Beaufort Stew

Beaufort Stew - Low Country Seafood Boil
Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 12 servings
Nutrition Facts (per serving)
678 Calories
27g Fat
59g Carbs
51g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 678
% Daily Value*
Total Fat 27g 34%
Saturated Fat 9g 43%
Cholesterol 368mg 123%
Sodium 3590mg 156%
Total Carbohydrate 59g 21%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 51g
Vitamin C 29mg 145%
Calcium 207mg 16%
Iron 3mg 18%
Potassium 1865mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Seafood boils are a staple of the South and many coastal areas across the country. Known by many names and consisting of different types of seafood and accompaniments depending on where you live, seafood boils bring family and friends together at BBQs and picnics around a table filled—literally filled—with all sorts of fresh and saltwater fish and shellfish, plus sides like corn, potatoes, coleslaw, green salads, and cornbread. Our easy recipe for the famous Lowcountry boil—which also goes by Frogmore stew, Beaufort stew, and Beaufort boil—is a simple and succulent preparation of unpeeled shrimp, sausage, potatoes, and corn. Thanks to the beautiful, previously prepared boil seasoning, available in all supermarkets, there is no measuring of spices or herbs. Simply boil the water, add the spices, add the ingredients one at a time, boil, drain, and enjoy!

Southern boils are a direct product of slavery. When African people were brought to the Americas against their will, inhuman conditions forced them to adapt and be creative with the little they had. In order to feed many using a single pot, slaves were left with scraps of meat, corn, seafood, and root vegetables that they prepared on open fires, lacking proper kitchens and multiple pots and pans. Whereas the middle and upper classes who owned the land they had to work were able to eat fancier meals with pricier ingredients, slaves had to boil everything together for simplicity and efficacy. And thus, boils were born. Though they've adapted through the years, adding new ingredients brought by other arriving cultures, the recipes have staples, such as rice, beans, and yams.

Our easy boil requires just a few minutes of preparation and one hour on the stove. It's a common choice to feed large groups because it's very easy to make and to clean. Most people just drain the boil and place the shrimp, potatoes, sausage, and corn on a table covered in newspapers—though you can use kraft paper or parchment to cover your outdoor table. The melted butter, cocktail sauce, lemon wedges, and sometimes additional Old Bay seasoning are placed nearby so each guest can choose how to eat their portion. Filling, delicious, and casual, this is a great summer dish that you can easily cook in your backyard. Surprise your guests with an alternative to burgers and hot dogs.


For the Boil:

  • 8 quarts water

  • 1 package (3 ounces) Zatarain's crab boil seasoning, about 1/2 cup

  • 2 pounds smoked sausage

  • 4 to 5 pounds small red potatoes

  • 12 ears corn

  • 3 to 4 pounds shrimp, unpeeled

For Serving:

Steps to Make It

  1. Gather the ingredients.

  2. Scrub the potatoes and cut them into 2-inch chunks. If small, leave whole. Reserve.

  3. Fill a large stockpot with about 8 quarts of water. Add the crab boil seasoning and bring to a full boil. Continue boiling for 10 to 15 minutes.

  4. Cut sausage into 2-inch lengths; add it to the boiling water.

  5. Add the potatoes to the water and boil for 10 minutes.

  6. Break ears of corn in half; add to water and continue boiling for 2 minutes

  7. Add shrimp; boil 2 to 3 minutes longer.

  8. Drain and serve immediately with cocktail sauce and melted butter.

  9. Enjoy!

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