WHY THIS RECIPE WORKS: Just about every coastal hamlet features a clam, crab, or shrimp “bake” or “boil,” and while the particulars vary in terms of combos of ingredients, one remains a constant: the corn. South Carolina is famous for its shrimp boil, which is inspired by Frogmore stew, made by simmering local shell-on shrimp, smoked sausage, corn on the cob, and potatoes in a broth seasoned with Old Bay. We wanted perfectly cooked meat, seafood, and vegetables that were flavored by—but not overwhelmed by—the Old Bay. We began by browning the smoky, spicy andouille sausage to render fat and boost flavor. We replaced some of the cooking liquid (water, in this case) with clam juice, which reinforced the taste of the sea and amped up the flavor. (You don’t eat the broth in this boil, but if it has no flavor, the stuff you do eat won’t either.) We used only enough liquid to barely cover the ingredients. We staggered the ingredients’ cooking times, starting with the potatoes and corn first until the potatoes were almost tender, then adding the sausage and shrimp. This ensured intact potatoes, plump corn, and nicely cooked sausage and shrimp. This dish is always made with shell-on shrimp, and we think peeling them is half the fun of eating this. Use small red potatoes measuring 1 to 2 inches in diameter. You will need a collapsible steamer basket for this recipe.
SERVES: 8
TOTAL TIME: 55 minutes
INGREDIENTS:
- 1½ pounds andouille sausage, cut into 2-inch lengths
- 2 teaspoons vegetable oil
- 4 cups water
- 1½ pounds small red potatoes, unpeeled, halved
- 4 ears corn, husks and silks removed, cut into 2-inch lengths
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 (8-ounce) bottle clam juice
- 5 teaspoons Old Bay seasoning
- 1 bay leaf
- 2 pounds extra-large shrimp (21 to 25 per pound)
INSTRUCTIONS:
- Cook sausage and oil in Dutch oven over medium-high heat until sausage is browned, about 5 minutes. Using slotted spoon, transfer sausage to large plate.
- Bring water, potatoes, corn, tomatoes, clam juice, 1 tablespoon Old Bay, and bay leaf to boil in now-empty pot. Reduce heat to medium-low, cover, and simmer until potatoes are just tender, about 10 minutes.
- Nestle browned sausage into pot and place steamer basket over top. Toss shrimp with remaining 2 teaspoons Old Bay and transfer to steamer basket. Cook, covered, stirring shrimp occasionally, until cooked through, about 10 minutes. Transfer shrimp to serving platter. Drain stew, discarding bay leaf and liquid, and transfer to platter with shrimp. Serve.
