Birdsongs 5th Quarter Beaufort Stew Recipes

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BIRDSONG'S 5TH QUARTER BEAUFORT STEW



BIRDSONG'S 5TH QUARTER BEAUFORT STEW image

Categories     Soup/Stew     Shellfish     Quick & Easy     Tailgating     Boil

Yield 12 people

Number Of Ingredients 10

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

Steps:

  • 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.

BEAUFORT STEW



Beaufort Stew image

This is a SC Lowcountry recipe. Very easy!

Provided by kit kat zebb

Categories     Seafood Stew

Time 35m

Yield 8

Number Of Ingredients 6

1 pound smoked sausage links, sliced
10 frozen small corn cobs
10 small red potatoes
1 (3 ounce) package dry crab boil
1 ½ pounds unpeeled, large fresh shrimp
salt to taste

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.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 55 g, Cholesterol 168 mg, Fat 20.3 g, Fiber 6.1 g, Protein 34.2 g, SaturatedFat 6.7 g, Sodium 1303.4 mg, Sugar 5.8 g

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