Recipe courtesy of Chuck Hughes and Charleston Grill

Frogmore Stew

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  • Level: Intermediate
  • Total: 55 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Heat a grill to medium and grill the andouille sausage, turning occasionally, until cooked through. Slice into 2-inch rounds.
  2. Combine the seafood broth, potatoes and onion in a medium pot, bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, 3 to 4 minutes. Add the andouille sausage, corn, shrimp, crab, clams and tomatoes.
  3. Return to simmer and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon juice and basil.

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