dish as an upscale version of Frogmore stew. This hearty soup is a more refined version of the traditional Low Country boil, a mix of shrimp, crab or crawfish, corn on the cob, sausage, and potatoes, simmered in a mildly flavored broth. Still, it’s simple enough to serve at a tailgating lunch or casual dinner party. Feel free to swap out the shrimp with fresh crab. And if you happen to have any shrimp or lobster stock, they make a great substitute for fish stock.
- 1Place a large pot over medium-high heat until hot, about 2 minutes. Add the olive oil, leeks, and celery and cook until just translucent, about 3 minutes. Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the white wine and let it reduce by about half.
- 2Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt and cook for 5 minutes. Meanwhile, season the shrimp with a 1/2 teaspoon of the salt and set the shrimp aside.
- 3Reduce the heat to medium low, add the shrimp, and cover with a tightfitting lid. Cook until the shrimp are cooked through and no longer translucent, about 5 minutes.
- 4Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt and stir to combine. Cook until the butter is melted and the arugula is just wilted, about 1 minute more. Taste and season with additional salt as desired. Ladle the stew into 6 bowls and serve with a slice of grilled bread.