Frogmore Stew

From Williams Sonoma catalog  --this was a fun recipe for a crowd and delicious! Definitely need loaf of crusty bread to get all the broth!  No frogs were harmed or eaten during the making of this dinner!!!!

• 4 quarts cold water
• 1/4 cup Old Bay seasoning
• 1 Tbs. kosher salt, plus more, to taste
• 4 celery stalks, cut into 1-inch pieces
• 1 yellow onion, diced
• 1 garlic head, halved crosswise
• 2 1/2 lb. small red potatoes
• 4 ears of corn, shucked, each cut into 4 pieces
• 2 lb. smoked sausage, cut into 1 1/2-inch slices
• 2 lb. medium shrimp, deveined, in the shell
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In a large stockpot over medium-high heat, combine the water, Old Bay seasoning, the 1 Tbs. salt, celery, onion, garlic and potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 10 to 20 minutes. 

Add the corn and sausage to the pot and simmer until the corn is tender, 4 to 5 minutes. Add the shrimp and simmer until opaque, 3 to 4 minutes. Taste the broth and adjust the seasonings with salt. 

Transfer the stew to a large soup tureen or serving bowl and serve immediately. Serves 8 to 10.