Birdsongs 5th Quarter Beaufort Stew Recipes

Steps:

• Bring a large stock pot of water to a boil. Add Old Bay, potatoes and sausage.
• Cook 15 minutes maintaining the boil.
• Add corn and shrimp, returning liquid to a boil. Cook for 5 minutes.
• Dump into large colander to drain.
• Transfer to large serving platter and serve with plenty of napkins and condiments.

Steps:

• 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.
• 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.

Steps:

• In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink., Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.

Steps:

• Fill a large pot half-full of water.
• Bring it to a boil and add Old Bay seasoning and the sausage.
• Bring back to boil and cook about 10 minutes.
• Add ears of corn and bring to boil again.
• If adding potatoes, add them with the corn.
• Cook about 10 minutes.
• If adding frozen crab legs, add them next.
• Bring mixture back to a boil and immediately add the shrimp, cooking just until the shrimp turn pink.
• Remove pot from burner.
• Immediately drain pot and spoon mixture into large serving bowls.
• Serve with cocktail sauce, saltine crackers and plenty of napkins, hand towels or paper towels.
• This is always served as a casual meal because each person peels his own shrimp and it can get messy, but everyone enjoys it.
• For large groups, we usually cook it outside in a huge pot over an open gas burner, like a King Kooker.