Ingredients for Beaufort Stew Low Country Boil
- 1 pound kielbasa, cut into 1-inch thick slices
- 4 ears of corn, shucked and cut into thirds
- 2 pounds shrimp, peeled and deveined
- 2 pounds small red potatoes, halved or quartered if large
- 2 tablespoons Old Bay seasoning
- Cocktail sauce, for serving
- Butter (not called for in recipe)
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How to Make Beaufort Stew Low Country Boil
- In a large (12-quart) stockpot, bring 8 cups of water to a rolling boil.
- Add 2 tablespoons Old Bay seasoning, 2 pounds small red potatoes (halved or quartered if large), and 1 pound smoked sausage (Andouille or kielbasa), cut into 1-inch thick slices.
- Reduce heat slightly to maintain a steady boil. Cook for 15 minutes, stirring occasionally.
- Add 4 ears of corn, shucked and cut into thirds, and 2 pounds of shrimp (peeled and deveined). Return the pot to a boil.
- Cook for 5-7 minutes, or until shrimp are pink and opaque and corn is tender.
- Carefully transfer the stew to a large colander to drain excess liquid.
- Serve immediately on a large platter. Provide plenty of napkins and your favorite cocktail sauce (recipe #73837 recommended!).
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
9g
Fat
22g
Carbs
8g
