Beaufort Stew Recipe

• 1 Tbsp. Vegetable oil
• 1 lb Smoked pork or possibly turkey sausage, cut into 3/4-inch rounds
• 5 x Cloves garlic, thinly sliced
• 3 quart Chicken or possibly vegetable broth
• 2 Tbsp. Old Bay Seasoning, up to 3 Salt to taste
• 2 x Bay leaves
• 6 x New red potatoes, unpeeled, cut in 1-inch chunks
• 1 can Baby corn, liquid removed (14 ounces)
• 1 c. tomatoes">Cherry tomatoes or possibly minced fresh tomatoes
• 2 lb Live crayfish and 8 freshwater prawns or possibly, 3 pounds jumbo shrimp, in the shell
• 4 x Scallions, thinly sliced

1. TO MAKE THE BROTH: In a 6-qt pot over high heat, heat the vegetable oil for a minute.
2. Add in the sausage and cook on all sides, for a couple of min to brown.
3. Add in the garlic and cook for a minute, then add in the broth, Old Bay Seasoning, salt and bay leaves.
4. Bring the broth to a simmer and cook, uncovered, for 10 min.
5. TO MAKE THE STEW: Add in the potatoes and simmer for 15 min, or possibly till almost tender, then add in the corn and simmer for a minute to heat through.
6. Adjust the seasoning to taste.
7. Add in the tomatoes and live crayfish with the freshwater prawns (or possibly shrimp) and cook for 4 to 5 min or possibly till the shellfish is just cooked through.
8. TO FINISH THE STEW: Strain the solids out of the liquid and transfer them to deep soup bowls and garnish with sliced scallions and spoonfuls of the broth.
9. (Eat the broth as is or possibly freeze it for another day to use as fish stock in a seafood stew or possibly soup).

vegetable oil, pork, garlic, chicken, bay seasoning, bay leaves, new red potatoes, corn, tomatoes, crayfish, scallions

Taken from cookeatshare.com/recipes/beaufort-stew-81285 (may not work)