Birdsong'S 5Th Quarter Beaufort Stew
- 2 gallons chicken stock
- 1 container Louisiana Cajon Seasoning
- 6 large bay leaves
- 2 large chopped onion
- 5 lbs. new red potatoes
- 4 ears of corn cut into thirds
- 3 pounds andouille sausage
- 3 pounds craw dads
- 3 pounds crab legs
- 5 lbs. extra jumbo shrimp, with peel, no heads
- Place stock, seasonings, onion, potatoes, corn and sausage in a large stock pot and bring to a boil. Reduce to simmer and allow to cook about 30 minutes or until potatoes and corn are cooked thoroughly. Add crawdads and crab legs and cook another 10-15 minutes. Add shrimp and cook an additional 5-7 minutes or until shrimp are pink. Allow to cool. To serve, drain and pour contents on a large table covered with plastic cloth.
chicken stock, bay leaves, onion, new red potatoes, corn, andouille sausage, dads, crab legs, extra jumbo shrimp
Taken from www.epicurious.com/recipes/member/views/birdsongs-5th-quarter-beaufort-stew-50003807 (may not work)