Beaufort Stew

Beaufort Stew - Low Country Seafood Boil
Beaufort Stew. Diana Rattray
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 12 Servings

There are many kinds of shrimp and seafood boils throughout the South. This one is a typical Low Country boil made with crab boil type of seasoning, shrimp, sausages, potatoes, and corn. The seasoning for this version is crab boil, which is a spicy Louisiana-style seasoning. Feel free to substitute with Old Bay Seasoning.

This version makes enough for 12 people. Use two varieties of sausage in the dish. I like it with kielbasa and andouille sausage. Chorizo is an excellent choice as well.

It's a great camping or tailgating dish. All you need is a campfire or gas burner.

What You'll Need

  • 1 package/3 ounces Zatarain's crab boil (or about 1/2 cup)
  • 2 pounds smoked sausage
  • 4 to 5 pounds small red potatoes
  • 12 ears corn
  • 3 to 4 pounds shrimp (unpeeled)
  • Cocktail sauce (for serving)
  • Melted butter (for serving)

How to Make It

  1. 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.
  2. Cut sausage into 2-inch lengths; add to water.
  3. Scrub the potatoes and cut into 2-inch chunks. If small, leave whole. Add to the water. Boil for 10 minutes.
  4. Cut sausage into 2-inch lengths; add to potatoes.
  5. Boil for 10 minutes. 
  6. Break ears of corn in half; add to water and continue boiling for 2 minutes
  1. Add shrimp; boil 2 to 3 minutes longer.
  2. Drain and serve immediately with cocktail sauce and melted butter.

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Nutritional Guidelines (per serving)
Calories 892
Total Fat 40 g
Saturated Fat 14 g
Unsaturated Fat 17 g
Cholesterol 479 mg
Sodium 1,323 mg
Carbohydrates 31 g
Dietary Fiber 3 g
Protein 98 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)