This is an ideal meal for a big crowd at a summer house. You can batch it up or down, depending on the size of the group — don't worry about perfectly portioning each ingredient. It's the cooking time for each ingredient that matters. That, and making sure there's enough beer.
For the Stock
- 2 gallons water, seasoned with 3 tbsp kosher salt, 2 bay leaves, and 1/2 cup Old Bay seasoning
- 1 Vidalia (sweet) onion, peeled and quartered, with root end intact (just trim off the dirt and little dangling tap roots with a knife)
- 4 large stalks celery, washed and cut in half (inner leafy ribs are best)
- 2 lemons, quartered, visible seeds removed
- 1 bottle beer (whatever you're drinking while you prep)
- 2 lbs small (Ping-Pong-ball-sized) red-skin new potatoes, washed and left whole1
In a large stockpot, combine stock ingredients (squeeze the lemons, adding the juice before you toss in the rinds), including the potatoes (start them in the cold water), and bring to a boil. Lower heat and simmer while you get the sausage, peppers, corn, and shrimp ready.
Remaining Ingredients
- 2 lbs smoked sausage, like andouille or kielbasa, cut into 1-inch-thick pieces on the bias
- 3 medium-sized mildly hot green peppers (like poblano, Anaheim, cubanelle, Hungarian wax), quartered and seeded
- 8 ears corn, shucked and carefully cut into 2-inch pieces (through the cob)
- 4 lbs fresh raw shrimp, preferably jumbo (usually 12 to 16 per pound), in their shells
After the broth has simmered for 20 minutes, test the potatoes for doneness. They should be easily pierced with a knife but not mushy. Using a slotted spoon, spider, or tongs, remove the celery and lemons and discard. Remove the onions and potatoes and place them in a large colander in the sink.
Return the broth to a simmer, add sausage and peppers, and cook for 5 minutes. Then add the corn and cook for 5 minutes. When you're ready to eat, gather the guests and then drop in the shrimp and cook for 3 minutes.
TIP: Do not overcook. The shrimp will become shrimp-colored and float to the surface. That's when you remove them.
Reserve some broth for dipping bread, then pour stew into colander (over the onions and potatoes to rewarm them) and drain well. Transfer to platters and serve on tables covered in clean newspaper, with bowls of broth, cocktail sauce, garlic mayo (recipes below), and warm buttered French bread.
Cocktail Sauce
- 2 cups ketchup, preferably an all-natural, no corn syrup variety
- 1 tablespoon prepared horseradish or 2 teaspoons freshly grated horseradish root
- Juice of 1 lemon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon aged hot sauce, like Crystal or Tabasco
Mix well and refrigerate.
Easy homemade garlic mayo
- 1 egg yolk
- 1 clove garlic
- 1 teaspoon sea salt
- Juice of 1 lemon
- Pinch of Coleman’s mustard
- 1 teaspoon apple cider vinegar
- 1 cup canola, peanut or vegetable oil
Mince garlic and then mash to a paste with salt. Whisk with egg yolk, dry mustard, vinegar and lemon. Slowly drizzle in oil, whisking vigorously until emulsified.
1 Poor but viable substitute in a pinch: medium potatoes cut into halves or quarters.
—As told to Francine Maroukian
