Lowcountry Bouillabaisse recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Magnolias›Lowcountry Bouillabaisse Recipe

Lowcountry Bouillabaisse Recipe

Inspired by Magnolias
Time50m
Serves4

shrimp, scallops, clams, mussels, seasonal fish, andouille sausage, tasso, potatoes, corn, okra, bell peppers, shellfish potlikker, grilled bread

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Ingredients

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Bouillabaisse Ingredients

Method

Cooking Directions

  1. 1

    Prepare the Base

    In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  2. 2

    Cook Sausage and Tasso

    Add the sliced andouille sausage and diced tasso to the pot. Cook for about 5 minutes until browned.

  3. 3

    Add Vegetables

    Stir in the diced potatoes, corn, okra, and bell peppers. Cook for another 5-7 minutes until the vegetables start to soften.

  4. 4

    Add Liquids

    Pour in the shellfish potlikker, and bring the mixture to a boil. Reduce heat and let it simmer for about 10 minutes.

  5. 5

    Add Seafood

    Gently add the shrimp, scallops, clams, mussels, and chunks of seasonal fish to the pot. Cover and cook for another 5-7 minutes or until the seafood is cooked through and the shells have opened.

  6. 6

    Season the Bouillabaisse

    Season the bouillabaisse with salt, black pepper, and cayenne pepper to taste.

  7. 7

    Serve

    Ladle the bouillabaisse into bowls, garnish with chopped parsley, and serve with grilled bread on the side.

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