Beaufort Stew

Beaufort Stew

23
kit kat zebb 0

"This is a SC Lowcountry recipe. Very easy!"

Ingredients 35 m {{adjustedServings}} servings 548 cals

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Nutrition

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  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1303 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
  2. Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.
Tips & Tricks
Potato Chicken Stew

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This simple summer stew stars squash and smoky andouille sausage.

Footnotes

  • Cook's Note:
  • For a variation, add 1 pound of crawfish with the shrimp.
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Reviews 23

  1. 26 Ratings

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LINDA MCLEAN
8/28/2005

We started cooking the potatoes first because we knew they would take more than ten minutes and then added the sausage. The shrimp and corn went in together along with the little neck clams we decided to include in this amazing dinner. We fed a crowd of thirteen people while on vacation last week and everyone raved about this great summer dish. A salad and a loaf of crusty bread rounded out this authentic southern meal. Give it a try, there's nothing not to like. Thanks so much Kim!!!!

Leslie
2/25/2009

This is a great SC recipe, a staple at our house! Couple of pointers -- add the corn just before the shrimp so it doesn't overcook. This is typically served on a picnic table covered with newspaper and eaten with your hands. When finished, roll up the mess and toss!

Cindy Shivers
1/4/2007

I used about 3 quarts of water, 1/4 cup of Old Bay seasoning and 5-6 dashes of hot sauce. Then boiled the onion, potatoes, corn until done, then added shrimp and boiled for about 3 more minutes. Absolutely perfect!!!