Ingredients 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 whole
Directions:
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:
1 lb smoked sausage, like andouille or kielbasa, cut into 1-inch-thick pieces on the bias2 medium-sized mildly hot green peppers (like poblano, Anaheim, cubanelle, Hungarian wax), quartered and seeded
4 ears corn, shucked and carefully cut into 2-inch pieces (through the cob)
2 lbs fresh raw shrimp, preferably jumbo (usually 12 to 16 per pound), in their shells
Cocktail sauce
Directions:
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, and warm buttered French bread.
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, and warm buttered French bread.
(Esquire magazine)
