Beaufort Stew Edisto Style Recipe

Ingredients for Beaufort Stew Edisto Style

• Large Shrimp
• 6 ears of corn, shucked and cut into thirds
• Kielbasa
• 2 tablespoons Old Bay Seasoning
• Red Potatoes
• Snow Crab Legs
• Crushed Red Pepper Flakes

How to Make Beaufort Stew Edisto Style

1. Fill a large pot (at least 12 quarts for 1-5 people, scale up proportionally for larger groups) halfway with water.
2. Bring the water to a rolling boil. Add 2 tablespoons Old Bay seasoning and 1 pound of your favorite Andouille sausage, sliced into 1-inch pieces.
3. Return to a boil and cook for 10 minutes, allowing the sausage to partially cook and infuse flavor into the water.
4. Add 6 ears of corn, shucked and cut into thirds (adjust amount based on guest count). Bring back to a boil.
5. If using, add 2 pounds of Yukon Gold potatoes, peeled and quartered, along with the corn.
6. Cook for 10-15 minutes, or until potatoes are tender but not mushy.
7. If using frozen crab legs (1-2 pounds), add them to the pot.
8. Return to a boil. Immediately add 2 pounds of shrimp (peeled and deveined, 16-20 count), cooking just until they turn pink (approximately 2-3 minutes). Do not overcook!
9. Remove the pot from the heat immediately.
10. Drain the stew using a large colander, reserving some broth if desired for extra flavor.
11. Spoon the steaming hot stew into large serving bowls.
12. Serve immediately with your favorite cocktail sauce, saltine crackers, and plenty of napkins or paper towels (it's going to get messy!).
13. For large groups (20+ people), consider cooking outdoors in a large pot or king cooker over an open gas burner for optimal efficiency.
14. Enjoy this casual, hands-on, and unbelievably flavorful Lowcountry tradition!