Frogmore Stew

recipe from Williams Sonoma

Serves 8 to 10

4 quarts water
1/4 cup Old Bay seasoning
1 tbsp kosher salt, plus more, to taste
4 celery stalks, cut into 1" pieces
1 onion, diced
6 tsp garlic, minced
2 1/2 lb small red potatoes, quartered
4 ears of corn, shucked, each cut into 4 pieces (I actually don't like fishing out pieces with my fingers so feel free to just use a couple cans of corn)
2 lb smoked sausage, cut into 1 1/2" slices
2 lb medium shrimp, peeled and deviened



In a large stockpot over medium-high heat, combine the water, Old Bay seasoning, the 1 tbsp salt, celery, onion, garlic, and potatoes and bring to a boil.


Reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 10 to 20 minutes.


Add the corn and sausage to the pot and simmer 4 to 5 minutes.


Add the shrimp and simmer until opaque, 3 to 4 minutes.


Taste the broth and adjust the seasonings as needed.


Transfer the stew to a large soup tureen or serving bowl and serve immediately.