Frogmore Stew With Shrimp And Andouille

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1 tablespoon plus 1 teaspoon unsalted butter

1 tablespoon extra-virgin olive oil

1 large leek, white and tender green part only, finely diced

1 celery rib, peeled and finely diced

1 garlic clove, minced

4 plum tomatoes, coarsely chopped

1 teaspoon finely grated lemon zest

1 tablespoon thyme leaves

1 tablespoon chopped flat-leaf parsley

2 ears of corn, shucked, each cut crosswise into 4 rounds

16 small new potatoes, scrubbed

3 cups fish or shrimp stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water

1 cup tomato juice

1/2 tablespoon Old Bay seasoning

1 1/2 pounds large shrimp, shelled and deveined

3/4 pound andouille sausage, cut on the diagonal into 1/2-inch rounds

1 small lemon, thinly sliced

Salt and freshly ground pepper

1/2 bunch of watercress, large stems removed

4 thick slices of grilled country bread, for serving

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