Recipe courtesy of Chuck Hughes and Charleston Grill
Episode: Charleston Chew
Total:
55 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 pound andouille sausage
  • 6 cups seafood or light chicken broth
  • 16 marble potatoes (less than 1 inch diameter)
  • 1 small sweet onion, diced and lightly sauteed
  • 2 cups of fresh corn kernels
  • 1 pound large shrimp, peeled and deveined (16/20 count)
  • 1 pound jumbo lump crabmeat
  • 28 littleneck clams, steamed
  • 12 cherry tomatoes, peeled
  • 1 lemon, juiced
  • 1/2 cup chopped fresh basil

Directions

Heat a grill to medium and grill the andouille sausage, turning occasionally, until cooked through. Slice into 2-inch rounds.

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.

Return to simmer and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon juice and basil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Irish Stew

Recipe courtesy of Giana Ferguson

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Chicken Stew (Doro Wat)

Recipe courtesy of Miriam Garron

Bratwurst Stewed with Sauerkraut

Recipe courtesy of Michael Symon

Pork Backbone Stew

Recipe courtesy of Poche's Market and Restaurant

Mexican Beef Stew

Recipe courtesy of Rachael Ray

Relleno Negro (Black Turkey Stew)

Recipe courtesy of Chuck Hughes

So Much Pretty Food Here