Beaufort Stew, Frogmore Stew, or Lowcountry Boil is prepared by Chef Steve Brown, of Broad River Seafood using shrimp, Hillshire smoked sausage, fresh white or yellow corn, celery, and onions. This meal is cooked in a large pot of rapidly boiling water, and it is important to chop ingredients into the same size so everything will cook at the same rate.
Chef Brown is using a large stock pot with a basket and is cooking the stew out of doors. For the home cook, you may want to scale back the ingredients, but still, use the largest pot you have. A stock pot is recommended. Have a spider ready to help you lift the stew out of the hot water and onto a platter. Be careful as the water will be very hot. You can also drain the stew into a colander in the sink and once drained pile the stew onto a large, rimmed platter.
Ingredients
- Large Stock Pot with Basket filled ½ full of water
- Wooden spoon or paddle to stir
- Chicken bouillon – add according to directions per amount of water
- Old Bay Seasoning – follow the directions to add to amount of water (2 teaspoons of Old Bay per quart of water)
- 2 cut up large onions in ¾ inch pieces
- 2 stalks celery cut in ¾ inch pieces
- 8 shucked and cleaned ears of white or yellow corn, or a mix of each, quartered
- 3 pounds of Hillshire Farm Smoked sausage sliced into 2-inch pieces
- 2-3 pounds of 21-25 count jumbo shrimp (26-30 shrimp per pound)
- Large serving platter
Directions
- Into the large stock pot filled ½ full of water, add the chicken bouillon and Old Bay Seasoning.
- Cover the pot and let the water come to a full rolling boil.
- Add the chopped onion, celery, and the corn. Stir, cover, and cook for 10 minutes.
- Next add the sausage, stir, and cover for about 10 minutes.
- Finally add the shrimp and cook for no more than 3 minutes as you do not want them to overcook.
- Drain stew and serve in a large, rimmed platter.
For more recipes like the one above, visit SCETV Food.
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