Ask A Chef: Hugh Acheson’s Lowcountry Frogmore StewRecipe By: Hugh Acheson
Chef Hugh Acheson of 5 & 10 shares his Lowcountry Frogmore Stew recipe.
Q: On a drive down south, we stopped in Athens, Georgia, at 5&10. I had the Lowcountry Frogmore Stew and I could’ve eaten it all day! I’d love the recipe. — C.K., Kingston, Ont.
A: Ottawa-born chef Hugh Acheson is familiar to most from appearances on Bravo’s Top Chef. In this dish, he elevates a classic low-country seafood boil by simmering down the cooking liquid building layers of flavor into the intense broth. He serves it with a wedge of garlic toast.
- 2 tbsp extra-virgin olive oil
- 1⁄2 cup thinly sliced leeks, white parts only
- 1 cup chopped fresh tomatoes
- 1⁄4 cup celery, finely diced
- 1 clove of garlic, minced
- 1⁄2 tbsp fresh thyme leaves, chopped
- 1 cup dry white wine
- 1 cup tomato juice
- 3 cups fish stock (or clam juice in a pinch)
- 9 new potatoes, golf-ball size, boiled until tender
- 3 ears of corn, shucked and cut into quarters
- 1 lb. of andouille sausage
- 1 1⁄2 lb. fresh large shrimp, heads off, peeled but with the very end of the tail shell intact (raw)
- 1 tsp Old Bay seasoning
- 1 1⁄2 tsp kosher salt
- 1 cup arugula, lightly chopped
- 2 tbsp unsalted butter
- 1 tbsp chopped flat-leaf parsley
- 3 lemon rounds, 1⁄8″ thick
- 6 thick slices of grilled country bread for serving
- Place a medium to large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic and thyme. Sauté for 3 more minutes and add the white wine and reduce by half. Then add the tomato juice, fish stock, potatoes, corn and sausage. Cook for 5 minutes and add the Old Bay and 1⁄2 teaspoon of salt.
- Season the shrimp with a 1⁄2 tsp of salt. Add the shrimp to the pot, cover with a lid and cook for 5 minutes, until the shrimp are cooked through and turn shiny white.
- Add the arugula and butter. Stir into the shrimp stew. Add the parsley and lemon, and season with the remaining 1⁄2 tsp of salt.
- Ladle the stew into six bowls and garnish with a slice of grilled bread for sopping up the broth.