Thursday, March 27, 2008

Beaufort Stew

Several of my friends have been posting recipes on their blogs, so I thought I'd try one. This is a simple Beaufort Stew recipe that is perfect for a big crowd or a small family meal. Someone gave us a mess of fresh shrimp recently so I made a smallish Beaufort Stew for our family dinner this week. Here's how I do it:

Kielbasa Sausage (turkey or pork)
Corn on the cob (frozen works just fine.)
Shrimp (still in the shells is best)
Shrimp Boil Seasoning
Salt (optional)
Vinegar (optional)
Beer (recommended)

Step One: Have lots of fun (just like while assembling a grill). Seriously, the first step is to bring a large pot of water to a boil. Go ahead and add your shrimp boil to the water. I prefer Zataran's liquid seasoning, but everyone has their own favorite. You may want to add some salt and vinegar to the water for additional flavor. I sometimes pour in some beer, depending on what's left in the bottle I'm holding.

Step Two: Toss in the Kielbasa. Let it boil until it floats, then take it out. The Sausage will further season the water.
Step Three: Put in the corn for about 10 to 12 minutes, then take it out.
Step Four: Dump in the Shrimp. This is the part you have to be most careful with, as it is east to overcook shrimp. Two minutes is plenty of time. They actually continue to cook in their shells after you remove them from the water.
Step Five: Dump it all together in a big bowl and serve.

Step Six: Eat yourself into a real hurtin'.

Caution: One year I cooked up a BIG Beaufort Stew outdoors in my turkey fryer. Afterwards I thought I would just dump the water on the ground. It was like mine enemies had snuck in and salted the earth. I had a huge section of dead lawn that never grew back. I eventually had to dig up all the sod and soil and replant. So, be sure to either dump it on your weeds or on your neighbors lawn.


Charlotte said...

Looks awesome! I love me some shrimp.

My mom made something similar when she was up here recently. She called it "Frogmore Stew" and she covered the table with newspapers because "that's how you eat it." She also broke a pepper mill right into the pot, but I don't think that was part of the recipe.

Ferdlings said...

Frogmore Stew. Yes. That's what you call it. Awesome post for an awesome dish. Here's hoping Kyle weighs in on this issue... He's dumps out the best "Low Country Boil" I've ever ate!

George said...

Frogmore is similar, but includes crab legs. Technically, my Beaufort Stew recipe should have also included potatoes, but I didn't include them in the meal I prepared last week.

Steve said...

I love Beaufort Stew and have some great memories of gathering round the picnic table at the beach and eating a ton of it.

Little unnerving about the Stew water killing your grass like that. Hmmmm.

Charlotte said...

My Frogmore Stew didn't have crablegs in it. Man, I wish I'd known that - I'd have sent it back.

Kyle said...

I always made mine with a very special ingredient.... Love. Except, of course, that one time I intentionally tried to kill that guy.

James said...

Out here we call it crabpot, and it's shrimp, sausage, corn and crablegs.

George said...

I've also know it to be called "Lowcountry Boil". The crab legs are great in it, but I'm generally not THAT extravagant when making a weeknight diner.