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Hugh Acheson, chef of The National and Five & Ten in Athens, Georgia, and Empire State South in Atlanta, describes this dish as an upscale version of Frogmore stew. This hearty soup is a more refined version of the traditional Low Country boil, a mix of shrimp, crab or crawfish, corn on the cob, sausage, and potatoes, simmered in a mildly flavored broth. Still, it’s simple enough to serve at a tailgating lunch or casual dinner party. Feel free to swap out the shrimp with fresh crab. And if you happen to have any shrimp or lobster stock, they make a great substitute for fish stock.
For more Southern favorites, see our easy crawfish boil recipe.
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