Birdsong's Beaufort Stew Recipe

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Birdsong's Beaufort Stew Recipe

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I love Football and Food and these two go hand in hand! This pot can feed a large crowd for tailgaiting in a most healthy and delicious way!
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 60 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 60 min.

Ingredients

  • 2 quarts low sodium chicken stock
  • 1 quart water ***add more if needed***
  • 1 can light beer
  • 1/4 cup Old Bay seasoning
  • 5 bay leaves
  • 24 fingerling potatoes -halved
  • 4 ears corn cut into four rounds each
  • 1 red onion quartered
  • 1 package link smoked turkey sausage cut into 1/2 inch slices
  • 2 pounds snow crab legs
  • 2 pounds deveined large raw shrimp

Directions

Place broth, water, beer and all herbs & seasonings in a large stock pot with onions, corn and potatoes.
Bring pot to a boil, then let simmer for about 7-10 minutes.
Add sausage and simmer until corn, potatoes and onions are cooked.
Add crab legs and shrimp and cook until they turn pink in color about 5 minutes.
Serve hot. Yield: serves 8
Notes: Here you have a choice in serving. You can either drain the cooking liquid and pour the remaining contents of the pot onto a large table to serve, allowing everyone to pick and choose. You can also serve the broth and stew over steamed rice of your choice with multigrain bread slices.

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  • 2 quarts low sodium chicken stock
  • 1 quart water ***add more if needed***
  • 1 can light beer
  • 1/4 cup Old Bay seasoning
  • 5 bay leaves
  • 24 fingerling potatoes -halved
  • 4 ears corn cut into four rounds each
  • 1 red onion quartered
  • 1 package link smoked turkey sausage cut into 1/2 inch slices
  • 2 pounds snow crab legs
  • 2 pounds deveined large raw shrimp
  1. Place broth, water, beer and all herbs & seasonings in a large stock pot with onions, corn and potatoes.
  2. Bring pot to a boil, then let simmer for about 7-10 minutes.
  3. Add sausage and simmer until corn, potatoes and onions are cooked.
  4. Add crab legs and shrimp and cook until they turn pink in color about 5 minutes.
  5. Serve hot. Yield: serves 8
Notes: Here you have a choice in serving. You can either drain the cooking liquid and pour the remaining contents of the pot onto a large table to serve, allowing everyone to pick and choose. You can also serve the broth and stew over steamed rice of your choice with multigrain bread slices.

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