The first time I had this dish, I made it. I remember creating this dish for my third restaurant, Shoebox Café. The idea of it for me was the embodiment of a chowder-style Southern fish stew. I wanted a hearty dish that screamed “Southern” with a sophisticated twist.

　　

Ingredients

Serves 8–10

　　12 to 14 cups water, fish stock, or seafood stock

　　4 bay leaves

　　¼ cup plus 2 tablespoons Old Bay seasoning

　　1 cup chopped celery

　　1 cup chopped onions

　　½ cup whole peeled garlic cloves

　　3 whole bird’s-eye chiles

　　1 pound small red potatoes, scrubbed, or 6 purple yams, cut into 2-inch chunks

　　1 pound smoked hot sausage links or chicken sage sausage, cut into 2-inch pieces

　　6 ears corn, shucked and quartered

　　2 pounds shell-on large shrimp

　　2 pounds shelled scallops

　　1 cup dry white wine

　　Salt and pepper

　　Coarsely chopped fresh cilantro, for garnish

　　

Step 1

In a large stockpot, combine 12 cups of the water or stock, the bay leaves, Old Bay, celery, onions, garlic, and chiles and bring to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes.

　　

Step 2

Add the sausage and cook until heated through, about 5 minutes. Add the corn and cook until just tender, about 3 minutes. Stir in the shrimp, scallops, and wine and cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper and pour the stew into a large serving bowl. For more casual gatherings, serve directly from the pot on the stove. Garnish each serving with cilantro and serve immediately.

　　From Meals, Music, and Muses: Recipes from My African American Kitchen © 2020 by Alexander Smalls. Reprinted with permission from Flatiron Books, a division of Macmillan.Buy the full book from Amazon or Bookshop.