Frogmore Bake

I love Frogmore Stew. This is a twist on that favorite. What a great recipe for a dish at the beach or home.
Serves 8 - 10.

3 T unsalted butter
3 stalks celery, diced
1 small yellow onion, diced
1/4 C plus 1 T flour
3 T beer (quess you have to drink the rest)
4 C (1 qt) half and half
1 1/2 lemon juice and Worchestershire sauce
3 T Old Bay seasoning (or cajun if you prefer)
1 bay leaf
1/4 t black pepper
9 med red potatoes, sliced 1/8-inch thick
2 1/2 C (about 12 oz) Andouille sausage, diced
1 1/2 C cooked corn
1 lb. medium raw shrimp, peeled, deveined, tails removed and halved

Preheat oven to 350. In large pot, melt butter over med. heat. Saute celery and onion until soft then add in the flour, stirring until it is fully moistened. Slowly whisk in half and half, Add beer, lemon juice, Worchestershire, Old  Bay, bay leaf, and pepper and let mixture simmer for 3 -4 minutes stirring occasionally so it does not scorch.  (Mixture will be thick, but the shrimp will release natural juices during cooking and thin the sauce.)

Remove the bay leaf. Fold in the sliced potatoes, sausage, corn, and shrimp and transfer to a 13 X 9 inch shallow casserole pan lightly coated with cooking spray. Cover and bake for 30 - 40 minutes until the potatoes are al dente (not quite done). Uncover and cook an additional 20 minutes or until potatoes are easily pierced with a fork and casserole is bubbling. Let rest for 10 - 15 minutes before serving.