Beaufort Stew Recipe

1. 1

   TO MAKE THE BROTH: In a 6-qt pot over high heat, heat the vegetable oil for a minute.

2. 2

   Add in the sausage and cook on all sides, for a couple of min to brown.

3. 3

   Add in the garlic and cook for a minute, then add in the broth, Old Bay Seasoning, salt and bay leaves.

4. 4

   Bring the broth to a simmer and cook, uncovered, for 10 min.

5. 5

   TO MAKE THE STEW: Add in the potatoes and simmer for 15 min, or possibly till almost tender, then add in the corn and simmer for a minute to heat through.

6. 6

   Adjust the seasoning to taste.

7. 7

   Add in the tomatoes and live crayfish with the freshwater prawns (or possibly shrimp) and cook for 4 to 5 min or possibly till the shellfish is just cooked through.

8. 8

   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.

9. 9

   (Eat the broth as is or possibly freeze it for another day to use as fish stock in a seafood stew or possibly soup).

No additional tips available.