Beaufort Stew (“Low Country Boil”)
Beaufort Stew (“Byu-fert”), Low Country Boil, Frogmore Stew, Crab Boil, whatever you call it, we call it delicious! Perfect in all four seasons, Beaufort Stew is a great choice to feed a crowd. And, to be honest, it’s more of an event than a meal.
It’s a time to stand around the pot enjoying your favorite beverage and catching up with friends and family.
When we were expecting our first child our friend Ben threw us a Beaufort Stew Baby Shower. Ben’s Mom & Dad came and did the cooking. It was a family affair and it was a true celebration of our first little one.
Food is more than food to our family. It is an opportunity to spend time together and it always has a way of bringing back the best memories. The next time you have something special to celebrate, try this Beaufort Stew recipe. It will surely please your crowd.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 10
Ingredients:
4lbs large shrimp
5lbs crab legs
2lbs smoked sausage (cut into 3 inch pieces)
3 Vidalia onions (peeled & halved)
4lbs small red potatoes
8 ears corn (halved)
4 lemons halved
1 2/3 cups Old Bay Seafood Seasoning
1 tbsp salt
*Equipment: Stockpot with basket (pictured)
Instructions:
Fill a large stockpot with a basket insert and 8 quarts of water. Sometimes we use a turkey fryer outdoors for this recipe.
Squeeze lemons in water. Toss in lemons, onions, and Old Bay Seasoning, and bring to a boil over medium-high heat.
Add potatoes and simmer on medium-high heat for 20 minutes.
Add sausage and corn and simmer on medium-high for 5 minutes.
Add shrimp, turn off heat and cover with a lid. Let shrimp steep for 5 minutes fully covered by liquid.
Add crab legs, cover with a lid and let steep for another 5 minutes making sure all crab legs are fully covered by liquid.
Drain basket and pour onto a large serving platter or covered table.
Sprinkle with extra Old Bay Seasoning if desired.
