Beaufort Stew

Beaufort Stew


1 Tablespoon Vegetable oil
1 Pound Smoked pork or turkey sausage; cut into 3/4−inch rounds
5 Cloves garlic; thinly sliced
3 Quart Chicken or vegetable broth
2 Tablespoon Old Bay Seasoning; up to 3
Salt to taste
2 Bay leaves
6 New red potatoes; unpeeled, cut in 1−inch chunks
1 Can Baby corn; drained (14 ounces)
1 Cup Cherry tomatoes or chopped fresh tomatoes
2 Pound Live crayfish and 8 freshwater prawns or
3 pounds jumbo shrimp, in the shell
4 Scallions; thinly sliced

TO MAKE THE BROTH: In a 6−quart pot over high heat, heat the vegetable oil for a minute. Add the sausage and cook on all sides, for a couple of minutes to brown. Add the garlic and cook for a minute, then add the broth, Old Bay Seasoning, salt and bay leaves. Bring the broth to a simmer and cook, uncovered, for 10 minutes.

TO MAKE THE STEW: Add the potatoes and simmer for 15 minutes, or until almost tender, then add the corn and simmer for a minute to heat through. Adjust the seasoning to taste. Add the tomatoes and live crayfish with the freshwater prawns (or shrimp) and cook for 4 to 5 minutes or until the shellfish is just cooked through.

TO FINISH THE STEW: Strain the solids out of the liquid and transfer them to deep soup bowls and garnish with sliced scallions and spoonfuls of the broth. (Eat the broth as is or freeze it for another day to use as fish stock in a seafood stew or soup).

B-man :wink: