Beaufort Stew
1 tablespoon vegetable oil
1 pound smoked pork or turkey sausage, cut into 3/4-inch rounds
5 cloves garlic, thinly sliced
3 quarts chicken or vegetable broth
2 to 3 tablespoons Old Bay Seasoning
salt to taste
2 bay leaves
6 new red potatoes, unpeeled, cut in 1-inch chunks
One 14-ounce can baby corn, drained
1 cup cherry tomatoes or chopped fresh tomatoes
2 pounds live crayfish and 8 freshwater prawns or, 3 pounds jumbo shrimp, in the
shell
4 scallions, thinly sliced
TO MAKE BROTH: In a 6-quart pot over high heat, heat the vegetable oil for a
minute. Add the sausage and cook on all sides, for a couple of minutes to brown.
Add the garlic and cook for a minute, then add the broth, Old Bay Seasoning,
salt and bay leaves. Bring the broth to a simmer and cook, uncovered, for 10
minutes.
TO MAKE STEW: Add the potatoes and simmer for 15 minutes, or until almost
tender, then add the corn and simmer for a minute to heat through. Adjust the
seasoning to taste. Add the tomatoes and live crayfish with the freshwater
prawns (or shrimp) and cook for 4 to 5 minutes or until the shellfish is just
cooked through.
TO FINISH 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. (Eat
the broth as is or freeze it for another day to use as fish stock in a seafood
stew or soup).
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